Description
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.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
