Dairy-free chocolate crazy cake.
The easiest chocolate cake you’ll ever make.
Also know as crazy cake, wacky cake, depression cake, this chocolate cake is for anyone who wants to satisfy their chocolate cravings with the least amount of effort.
You can putter about the kitchen and let the kids have a go at making the crazy cake because this cake can be assembled, mixed, and baked in the baking pan itself. no clean up involved.
This cake has been around for years and originates from the depression era where there was rationing of food, daily essentials.
Which meant eggs, flour, and milk was hard to come by.
This makes the chocolate cake a dairy-free cake recipe you can easily use.
Save the recipe to your favorite Pinterest board!
Utensils and appliances needed.
Large bowl to mix the chocolate cake.
8 x 8 baking pan or pyrex dish.
A foil to line the pan(read beginner’s notes).
Small bowl to mix the chocolate icing.
Beginner’s tips on making the chocolate crazy cake.
- The ingredients to making this cake are easy to find so have them measured and ready.
- Sieve all the dry ingredients into a bowl.
- For this particular crazy cake, I’m dissolving the sugar in water in a separate bowl. I do this to keep the mixing as less as possible.
- I have baked the cake in a regular baking tin, you can also use a pyrex dish to bake it.
If you are using a pyrex dish, once the crazy cake is done, please make sure the tempered glass dish does not come into contact with water over any type of surface as the dish will crack.
- You can avoid lining the baking pan or dish if you are serving as it is.
Why I have used foil to cover my baking pan.
- You might have noticed I have used foil to line my baking pan. This is because I am using a convection oven which also doubles as a microwave. I’ve used it often enough that I know the bottom of the pan receives less heat as there is no shelf that allows me to place the cake in a way that heat surrounds the whole baking tin.
- The solution for me has been to line the pan with foil and I also have to admit I prefer foil than parchment paper which can take forever to line neatly in a baking dish.
- I have given you the exact time and temperature to bake the chocolate cake. the final result is a light and moist cake.
- There are various reasons where the cake takes a longer or shorter time to bake in an oven. for example, altitude.
- My advice is for you to check on the cake a few minutes before the baking time given in the recipe.
OVER BAKING MAKES THE CAKE DRY.
Storing– once you’ve iced the cake, cut them into squares and store in an airtight container.
Freezing and stopping waste- guarantee that by the end of the day this cake will disappear.
More cake recipes.
Moist and fluffy Sri Lankan yellow butter cake.
No-bake chocolate biscuit cake.
How to make
crazy chocolate cake.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
To make the chocolate cake
1 and 1/2 cup flour
1/4 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup of water
1/3 cup oil(just over 1/3 cup and would be 6 tablespoons)
1 tablespoon vinegar
1 teaspoon baking sofa
To make the chocolate icing
3/4 cup icing sugar(just about 12 tablespoons)
3 tablespoons of cocoa powder
2 tablespoons of butter
2 tablespoons of hot water(can use 1 extra tablespoon if needed)
Method
How to make crazy chocolate cake.
Have all the ingredients measured and set on a tray to be used as needed.
Sift all the dry ingredients into a bowl.
This would be flour(1 and 1/2 cup), cocoa powder(1/4 cup), salt(1/2 tsp).
Mix sugar(1 cup) and water(1 cup) together, stir until sugar is completely dissolved. read beginner’s notes on this if you skipped it.
As mentioned on the beginner’s notes, use an 8 x 8 pyrex or baking pan. add the dry ingredients to the baking pan.
You can also mix all the ingredients in a separate bowl before adding it to the baking dish if that is your preference.
With a dry spoon make three holes within the mixture.
To the first shallow crater, you add oil(just over 1/3 cup=6 tablespoons), to the 2nd crater vanilla(1 tsp), to the 3rd, you add both soda(1 teaspoon), vinegar(1 tablespoon).
Now gently with a spoon combine all the ingredients.
At first, it might look as if the batter is clumpy but give it time and keep mixing using shallow swirly movement. do this with care as you don’t want to tear the foil as well.
Repeating again, if you are making this cake for the first time you have the option of doing this in a separate bowl and adding it to the baking pan.
