Chocolate Crazy Cake
From the author Jake: I’m not joking – you can prep this amazingly moist chocolate cake in less than five minutes. You don’t even use a bowl!
This cake, however, isn’t my recipe. It’s my Mom’s. She made it her own over 30 years ago, as she said: “when you were only a small boy and had never even heard of veganism, nor had I for that matter.” Whenever I’m home visiting, I can be sure a crazy cake is waiting for me.
So, onto the recipe. It's super easy, and I would bet you have all the ingredients in your pantry ready. Plus, it's a great recipe to do with the kids in your life!
From Plant-Based on a Budget:
This recipe is truly a lifesaver! When you’re craving something sweet but have no motivation to bake anything, this is your cake. Minimal ingredients, kitchen cleaning, and time required. Perfect for a Saturday afternoon tea or a homemade birthday treat! Come check it out and be amazed!
How is it Crazy?
This seems like a pretty normal cake, right? Well, what makes it crazy to many people is the fact that it doesn’t have traditional cake-making ingredients, like eggs and milk. Back during the depression era when animal-based ingredients were harder for people to access, this cake was created to fill the need for cake lovers. It’s also called Depression Era Cake or Wacky Cake.
Get The Kids To Join!
The beauty of this cake is its simplicity, and that is the reason why this is a perfect recipe to get your kids involved whenever you decide to make it. Kids love to get their hands dirty and then admire the result of their hard work once it's ready. Make it a family affair!
Recommended equipment:
Photos by Alfonso Revilla
Chocolate Crazy Cake
Equipment
Ingredients
- 1 ½ cups of flour
- 1 cup of granulated sugar
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 3 tablespoons of cocoa powder
- ¼ teaspoon of salt
- 1 tablespoon of vanilla extract
- 1 tablespoon of white or apple cider vinegar
- 5 tablespoons of vegetable or canola oil
- 1 cup of lukewarm water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift all the dry ingredients into an ungreased 8" cake pan and spread.
- Use your finger to make three holes in the dry ingredients. Put the vanilla in one hole, the vinegar in the second hole and vegetable oil in the third hole. Pour the water over everything and stir until the batter is smooth. Make sure to get the corners of the pan!
- Bake at 350 for about 30 minutes or until the cake starts to shrink in from the sides.
- Top it with whatever you’d like, but I like powdered sugar and fruit.
Notes
Nutrition
Reader Interactions
About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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