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Chocolate Crazy Cake

Chocolate Crazy Cake
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Chocolate Crazy Cake (aka “Wacky Cake”) is a moist, rich, budget-friendly chocolate cake that skips eggs, milk, and butter. Born in the Depression era, it mixes right in the pan with simple pantry staples—perfect for last-minute cravings, allergy-friendly baking, and impressing family with minimal effort.

Ingredients

Dry Ingredients

  • 1½ cups (190 g) all-purpose flour (use a 1:1 gluten-free blend if needed)

  • 1 cup (200 g) granulated sugar

  • 3 Tbsp unsweetened cocoa powder (natural or Dutch-process)

  • 1 tsp baking soda

  • ½ tsp fine salt

Wet Ingredients

  • 1 cup (240 ml) water (or cooled coffee for deeper chocolate flavor)

  • 5 Tbsp (75 ml) neutral oil (vegetable/canola)

  • 1 Tbsp white vinegar (or apple cider vinegar)

  • 1 tsp vanilla extract

Optional Toppings (pick one)

  • Simple chocolate glaze (see Notes)

  • Vanilla buttercream or dairy-free frosting

  • Powdered sugar, berries, chopped nuts, or sprinkles

Instructions

1) Prep the pan
Heat oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) square pan (or 9-inch/23 cm round). For true “crazy cake” method, mix directly in the ungreased pan; otherwise, a bowl is fine.

2) Combine dry
In the pan or a large bowl, whisk flour, sugar, cocoa, baking soda, and salt until evenly combined.

3) Make 3 wells
Using a spoon, make three small wells in the dry mix. Pour vanilla in one, vinegar in another, and oil in the third. Pour water over everything.

4) Mix
Stir just until a smooth batter forms (no dry pockets). Don’t overmix.

5) Bake
Bake until a toothpick comes out clean, 30–35 minutes (see pan timing below). Cool 10 minutes in pan, then cool completely on a rack before glazing/frosting.

Pan timing guide

  • 8-inch square: 30–35 min

  • 9-inch round: 28–32 min

  • 9×13-inch: 22–28 min (thinner layer)

  • Cupcakes (12): 16–20 min

Notes

  • Why it works: Vinegar + baking soda create lift; oil + water keep it moist—no eggs/dairy needed.

  • Glaze (easy): Melt ½ cup (85 g) chocolate chips + 1 Tbsp butter or coconut oil until smooth; drizzle over cooled cake.

  • Flavor boosts: Swap water for cooled coffee; add ½ tsp cinnamon or a pinch of cayenne; fold in ½ cup mini chips or chopped nuts.

  • Allergy-friendly: Naturally egg-free and dairy-free. Use GF 1:1 flour for gluten-free.

  • Storage: Airtight at room temp up to 3 days; refrigerate 5 days; freeze (well-wrapped) up to 2 months. Thaw at room temp.

  • Make-ahead mix: Whisk dry ingredients and store airtight up to 1 week; add wets and bake when ready.

Find it online: https://bon-recipe.com/chocolate-crazy-cake/