You’ll love this recipe because it’s quick, budget-friendly, and can be made without any dairy or eggs—perfect for those with allergies or dietary restrictions. It comes together in minutes, no mixer required, and still results in a soft, chocolatey cake with deep flavor. Whether you’re out of ingredients or just want a fuss-free dessert, this cake delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
White vinegar
Vanilla extract
Vegetable oil
Water
Directions
Preheat your oven to 350°F (175°C).
In an ungreased 8×8-inch baking pan or a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Make three wells in the dry ingredients. Pour the vinegar into one, the vanilla extract into another, and the oil into the third.
Pour water over everything and mix until well combined and smooth.
If using a bowl, pour the batter into a greased or parchment-lined baking pan.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before slicing or frosting, if desired.
Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake gluten-free.
Mocha Flavor: Add a teaspoon of instant coffee or espresso powder to the dry ingredients.
Spiced Chocolate: Add a pinch of cinnamon or cayenne pepper for a twist.
Chocolate Chips: Mix in dairy-free or regular chocolate chips for extra richness.
Frosted Version: Top with a simple chocolate glaze, powdered sugar, or your favorite frosting once cooled.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature. To reheat slices, microwave for about 10–15 seconds.
FAQs
Why is it called “crazy cake”?
It’s called crazy because it’s made without eggs, milk, or butter—ingredients typically needed for cake. The method and simplicity also seem “crazy” but work perfectly.
Can I use a different oil?
Yes, any neutral oil like canola, sunflower, or avocado oil works well.
Can I make this into cupcakes?
Yes, divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes.
Is this cake vegan?
Yes, since it contains no animal products, it’s naturally vegan.
Can I double the recipe?
Absolutely. Double the ingredients and bake it in a 9×13-inch pan for the same temperature. Adjust baking time to 35–40 minutes.
Can I use whole wheat flour?
You can substitute half of the all-purpose flour with whole wheat flour. Using 100% whole wheat may make the cake denser.
What frosting goes best with this cake?
Chocolate ganache, vegan buttercream, or a simple dusting of powdered sugar are all great options.
Can I reduce the sugar?
Yes, reduce by 1/4 cup if desired, but it may slightly affect the texture.
Does it taste different without eggs or dairy?
Not at all. The vinegar and baking soda react to give the cake lift, and the oil keeps it moist. Most people can’t tell the difference.
Can I bake it in a round pan?
Yes, an 8-inch round cake pan works just fine. Adjust the baking time slightly and check for doneness.
Conclusion
Chocolate Crazy Cake is the perfect solution when you want a rich, moist dessert without any special ingredients. It’s an easy one-bowl recipe that delivers big on flavor with minimal effort. Whether you’re baking for dietary needs or simply out of eggs and milk, this classic cake is a timeless treat everyone can enjoy
Chocolate Crazy Cake is a rich, moist, one-bowl chocolate cake made without eggs, milk, or butter. Also known as Depression Cake or Wacky Cake, it’s budget-friendly, allergy-friendly, and perfect for when you’re low on ingredients but still craving dessert.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/3 cup vegetable oil
1 cup water
Instructions
Preheat your oven to 350°F (175°C).
In an ungreased 8×8-inch baking pan or mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Make three wells in the dry ingredients. Pour the vinegar into one, vanilla into another, and oil into the third.
Pour the water over everything and mix until the batter is smooth and fully combined.
If you used a bowl, pour the batter into a greased or parchment-lined 8×8-inch baking pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing or frosting as desired.
Notes
Use a 1:1 gluten-free flour blend for a gluten-free version.Add instant coffee or espresso powder for mocha flavor.A pinch of cinnamon or cayenne gives a spiced twist.Stir in chocolate chips for extra richness.Top with glaze, powdered sugar, or your favorite frosting after cooling.Store at room temperature up to 3 days or refrigerate for 5 days.
To freeze, wrap slices or the whole cake tightly and freeze up to 2 months.
