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Wacky Chocolate Cake with Marshmallow Frosting (Non Dairy)

 If you feel the need for cake and forgot the butter and eggs, this wacky chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great!

chocolate cake, marshmallow frosting

Wacky Chocolate Cake

This one bowl chocolate cake is a wacky wonder.

Wacky because it rises from the combination of baking soda and vinegar and contains no eggs or butter.

Since necessity is the mother of invention and we all know that we need cake…well this cake came about during the depression and the need for war rationing coupons.

With butter and eggs being limited this darling cocoa cake was a hit during wartime and I dare say it still is.

In my case I had a guest coming for dinner who can’t have dairy products.

Aiming to please I found this simple recipe that still hits the mark.

Lately it is so complicated when folks come to dinner. With gluten free diets and vegans vs. vegetarians and paleo and keto and lactose free and well about a hundred others sometimes it is hard to have folks to dinner!

Luckily in this case it was pretty simple. IF you don’t count explaining this to Manservant.

Somehow he can’t quite comprehend a dairy free meal or he’s never bothered to think about it.

He kept thinking I was making a flourless chocolate cake and I explained several times that gluten free is different than dairy free. Well, he’s got more important things to think about!

 chocolate cake, marshmallow frosting

The marshmallow like frosting was another wonder.

Yes, it does require two egg whites and boiling some corn syrup but this was so simple it became amazing.

This icing does lack gelatin so this isn’t a marshmallow but for those who love marshmallows please take note. You will love this!

Don’t get me wrong, this spongey cocoa cake is just fine without icing, would be perfect with just a glaze or a sprinkle of powdered sugar or topped with ice cream, but I love frosting.

So keeping with the concept of no butter I thought this would be fun to try. I couldn’t believe how easy it was to make and how fun it was to eat!

Think of this as a welcome to Spring cake. It’s coming. I can just feel it.

And this cake is a great way to celebrate its arrival! Just don’t forget the sprinkles!

chocolate cake, marshmallow frosting

Just in case you NEED MORE CAKE here are a few good recipes:


Don’t Lose My Recipe! Please Pin and Share!

chocolate cake, marshmallow frosting
And a Few More:
Black Bottom Choclate Bundt Cake
Chocolate Cake
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Wacky Chocolate Cake with Marshmallow Frosting

Wacky Chocolate Cake with Marshmallow Frosting (Non Dairy)

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  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 55 minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Dessert
  • Cuisine: American


If you feel the need for cake and forgot the butter and eggs, then this is the cake for you! It is also a perfect vegan cake. No need to doctor this up!


Units Scale

1 1/2 c flour

1 c sugar

3 T unsweetened cocoa

1 t baking soda

1/2 t salt

1 t vanilla

1 t white vinegar

5 T canola oil

1 c cold coffee

Marshmallow Frosting

2 egg whites at room temperature

1/4 t salt

1/4 c sugar

3/4 c light corn syrup

1 t vanilla


Grease and flour an 8″ square or round cake pan. I used cocoa to flour my pan! Preheat oven to 350.

In a large mixing bowl combine flour, sugar, cocoa, baking soda and salt. Whisk to combine.

Make 3 holes in the flour mixture. Add vanilla to one, vinegar to the other and oil in the third. Pour coffee over mixture and stir until combined and moist.

Scrape batter into prepared pan and bake for 25-30 minutes or until cake pulls away from sides and springs back when touched lightly. When cool frost with your favorite frosting or the marshmallow frosting below.

Frost with marshmallow icing or your favorite kind!

Marshmallow Icing

Use a stand mixer for best results.

In a clean, grease-free bowl, beat egg whites and salt on high speed until foamy.

With mixer running, slowly add sugar. Beat mixture until soft peaks form. They should bend a bit when you pull beater out.

Bring corn syrup to a boil over medium heat in a small saucepan. When it comes to a boil, remove from heat. Slowly drizzle hot corn syrup over egg white mixture while mixer is running on high speed. Beat for about 5 minutes or until stiff peaks form. Add vanilla and mix to combine.


You will probably have too much frosting and it doesn’t keep well-so just enjoy it on a spoon!

Leave the iced cake uncovered. If you are using sprinkles, sprinkle them on the icing right away or they may not stick. This icing slightly hardens but is still luscious. My cake did sink in the middle which is probably due to Denver’s altitude. Next time I make it here I would decrease the baking soda by a 1/4 teaspoon.



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The Food Hunter

Friday 13th of April 2018

You had me at chocolate

claudia lamascolo

Wednesday 11th of April 2018

boy does this ever look amazing can I lick the spoon for you? I love that frosting!


Wednesday 11th of April 2018

What a fab cake - a lifesaver in the circumstances you describe.


Monday 9th of April 2018

Looks good, Abbe! I've never made an eggless and should try this. That frosting looks very enticing!

Tricia Buice

Monday 9th of April 2018

I will have to give this amazing cake a try - it sounds wonderful! I love that kind of frosting too - and it's fun to make :)