What makes this cake so crazy? You don’t need any milk, eggs, or butter to get a delicious and moist product. This is perfect for allergies, or those whose budget needs some stretching.

Apparently, crazy cake was developed during the Great Depression as a way to make the best of what people had. Those resourceful folks did a pretty good job!

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Chocolate Crazy Cake

Easy one-pan cake with plenty of chocolate taste!

Prep Time 10

Cook Time 35

Total Time 45

Servings 12

Ingredients

1 ½ cups flour
3 Tbsp cocoa
1 cup sugar
1 tsp baking soda
½ tsp salt
1 tsp vinegar
1 tsp vanilla
5 Tbsp oil
1 cup water

Instructions

Mix all dry ingredients together in a greased 9x9 baking dish.
Add wet ingredients and stir.
Bake at 350° for 30-35 minutes. Cake is done when top springs back to the touch.

Notes

Adapted from Sweet Little Bluebird

Instructions

Start by throwing all your dry ingredients into your greased cake pan. Mix them around and try to get out the lumps.

Then add the vinegar, vanilla, and oil.

Now dump the cold water on top. Everything should look good and messy.

You need to mix everything together. I used a whisk to achieve a smoother batter.

Your crazy cake goes in the oven for 30 minutes at 350°. It’s done when a knife comes out clean, or the top springs back to the touch.

You can top this with anything you’d like. It goes great with powdered sugar and fruit. I used a chocolate buttercream icing, and it was just perfect!