A Depression Era Cake
You’ll be surprised how moist and chocolatey this cake is without eggs, milk, or butter! This recipe, perfect for those with egg or dairy allergies, originated during the Great Depression when these ingredients were scarce. People back then were resourceful, using creativity and baking science to make a delicious cake without traditional ingredients. You don’t even need a bowl or mixer!
Tips for Making Crazy Cake
- If you prefer, mix the ingredients in a bowl and then pour the batter into a greased 8-inch square baking dish.
- Crazy Cake can be made with gluten-free mixes. Many have successfully made this cake gluten-free.
- This recipe can also be adapted into cupcakes.
- For more cake flavors and mug cake versions, check out the full list [here]!
Frosting Options
- For an easy chocolate frosting, use the recipe from The Yum Life.
- For a dairy-free frosting, try the 2-ingredient chocolate fudge recipe from Oh She Glows.
How to Make Crazy Cake
- Preheat oven to 350°F.
- Mix the first five dry ingredients in a greased 8-inch square baking pan. Make three depressions in the dry mix: two small and one larger.
- Pour vinegar into one small depression, vanilla extract into the other, and vegetable oil into the larger one.
- Pour water over all. Mix well until smooth.
- Bake on the middle rack for 35 minutes. Check with a toothpick to ensure it comes out clean.
- Cool and top with your favorite frosting. Enjoy!
Craving More Crazy Cake Recipes?
- Snickerdoodle Crazy Cake (No Eggs, Milk, or Butter)
- Coffee & Kahlua Crazy Cake (No Eggs, Milk, or Butter)
- Carrot Crazy Cake (No Eggs, Milk, or Butter)
- Lemon Crazy Cake (No Eggs, Milk, or Butter)
Recipe Card
Chocolate Crazy Cake
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Course: Dessert
- Cuisine: American
- Servings: 9
Ingredients:
- 1 ½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 5 tablespoons vegetable oil
- 1 cup water
Optional Frosting:
- 1 cup semisweet chocolate chips
- ¼ cup evaporated milk
- 2 tablespoons salted butter (cut into chunks)
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions:
- Preheat oven to 350°F. Spray an 8-inch square pan with nonstick cooking spray.
- Mix the first five dry ingredients in the prepared pan.
- Make three depressions in the dry mix: two small and one larger.
- Pour vinegar into one small depression, vanilla extract into the other, and vegetable oil into the larger one.
- Pour water over all. Mix well until smooth.
- Bake on the middle rack for 35 minutes. Check with a toothpick to ensure it comes out clean.
- Cool completely before frosting (if using).
Frosting Instructions:
- In a microwave-safe bowl, combine chocolate chips, evaporated milk, butter, and vanilla extract.
- Microwave on full power for 30 seconds. If not melted, microwave for an additional 15 seconds and stir. Repeat until fully melted.
- Stir in powdered sugar and mix until smooth.
- Frost the cooled cake.
Enjoy your Crazy Cake, and feel free to experiment with different flavors and frostings!
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