Description
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’.
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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 22g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg