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–+ servings
Crazy Cake
Crazy Cake, also known as Wacky Cake or Depression Cake, is a classic vintage dessert that gained popularity during the Great Depression when milk, eggs, and butter were scarce. This easy one-pan chocolate cake uses pantry staples like cocoa, vinegar, and vegetable oil to create a rich, moist, and tender texture without dairy or eggs. Its “crazy” method involves mixing everything right in the baking pan, making cleanup simple and quick. Perfect for those seeking a budget-friendly, egg-free, and dairy-free treat with deep chocolate flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 270 kcal

Ingredients
  

  • 3 cups flour (sifted )
  • 2 cups sugar
  • 2 tsp baking soda
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp salt
  • ⅔ cup salad oil (or vegetable oil)
  • 2 tsp vinegar
  • 1 tsp vanilla extract
  • 2 cups water

Instructions
 

Step 1: Prepare the Pan

  • Preheat oven to 350°F (175°C).
  • Use an ungreased 9x13-inch cake pan.

Step 2: Mix Dry Ingredients

  • Sift together the flour, sugar, baking soda, cocoa, and salt directly into the cake pan.

Step 3: Create Wells for Wet Ingredients

  • Make three small wells in the dry mixture.
  • Pour salad oil into one, vinegar into the second, and vanilla into the third.

Step 4: Add Water and Blend

  • Pour 2 cups water evenly over the mixture.
  • Mix thoroughly with a fork until smooth, but do not beat.

Step 5: Bake the Cake

  • Bake for 35–40 minutes in a moderate oven at 350°F until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

  • Allow cake to cool completely before slicing.
  • Optional: Dust with powdered sugar or top with chocolate glaze.

Tips

  • This cake contains no eggs or dairy, making it naturally dairy-free and vegan.
  • Add ½ to 1 cup mini chocolate chips or chopped nuts if desired.
  • Dust with powdered sugar, or frost with chocolate icing once cool.
  • Substitute part of the water with cooled coffee to deepen chocolate flavor.
  • Add 1 teaspoon espresso powder to intensify chocolate notes.
  • Mix directly in the pan as the card instructs, no bowl needed.
  • Make it into cupcakes; bake 18 to 22 minutes instead of 35 to 40 minutes.
  • Add orange zest or peppermint extract for holiday versions.
  • Top with whipped cream or berries for serving.

Nutrition

Calories: 270kcalCarbohydrates: 48gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 270mgPotassium: 120mgFiber: 2gSugar: 27gCalcium: 10mgIron: 2mg
Keyword chocolate cake, dairy-free cake, easy dessert, egg-free cake, one-pan cake, pantry staples, vintage recipe, wacky cake
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