Crazy Cake is loved for its simplicity and rich chocolate flavor. It’s entirely dairy-free and egg-free, making it naturally vegan. No need for mixers or special tools — everything gets mixed directly in the baking pan. It’s a fantastic option for last-minute desserts, and the moist, tender crumb will surprise you every time. Best of all, it’s budget-friendly and practically foolproof.
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
Cold water
Directions
Preheat your oven to 350°F (175°C).
In an 8×8-inch ungreased baking pan, add flour, sugar, cocoa powder, baking soda, and salt. Stir together with a fork until evenly combined.
Make three small wells in the dry mixture. Pour vinegar into one, vanilla into another, and oil into the third.
Pour cold water over the entire mixture and stir until smooth, making sure to reach the corners of the pan.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing and serving. Dust with powdered sugar or top with your favorite frosting if desired.
Gluten-Free: Use a 1:1 gluten-free flour blend to replace the all-purpose flour.
Mocha Crazy Cake: Add 1 teaspoon of instant coffee to the dry ingredients.
Spiced Version: Stir in cinnamon or chili powder for a unique flavor twist.
Frosted Cake: Top with chocolate ganache or a vegan buttercream.
Cupcake Version: Divide batter into a lined muffin tin and bake for 18–20 minutes.
Fruit Swirl: Add a few spoonfuls of raspberry jam or chopped cherries before baking.
Storage/Reheating
Store Crazy Cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze slices for up to 3 months. To reheat, microwave individual slices for 10–15 seconds. This cake is delicious cold or at room temperature as well.
FAQs
Why is it called Crazy Cake?
It’s called Crazy Cake because of the unconventional method and ingredients — no eggs, milk, or butter — and it’s all mixed right in the pan.
Can I make this cake without cocoa powder?
Cocoa powder is essential for the traditional chocolate flavor. If you’d like a vanilla version, you’ll need to adjust the sugar and flour and omit the cocoa.
Is Crazy Cake vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
Can I double the recipe?
Absolutely. Double the ingredients and bake it in a 9×13-inch pan. You may need to increase the baking time slightly.
What kind of vinegar should I use?
White vinegar is commonly used, but apple cider vinegar also works well.
Can I use a different oil?
Yes, any neutral oil like canola, sunflower, or light olive oil works fine.
Why do you make wells in the dry ingredients?
The wells help separate the vinegar, vanilla, and oil before mixing, which helps the cake blend evenly when water is added.
Can I add chocolate chips or nuts?
Definitely. Stir them into the batter just before baking for added texture and flavor.
Will this cake rise without eggs?
Yes, the reaction between the vinegar and baking soda creates a chemical leavening that helps the cake rise.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.
Conclusion
Crazy Cake is a timeless classic that proves delicious desserts don’t need fancy ingredients. Whether you’re out of eggs, catering to dietary needs, or just want something simple and satisfying, this cake always delivers. Moist, rich, and endlessly adaptable, it’s a must-have recipe in every home baker’s collection.
Crazy Cake is a moist, rich, and dairy-free chocolate cake made without eggs, milk, or butter. Mixed directly in the pan with simple pantry ingredients, it’s an easy, budget-friendly dessert perfect for any occasion.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tbsp white vinegar
1 tsp vanilla extract
1/3 cup vegetable oil
1 cup cold water
Instructions
Preheat oven to 350°F (175°C).
In an ungreased 8×8-inch baking pan, add flour, sugar, cocoa powder, baking soda, and salt. Mix with a fork until combined.
Make three wells in the dry mixture. Pour vinegar into one, vanilla into the second, and oil into the third.
Pour cold water over the entire mixture and stir until smooth, ensuring you reach the corners of the pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan before slicing. Dust with powdered sugar or frost if desired.
Notes
Use apple cider vinegar instead of white vinegar if preferred.Add chocolate chips or chopped nuts before baking for extra texture.For a mocha version, add 1 tsp instant coffee to the dry mix.Make it gluten-free using a 1:1 gluten-free flour blend.Chill before slicing for cleaner cuts, or enjoy warm with a scoop of vegan ice cream.
