Crazy Cake

Name: Crazy Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 pieces
Ingredients: 1 ½ 1 ½ cups all-purpose flour; 1 1 cup granulated sugar; ⅓ ⅓ cup natural unsweetened cocoa powder; 1 1 teaspoon baking soda; ½ ½ teaspoon salt; 1 1 cup water; ⅓ ⅓ cup avocado, vegetable, or canola oil; 1 1 Tablespoon white vinegar¹; 1 1 teaspoon vanilla extract; 1 ½ 1 ½ cups powdered sugar; ¼ ¼ cup natural cocoa powder; 2 2 tablespoons water; 2 2 teaspoons vanilla extract; ⅛ ⅛ teaspoon salt

User Reviews

4.9

216 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 pieces
Calories
489 kcal
Course
Dessert
Cuisine
American

Crazy Cake

Angela Watkins

Report

A fudgy chocolate cake recipe that uses no eggs, milk, or butter! Includes a simple chocolate frosting recipe (that also does not use eggs, milk, or butter!).

Share:

I Made This!

162 people made this

Print

43 people printed this

Save this

129 people saved this

Ingredients

Servings

1 ½ 1 ½ cups all-purpose flour
1 1 cup granulated sugar
⅓ ⅓ cup natural unsweetened cocoa powder
1 1 teaspoon baking soda
½ ½ teaspoon salt
1 1 cup water
⅓ ⅓ cup avocado, vegetable, or canola oil
1 1 Tablespoon white vinegar¹
1 1 teaspoon vanilla extract

ICING

1 ½ 1 ½ cups powdered sugar
¼ ¼ cup natural cocoa powder
2 2 tablespoons water
2 2 teaspoons vanilla extract
⅛ ⅛ teaspoon salt

Add to Shopping List

Instructions

Preheat oven to 350F (175C) and lightly grease an 8x8 glass baking dish².
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract.
Whisk or stir all ingredients together until batter is smooth.
Pour batter into prepared baking dish and bake on 350F (175C) for about 35 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake or the cake will be dry.
Allow cake to cool before frosting.

ICING:

To prepare the icing, whick together sugar, cocoa powder, water, vanilla extract, and salt until smooth. Icing should be a thick and fudgy consistency, but should be spread-able. If it is too thick, add additional water one teaspoon at a time until the proper consistency is achieved.
Once cake has cooled, gently spread frosting evenly overtop. Enjoy!

Equipments used:

Notes

¹You may substitute apple cider vinegar, but beyond that I do not know of an acceptable substitute for the vinegar in this recipe. Please see the post for the role vinegar plays in this recipe.
²If you bake this in an aluminum baking dish it might cause the cake to have a metallic taste. If you only have this type of dish, you can line the pan with parchment paper to prevent this.
This cake may instead be baked in a 9x9 or 11x7 baking dish, but keep an eye on it as the baking time will be reduced.
You can make this a vanilla cake by leaving out the cocoa powder.
STORING:Store covered at room temperature for up to 5 days. Cake will keep even longer if stored in an airtight container in the refrigerator by the fridge may dry out the cake a bit.

Nutrition Information

Show Details

Serving 1slice Calories 489kcal (24%) Carbohydrates 92g (31%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 11g (55%) Sodium 430mg (18%) Potassium 165mg (5%) Fiber 4g (16%) Sugar 63g (126%) Calcium 18mg (2%) Iron 3mg (17%)

Nutrition Facts

Serving: 6pieces

Amount Per Serving

Calories 489 kcal

% Daily Value*

Serving	1slice
Calories	489kcal	24%
Carbohydrates	92g	31%
Protein	5g	10%
Fat	14g	22%
Saturated Fat	11g	55%
Sodium	430mg	18%
Potassium	165mg	4%
Fiber	4g	16%
Sugar	63g	126%
Calcium	18mg	2%
Iron	3mg	17%