This recipe has quickly become a favorite in our house. The recipe is versatile. It works well as a bundt cake and also as cupcakes. I scaled it up 2 1/2 times for a bundt cake. Double works well, but 2 1/2 worked perfectly for my 10 cup bundt pan.

Vegans and non-vegans alike rave about it. I’m so glad that an early 20th century recipe is still delicious in the 21st century.

Wacky Bundt Cake

Wacky Bundt Cake
Recipe Type: Dessert
Cuisine: American
Author: Sylvia Bass
Adapted from the 20th Century Wacky Cake recipes popular in the 1930’s and 1940’s.
  • Cake
  • 3 3/4 cups (443 grams) all purpose flour
  • 2 1/2 cups (495) grams sugar
  • 1/2 cup + 1/8 cup (53 grams) dutch processed cocoa
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons espresso powder, optional
  • 2 1/2 teaspoons baking soda
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 tablespoons (35 grams vinegar), cider or white
  • 2/3 cup + 3 tablespoons (185 grams) vegetable oil
  • 2 1/2 cups (568 grams) cashew milk, (can substitute some cold coffee)
  • Chocolate Ganache
  • 1 cup of semi-sweet chocolate chips
  • 1/3 cup of cashew milk (or other plant based milk like soy or almond)
  • Peanut Butter Glaze
  • 1/2 cup natural creamy peanut butter
  • 1/4 cup powdered sugar + 1 tb sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 + 1/8 teaspoon sea salt
  • 6 – 7 tablespoons cashew milk (or other plant based milk)
  1. Preheat your oven to 350°F. Lightly grease a 10” bundt cake pan.
  2. Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and cashew milk/coffee in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, folding the wet into the dry until no dry remains. Pour the batter into the prepared pan.
  3. Bake the cake for 55-60 minutes, until a toothpick or wooden skewer inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  4. Cool on cooling rack for 10 minutes then invert onto cooling rack until cool.
  5. Top with chocolate ganache and/or peanut butter glaze.
Salted Peanut Butter Glaze
  1. In a stand mixer, beat the peanut butter, powdered sugar, vanilla, salt together until creamy.
  2. Add cashew milk a few tablespoons at a time until you have a thick, but pourable glaze. Taste and add more sugar to taste.
Chocolate Ganache
  1. In a small saucepan, heat the cashew milk to a simmer. Add half the chocolate chips and stir to melt.
  2. Take off heat and add more chips until a thick, pourable ganache forms.
  3. Cool for 10 minutes.