Chocolate Crazy Cake Is Made With No Eggs, Milk, Or Butter
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.
Chocolate Crazy Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp white vinegar
- 5 Tbsp vegetable oil
- 1 cup water
- 1 tsp pure vanilla extract
- 3 Tbsp unsweetened cocoa powder
Instructions
- 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 recipe was adapted from this chocolate crazy cake recipe here.
Hi thanks for this. I doubled it for a 12×8 in pan(1 1/2 t baking soda). At last minute, I decided to sub 2 of mayonnaise for 2 T of oil and I blended it with the liquids first, a little liquid at a time. It rose very well, is moist and did not collapse, yay! I want to try as written next time, but I am thankful for a recipe as forgiving as this, in a pinch. Thanks again.
Huge hit with my whole family. Used a 1:1 gf flour substitute. Found a pb frosting recipe to frost it with. Was sweet (it is a dessert☺️), but SO good!
I made this cake for the first time and it was a huge hit! I didn’t have the ingredients to make frosting, so I dusted it with powdered sugar. Looking forward to making it again!
It was my first time making this cake and it was a huge hit!
I was wondering if you can substitute the oil with applesauce. Has anyone tried doing that?
This cake is amazing! I just made this and my husband loved it. He says it’s light spongy not too dense. I also made it with monkfruit instead of sugar. Perfect amount of sweetness. I will definitely make this again. I want to try the vanilla version next.