You can’t beat Crazy Cake for its simplicity and convenience. What is most impressive is the list of ingredients. There are no eggs, milk or butter—basic pantry items are all you need. This chocolate cake can be made anytime, even when the cupboard is almost bare!
What’s crazy about this cake is it relies on vinegar and baking soda to serve as leavening and to create structure. These two key ingredients provide fluffiness and lift. And the acidic nature of the vinegar affects gluten development to create form and structure. It’s the perfect cake for those who are egg-free or dairy-free.
If you are worried about any vinegary taste, rest assured, there is not a hint of it. The cake tastes like pure chocolate goodness!
Why it’s the easiest cake ever!
- It requires only basic pantry items: flour, cocoa powder, Sugar, salt, baking soda, water, oil, vinegar, and vanilla extract.
- No refrigerated ingredients needed.
- Ingredientes are entirely hand whisked. No electrical beaters.
- Easy cleanup. It can be mixed and baked in the same cake pan.
It. Does. Not. Get. Any. Easier!!
Recipe highlights:
- Add dry ingredients to cake pan. Blend.
- Make 3 wells: large, medium, and small.
- Add oil to the large, vinegar to the medium, and vanilla extract to the small.
- Pour water over mixture.
- Whisk for 50 strokes. Cake batter will be very runny.
- Bake in a preheated 350° F oven for 30-40 minutes.
Although not exactly healthy, I make a lighter version by adding mashed avocado. I also reduce the the oil, replace half of the sugar with a sugar substitute, and add flaxseed meal. It is moist and delicious! Exact amounts are detailed in the recipe card.
I have used only powder sugar substitute (Stevia) and have not used a liquid sweetener. The added moisture of a liquid sweetener might affect the cake texture, but if you are curious, feel free to experiment!
Other easy recipes you might like:
- Coconut Key Lime Mug Cakes
- Rosemary Garlic Wings
- Molded Shrimp Salad
- Caramel Apple Butter Blondies
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CHOCOLATE CRAZY CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder (I used dark cocoa)
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup cold water
powdered sugar for dusting
Buttercream frosting (optional)
1/4 cup butter, room temperature
1 1/2 cup powdered sugar
2 - 3 teaspoons milk or cream
3/4 teaspoon vanilla extract
sprinkles for topping cake
Suggested supplies (affiliate links):
sprinkles
dark cocoa powder
square glass baking dish
1 cup sugar
3 tablespoons unsweetened cocoa powder (I used dark cocoa)
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup cold water
powdered sugar for dusting
Buttercream frosting (optional)
1/4 cup butter, room temperature
1 1/2 cup powdered sugar
2 - 3 teaspoons milk or cream
3/4 teaspoon vanilla extract
sprinkles for topping cake
Suggested supplies (affiliate links):
sprinkles
dark cocoa powder
square glass baking dish
INSTRUCTIONS:
- Preheat oven to 350° F.
- Add all the dry ingredients in an 8” x 8” cake pan. Whisk to combine.
- Make 3 wells, one large, one medium, and one small.
- Add oil to the large, vinegar to the medium, and vanilla to the small.
- Pour water over mixture.
- Whisk to blend, about 50 strokes. Cake batter will be very runny.
- Bake for 30 to 40 minutes or until a toothpick comes out with a few dry crumbs attached.
- Allow to cool to room temperature.
- Serve with a dusting of powdered sugar or frosting/glaze of choice.
For the buttercream, optional:
- Beat butter for 2 minutes on medium high until light and fluffy.
- Gradually add half of the powdered sugar, starting on low an increasing speed. Beat until creamy.
- Add vanilla and 2 teaspoons milk.
- Gradually add the remaining powdered sugar. Beat for 2 minutes.
- Add more milk if needed for desired consistency.
Makes 9 servings.
Recipe Notes:
For a “healthy” version make the following substitutions:
Recipe Notes:
For a “healthy” version make the following substitutions:
- Add 2/3 of a mashed avocado.
- Reduce the the oil to 3 tablespoons.
- Replace half of the sugar with a sugar substitute (not liquid).
- Add 2 tablespoons flaxseed meal.
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