Chocolate Crazy Cake

Name: Chocolate Crazy Cake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 9
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; 1/4 cup butter, room temperature; 1 1/2 cups powdered sugar; 2 - 3 teaspoons milk or cream; 3/4 teaspoon vanilla extract; sprinkles for topping the cake

by In Good Flavor

9 servings

40 min

Need to make a last-minute dessert when the cupboard is bare, and you don't want to run out to the store? Crazy Cake is the answer! This cake utilizes only basic pantry items found in most kitchens. Get this: it does not require egg, butter, or milk! It relies on the chemical reaction between the baking soda and vinegar to make the cake rise. See how this amazing cake got its name?

Crazy Cake was born out of the Depression Era when supplies were scarce. It still has a presence in the culinary world today. It can be made in the same pan it's baked in, and the ingredients are entirely hand-mixed. What is there not to love?!

The cake might be crazy easy to make and unconventional, but it does not sacrifice flavor. It’s chocolaty, tender, and delicious! This is the trick I have up my sleeves when I have nothing else to fall back on.

This Chocolate Crazy Cake can be served with a simple dusting of powdered sugar, whipped cream, or any frosting you choose. A simple buttercream is included in the recipe I am sharing with you. Enjoy!

More information on this cake and additional images can be found at In Good Flavor.

Chocolate Crazy Cake

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Recipe details

Yield 9 servings
Time spent: Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min

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Ingredients

For the cake:

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 cups powdered sugar
2 - 3 teaspoons milk or cream
3/4 teaspoon vanilla extract
sprinkles for topping the cake

Instructions

Preheat oven to 350° F.
Add all the dry ingredients in an 8" x 8" cake pan. Whisk to combine.
Make three 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 the mixture.
Whisk to blend, about 50 strokes. The 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, whipped cream, 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 at a low and 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 the desired consistency.

Tips

The prep time given is for preparing the cake only. The optional buttercream will take approximately 7 minutes to make and apply.
For a "healthy" version, make the following substitutions:
Add 2/3 of a mashed avocado.
Reduce 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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