Chocolate Crazy (Wacky) Cake (Dairy & Egg Free)

Super moist, rich & delicious!

The recipe for Crazy Cake was created during the Great Depression Era. This moist and delicious cake doesn't require eggs, butter, milk or even a mixing bowl. It's perfect for people who have egg or dairy allergies! 

Cake Ingredients:

cooking oil spray (I use avocado oil spray)

1 1/2 cups all purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup water

1/3 cup avocado oil

1 tablespoon distilled white or apple cider vinegar

1 teaspoon pure vanilla extract

Icing Ingredients (optional)

1 1/2 cups powedered sugar

1/4 cup unsweetened cocoa powder

2 tablespoons + 2 teaspoons water

1 to 2 teaspoons pure vanilla extract

1/8 teaspoon salt

Method:

Preheat oven to 350*. Use the cooking oil spray to lightly grease an glass 8x8 inch baking pan.**

Add the flour, sugar, cocoa, baking soda and salt to the pan and stir to mix. Make three "craters" in the dry ingreddients: two small and one larger.

Pour vinegar in one of the smaller craters. Add vanilla to the other small crater. Add the oil to the larger crater. Pour the water over everything and mix with a fork until smooth.

Bake on the middle rack of the oven for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. (Be careful not to overbake or the cake will be dry.)  Cool completely.

If desired, dust the cake with powdered sugar or top with chocolate icng.

To prepare the icing, in a small bowl, whisk together the powdered sugar, cocoa, 2 tablespoons of water, vanilla and salt until the mixture is smooth. The icing should have a thick, fudgy consistency that is spreadable. If the icing is too thick add additional water, one teaspoon at a time, until the proper consistency develops. Gently spread evenly on top of the cooled cake. Cut into 9 to 12 pieces.

**If baked in an aluminum pan, the cake may have a metallic taste. Lining the pan with parchment paper can prevent this. If using a 9x9 inch pan, reduce the baking time to 25 to 30 minutes.

Notes: 

This cake is very moist and rich so small servings are best. 😀

Store covered at room temperature for 3 to 5 days. The cake will keep longer if stored in an airtight container in the refrigerator. (Although, refrigerating may cause the cake to dry a little.)

For a vanilla cake, simply omit the cocoa powder. Store the cake covered at room temperature. 

The batter can be used to make cupcakes ~ line a muffin pan with paper liners. Fill 2/3 full with the batter and bake at 350* for about 20 minutes.

To make a 9x13 inch cake, double the batter. Bake at 325* for 35 to 45 minutes.