Want another amazingly crazy crazy cake recipe? Last week I shared our Vanilla Crazy Cake and not even kidding – y’all went nuts.

Get ready to strap yourself in ’cause this Chocolate Crazy Cake is just as amazing and how can you go wrong with chocolate? Don’t know about crazy cakes yet?

They’re also known as Wacky Cake or Depression Cake, don’t need dairy or eggs to make them, and somehow still taste just as amazing if you swap in gluten-free flour, too.

Plus, forget about washing tons of dishes – these are all made in the same pan! These cakes became popular during the Great Depression when eggs and dairy products were expensive and hard to come by. Nowadays, they’re great for people with food allergies, and everyone will love them! Enjoy!

What You’ll Need To Make Chocolate Crazy Cake:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp white vinegar
• 5 Tbsp vegetable oil
• 1 cup water
• 1 tsp pure vanilla extract
• 3 Tbsp unsweetened cocoa powder

How To Make Chocolate Crazy Cake:

Preheat oven to 350 degrees. Mix the flour, sugar, baking soda, cocoa powder, and salt in a greased 8″ square (or round…I prefer the round, but I’ve made this in both) baking pan.

Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and vanilla in each of the two smaller depressions, and the vegetable oil in the large one.

Pour water over the entire thing and mix until smooth.

Bake on the middle rack of the oven at 350 degrees for 35 minutes. Let it cool, then top with your favorite frosting and enjoy!

This cake is downright chocolatey deliciousness.

This recipe was adapted from this chocolate crazy cake recipe here.