Crazy Cake
User Reviews
4.9
Crazy Cake
Description
This eggless and dairy-free chocolate Crazy Cake is blended by combining dry ingredients—flour, sugar, cocoa powder, baking soda, and salt—with wet ingredients including water, avocado or vegetable oil, white vinegar, and vanilla extract. The vinegar reacts with baking soda to leaven the cake, while oil adds moisture. The cake is baked in a greased 8x8 glass baking dish at 350°F until a toothpick comes out clean, yielding a lightly fudgy yet tender texture.
The accompanying icing is made by whisking powdered sugar, cocoa powder, water, vanilla, and salt to a spreadable, fudge-like consistency. It is gently spread over the cooled cake to add a smooth, chocolatey topping that balances sweetness and richness.
This recipe can be modified by omitting cocoa powder to create a vanilla version. Store the cake covered at room temperature for several days or refrigerate, though refrigeration may dry it slightly. Baking in glass avoids metallic flavors sometimes noticed with aluminum pans.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup avocado oil or vegetable or canola oil
- 1 Tablespoon white vinegar ¹
- 1 teaspoon vanilla extract
ICING
- 1 ½ cups powdered sugar
- ¼ cup cocoa powder natural
- 2 tablespoons water
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
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!
Notes
- Use white vinegar or apple cider vinegar; vinegar activates the baking soda for leavening.
- Avoid aluminum baking dishes to prevent metallic taste; glass or lined pans work best.
- This cake keeps up to 5 days covered at room temperature; refrigerate to extend but expect slight drying.
- The cocoa powder can be omitted for a vanilla version, adjusting baking time as needed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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