A surprisingly moist and flavorful chocolate cake made without eggs, butter, or milk – born from resourcefulness during the Great Depression. Also known as ‘Wacky Cake’ or ‘Crazy Cake’.
Author:ranime
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:45 minutes (including cooling)
Yield:9 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
Scale
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons vegetable oil (for frosting)
Salt (one pinch)
2 tablespoons hot water (add an additional tablespoon if necessary)
1/2 teaspoon vanilla extract (for frosting)
Instructions
Prep: Preheat oven to 350°F (175°C). Grease an 8×8″ or 9×9″ square baking pan.
Mix dry ingredients: In the baking pan, whisk together flour, sugar, cocoa powder, baking soda, and salt directly in the pan (no bowl needed!).
Make wells: Create three small wells in the dry mixture. Pour vinegar in one, vanilla in another, and oil in the third.
Add water: Pour water over everything and stir vigorously with a fork until completely combined (about 1-2 minutes).
Optional add-ins: Stir in chocolate chips or nuts if using.
Bake: Bake for 30-35 minutes until a toothpick comes out clean.
Cool: Let cool in pan for 10 minutes before serving. Dust with powdered sugar if desired.
Notes
No-mess method: Mix directly in the baking pan to save dishes
Vinegar reacts with baking soda to create lift (don’t substitute)
For cupcakes: Bake 18-20 minutes in lined muffin tin
Storage: Keeps well at room temperature for 3 days