Crazy Chocolate Cake

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Chocolate Crazy Cake is one of the easiest cakes you will ever make. Like my beloved Cinnamon Toast Cake, this is an eggless cake, but Crazy Cake doesn't require dairy either.

This makes it the perfect dessert to treat yourself to little more than a handful of things from the pantry.

I'm willing to bet that if you could look inside your grandmother's recipe box, you could find this recipe. Also called crazy cake, depression cake or war cake, this crazy chocolate cake is a simple chocolate cake that requires no dairy or eggs.

Crazy Cake was created during World War I when ingredients were hard to find and buy. Dessert was a luxury during those times and this cake helped make it possible to enjoy an occasional sweet treat.

Dairy Free Crazy Pie

The basic recipe for this crazy chocolate cake is simple, as it can be with just a handful of ingredients. It is excellent with just a pinch of powdered sugar on top.

To make it a little more elegant, I chose to freeze the cake with my favorite Fluffy chocolate frosting. If you need a dairy-free frosting or vegan cake, this vegan rich chocolate frosting or this vegan maple cream frosting would be perfect for that.

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Tips for making crazy cake

While it may sound silly to follow these instructions exactly, trust me here. It is as easy as can be and cleaning is very simple. Grease the pan, add the dry ingredients and make wells in the flour for the wet ingredients.

Pour water over the top and stir or beat well with a fork until the dry and wet ingredients are well incorporated.

I have been making this cake for more years than I can remember and I have always made it as written. When I was making this cake to photograph and share it with you, I wanted to add a note to the recipe that says, feel free to mix the cake batter in a bowl if you prefer.

HOWEVER, I tried twice and the cake turned out crooked. How is that possible? I can't understand if that's a weird coincidence or real food science, but I highly recommend you do it as written.

Crazy gluten free cake

I have said more than once that "good enough for gluten free" is simply not enough here. I try most of the gluten-free baked goods along with their traditional counterparts and the gluten-free variations I tried for the crazy cake recipe just weren't the same.

I will continue working on this and update here if I find a substitute truly on par with the original. If you must have a gluten-free crazy cake recipe today, I've included the best adaptation I've found so far in the recipe notes.

Gluten-free waffle is tasty, but there's something slightly different and not a perfect match for the original.

For a gluten-free chocolate cake you will still dream of the next day, I recommend The Best Gluten Free Chocolate Cake and The Best Gluten Free White Cake.

Cooking tip: I use this baking sheet to make this recipe.

Crazy Cake Recipe

  1. Preheat oven to 350 ° F. Grease an 8-inch square skillet with butter. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to combine.

  2. Make two small wells and 1 large well with the dry ingredients (as shown in the image) and add the vinegar, vanilla, and oil to the wells. Pour the water over the top and beat again to combine well.

  3. Bake for 35 minutes, until a toothpick inserted comes out clean. Cool completely. Sprinkle the fresh cake with powdered sugar or top with your favorite icing.

Crazy Chocolate Cake

Preparation time: 5 minutes.

Cooking time: 35 minutes.

Total time: 40 minutes

Servings: 12 servings

Calories: 180kcal

Ingredients

  • 1 1/2 cups all-purpose flour *
  • 1/3 cup unsweetened cocoa powder
  • 1 cup of sugar
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of kosher salt
  • 1 teaspoon of white vinegar
  • 1 teaspoon of vanilla extract
  • 1/3 cup lightly flavored olive oil or the alternative oil of your choice
  • 1 cup of water
  • 1/2 fluffy chocolate icing recipe (optional)

Instructions

  • Preheat oven to 350 ° F. Grease an 8-inch square skillet with butter. In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to combine.

  • Make two small wells and 1 large well with the dry ingredients (as shown in the image) and add the vinegar, vanilla, and oil to the wells. Pour the water over the top and beat again to combine well.

  • Bake for 35 minutes, until a toothpick inserted comes out clean. Cool completely. Sprinkle the fresh cake with powdered sugar or top with your favorite icing. Enjoy!

Notes

* Gluten-free alternative: 1 1/3 cup brown rice flour, 1/4 cup tapioca starch and 1/4 cup potato starch, plus 2 additional tablespoons of oil

Nutrition

Calories: 180kcal | Carbohydrates: 30 g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 53mg | Fiber: 1g | Sugar: 16g | Calcium: 5mg | Iron: 1.1mg

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