Combine until you have the batter mixed, break any smaller clumps as you move the spoon through the cake mixture.
Preheat oven to 170C(338F) and bake for 25-30 minutes.
Insert a toothpick to check if the cake is cooked through. the stick should come out clean.
For me, the baking time was exactly 25 minutes, for you depending on altitude, this can be within the range of 25 to 30 minutes(please read beginner’s notes on this).
Immediately remove the baking pan from the oven and let it completely cool.
Do not try to remove the cake from the pan when it is still hot. leave it to cool completely.
While the cake cools, make this quick chocolate icing to smooth over the chocolate cake.
How to make a simple chocolate icing for a cake.
WARNING!
The following icing recipe contains butter which is dairy.
For a complete Dairy-free crazy cake, simply dust icing sugar over the cake as a topping.
To a small bowl. sift icing sugar(3/4 cup, this would be about 12 tablespoons), cocoa powder(3 tablespoons).
Followed by butter(2 tbs) and hot water(2 tbs, add an extra tablespoon if needed).
Stir and combine until you have a smooth chocolate icing.
Once the cake is completely cool, peel the foil from the edges and pour the icing over the cake.
Spread evenly and refrigerate for 10-20 minutes before you cut and serve.
The easiest chocolate cake you’ll ever make. Also know as crazy cake, wacky cake, depression cake, this chocolate cake is for anyone who wants to satisfy their chocolate cravings with the least amount of effort. Have all the ingredients measured and set on a tray to be used as needed. Sift all the dry ingredients into a bowl. This would be flour(1 and 1/2 cup), cocoa powder(1/4 cup), salt(1/2 tsp). Mix sugar(1 cup) and water(1 cup) together, stir until sugar is completely dissolved. read beginner’s notes on this if you skipped it. As mentioned on the beginner’s notes, use an 8 x 8 pyrex or baking pan. add the dry ingredients to the baking pan. You can also mix all the ingredients in a separate bowl before adding it to the baking dish if that is your preference. With a dry spoon make three holes within the mixture. To the first shallow crater, you add oil(1/3 cup oil. about 1/3 cup or 6 tablespoons), to the 2nd crater vanilla(1 tsp), to the 3rd, you add both soda(1 teaspoon), vinegar(1 tablespoon). Now gently with a spoon combine all the ingredients. At first, it might look as if the batter is clumpy but give it time and keep mixing using shallow swirly movement. do this with care as you don’t want to tear the foil as well. Repeating again, if you are making this cake for the first time you have the option of doing this in a separate bowl and adding it to the baking pan. Combine until you have the batter mixed, break any smaller clumps as you move the spoon through the cake mixture. Preheat oven to 170C(338F) and bake for 25-30 minutes. Insert a toothpick to check if the cake is cooked through. the stick should come out clean. For me, the baking time was exactly 25 minutes, for you depending on altitude, this can be within the range of 25 to 30 minutes(please read beginner’s notes on this). Immediately remove the baking pan from the oven and let it completely cool. Do not try to remove the cake from the pan when it is still hot. leave it to cool completely. While the cake cools, make this quick chocolate icing to smooth over the chocolate cake. To a small bowl. sift icing sugar(3/4 cup, this would be about 12 tablespoons), cocoa powder(3 tablespoons). Followed by butter(2 tbs) and hot water(2 tbs, add an extra tablespoon if needed). Stir and combine until you have a smooth chocolate icing. Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
Dairy-free chocolate crazy cake(egg free).
Ingredients
Instructions
HOW TO MAKE CRAZY CHOCOLATE CAKE.
HOW TO MAKE A SIMPLE CHOCOLATE
ICING FOR A CAKE.Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 179Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 142mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
Nuwan
Wednesday 20th of May 2020
I think there is a mistake to call this cake dairy free, because chocolate glaze recipe called for butter. Just a cake without chocolate glaze is dairy free!
jehan
Thursday 21st of May 2020
Thank you for catching my mistake and letting me know. I was thinking about the cake and not paying much thought on the glaze. Will amend the recipe to give the glaze only as an option. Regards J