This cake is perfect for last-minute dessert needs because it uses pantry staples and comes together in one bowl—no mixer required. It’s naturally dairy-free and egg-free, making it great for those with allergies or dietary preferences. The result is a soft, moist, and tender chocolate cake that tastes just as indulgent as any traditional cake. Plus, it’s easy enough for beginner bakers to master.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
White vinegar
Vegetable oil
Vanilla extract
Cold water
Directions
Preheat your oven to 350°F (175°C).
In an 8×8-inch ungreased baking pan, add the flour, sugar, cocoa powder, baking soda, and salt. Mix them together.
Make three wells in the dry mixture. Pour the vinegar into one, the vanilla into another, and the vegetable oil into the third.
Pour cold water over everything and mix until well combined and smooth.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan before slicing. You can enjoy it as-is or dust with powdered sugar or frost as desired.
Servings and timing
This recipe yields about 9 servings. The total time required is approximately 40 minutes, including 5–10 minutes of prep time and 30–35 minutes of baking time.
Variations
Spiced Crazy Cake: Add a pinch of cinnamon or nutmeg to give the cake a warm flavor.
Mocha Version: Replace half the water with brewed coffee to deepen the chocolate flavor.
Fruit Twist: Stir in chopped nuts, dried fruit, or shredded coconut before baking.
Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
Mini Cakes: Divide the batter into lined muffin tins and bake for about 15–20 minutes.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, refrigerate it for up to a week. You can also freeze Crazy Cake for up to 2 months—wrap individual slices tightly in plastic wrap and store in a freezer-safe container.
To reheat, warm individual slices in the microwave for about 15–20 seconds or enjoy cold straight from the fridge.
FAQs
What makes Crazy Cake rise without eggs?
The combination of baking soda and vinegar reacts to create bubbles that help the cake rise.
Can I use a different type of vinegar?
Yes, apple cider vinegar or white wine vinegar can be used instead of white vinegar.
Is this cake vegan?
Yes, Crazy Cake is naturally vegan as it contains no dairy, eggs, or animal products.
Can I double the recipe?
Absolutely. Just use a 9×13-inch pan and adjust the baking time to around 40–45 minutes.
Can I frost this cake?
Yes, any frosting works well—chocolate, vanilla, or even a simple glaze.
Does Crazy Cake taste like vinegar?
No, the vinegar is only there to react with the baking soda and leaves no noticeable taste.
Can I use whole wheat flour?
You can, though it may make the cake denser. For best results, use half all-purpose and half whole wheat.
How can I tell when the cake is done?
Insert a toothpick in the center. If it comes out clean or with a few crumbs, it’s ready.
Can I make this into cupcakes?
Yes. Divide into a muffin tin and bake for 15–20 minutes at 350°F.
Is it okay to mix the batter directly in the baking pan?
Yes, that’s one of the unique aspects of Crazy Cake. Just make sure everything is well mixed.
Conclusion
Crazy Cake is a fun, simple, and nostalgic dessert that proves you don’t need fancy ingredients to make something truly delicious. Whether you’re baking for a special occasion or just need a quick chocolate fix, this recipe is a must-try. It’s incredibly versatile, budget-friendly, and loved by kids and adults alike.
Crazy Cake, also known as Wacky Cake or Depression Cake, is a rich, moist chocolate cake made without eggs, milk, or butter. Originally created during the Great Depression, it’s a simple, one-bowl recipe that’s perfect for those with dietary restrictions or limited pantry ingredients.
Author:Catherine
Prep Time:10 minutes
Cook Time:30–35 minutes
Total Time:40–45 minutes
Yield:9 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon white vinegar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup cold water
Instructions
Preheat oven to 350°F (175°C).
In an ungreased 8×8-inch baking pan, combine flour, sugar, cocoa powder, baking soda, and salt. Mix well.
Make three wells in the dry ingredients. Pour vinegar in one, vanilla in another, and vegetable oil in the third.
Pour cold water over everything and stir until the batter is smooth and fully combined.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely in the pan. Serve plain, dusted with powdered sugar, or with your favorite frosting.
Notes
Add cinnamon or nutmeg for a spiced version.Use brewed coffee instead of water for a mocha twist.Mix in nuts, coconut, or dried fruit before baking.Can be made gluten-free with a 1:1 flour substitute.Make into cupcakes by dividing batter into muffin tins and baking for 15–20 minutes.
