Crazy Cake (No Eggs, Milk, or Butter!) – The Original Depression-Era Chocolate Cake

A simple, budget-friendly, one-bowl chocolate cake made without eggs, milk, or butter—yet still rich, moist, and totally satisfying!

🎉 Introduction

Imagine a chocolate cake that’s rich, moist, and delicious—but made without a single egg, drop of milk, or stick of butter. It’s not a dream—it’s Crazy Cake, also known as Wacky Cake, born during the Great Depression when ingredients were scarce. 🥄🍫

This pantry-friendly dessert is perfect for anyone with dietary restrictions, or when you’re out of essentials but still crave something sweet and comforting. No mixer, no fuss, no dairy—just pure chocolatey goodness.

🛒 Ingredients

(Makes one 8×8 or 9×9-inch cake)

🧁 Dry

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

💧 Wet

• 1 tsp white or apple cider vinegar
• 1 tsp vanilla extract
• ⅓ cup vegetable oil
• 1 cup water (room temp)

👩‍🍳 Directions

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Lightly grease an 8×8 or 9×9-inch square baking dish. (No need to flour it.)

Step 2: Mix the Dry Ingredients

1. In the baking dish or a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.

Step 3: Add the Wet Ingredients

1. Make 3 wells in the dry mix: one for vinegar, one for vanilla, one for oil.
2. Pour water over everything.
3. Stir with a fork or spatula until smooth—no lumps!

Step 4: Bake

1. Bake for 30–35 minutes or until a toothpick comes out clean or with a few moist crumbs.
2. Let cool completely in the pan before slicing.

Optional Toppings

• Sprinkle with powdered sugar
• Spread with chocolate frosting
• Serve with dairy-free whipped cream or fresh berries

🍽️ Servings & Timing

• Servings: 9–12
• Prep Time: 10 minutes
• Bake Time: 35 minutes
• Total Time: ~45 minutes

🥄 Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend
• Spice Cake: Swap cocoa for cinnamon and nutmeg
• Mocha Vibe: Replace water with brewed coffee
• Mint Chocolate: Add a few drops of peppermint extract
• Cupcakes: Fill liners ⅔ full; bake ~18–20 minutes

🧊 Storage & Make-Ahead

• Room Temp: Store covered up to 3 days
• Refrigerator: Keeps well up to 5 days
• Freezer: Wrap slices tightly and freeze up to 2 months
• Make Ahead: Bake and frost up to 1 day in advance for best texture

❓ 10 FAQs

1. Why is it called Crazy Cake?
   Because it’s made without typical cake ingredients—yet still turns out amazing!
2. Does it taste like regular chocolate cake?
   Absolutely—it’s moist, rich, and you’d never guess it lacks eggs and milk.
3. Can I use almond milk or another dairy alternative?
   You can, but the point of this cake is that you don’t need any milk at all!
4. Can I add chocolate chips or nuts?
   Yes—fold in ½ cup of your favorites before baking.
5. How do I make it a vanilla cake?
   Omit cocoa and increase vanilla to 2 tsp; add 1 tbsp vinegar to keep the rise.
6. Can I frost it while warm?
   Wait until it cools completely to avoid melting the frosting.
7. Why does it use vinegar?
   Vinegar reacts with baking soda for leavening, creating rise without eggs.
8. Is it vegan?
   Yes, this cake is naturally vegan as written!
9. What if I don’t have vinegar?
   Use lemon juice or another acid like buttermilk substitute.
10. Can kids help make this?
    Totally! It’s a one-bowl recipe with no hot steps—super kid-friendly.

🏁 Conclusion

This Crazy Cake proves that simplicity is often the secret to perfection. No eggs, no milk, no butter—yet every bite is rich, moist, and absolutely satisfying. Whether you’re out of ingredients, baking for a vegan friend, or just craving a fuss-free treat, this cake has your back. 🎂🖤

Try it once, and you’ll keep it in your recipe rotation for life!

Adam

Crazy Cake (No Eggs, Milk, or Butter!) – The Original Depression-Era Chocolate Cake

Imagine a chocolate cake that’s rich, moist, and delicious—but made without a single egg, drop of milk, or stick of butter. It’s not a dream—it’s Crazy Cake, also known as Wacky Cake, born during the Great Depression when ingredients were scarce. 🥄🍫 This pantry-friendly dessert is perfect for anyone with dietary restrictions, or when you’re out of essentials but still crave something sweet and comforting. No mixer, no fuss, no dairy—just pure chocolatey goodness.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

bake time 35 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• Makes one 8×8 or 9×9-inch cake

🧁 Dry

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt

💧 Wet

• 1 tsp white or apple cider vinegar
• 1 tsp vanilla extract
• ⅓ cup vegetable oil
• 1 cup water room temp

Method

 

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Lightly grease an 8×8 or 9×9-inch square baking dish. (No need to flour it.)

Step 2: Mix the Dry Ingredients

1. In the baking dish or a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.

Step 3: Add the Wet Ingredients

1. Make 3 wells in the dry mix: one for vinegar, one for vanilla, one for oil.
2. Pour water over everything.
3. Stir with a fork or spatula until smooth—no lumps!

Step 4: Bake

1. Bake for 30–35 minutes or until a toothpick comes out clean or with a few moist crumbs.
2. Let cool completely in the pan before slicing.
3. Optional Toppings
4. Sprinkle with powdered sugar
5. Spread with chocolate frosting
6. Serve with dairy-free whipped cream or fresh berries

Notes

🥄 Variations
Gluten-Free: Use a 1:1 gluten-free flour blend

Spice Cake: Swap cocoa for cinnamon and nutmeg

Mocha Vibe: Replace water with brewed coffee

Mint Chocolate: Add a few drops of peppermint extract

Cupcakes: Fill liners ⅔ full; bake ~18–20 minutes

🧊 Storage & Make-Ahead
Room Temp: Store covered up to 3 days

Refrigerator: Keeps well up to 5 days

Freezer: Wrap slices tightly and freeze up to 2 months

Make Ahead: Bake and frost up to 1 day in advance for best texture

❓ 10 FAQs
Why is it called Crazy Cake?
Because it’s made without typical cake ingredients—yet still turns out amazing!

Does it taste like regular chocolate cake?
Absolutely—it’s moist, rich, and you’d never guess it lacks eggs and milk.

Can I use almond milk or another dairy alternative?
You can, but the point of this cake is that you don’t need any milk at all!

Can I add chocolate chips or nuts?
Yes—fold in ½ cup of your favorites before baking.

How do I make it a vanilla cake?
Omit cocoa and increase vanilla to 2 tsp; add 1 tbsp vinegar to keep the rise.

Can I frost it while warm?
Wait until it cools completely to avoid melting the frosting.

Why does it use vinegar?
Vinegar reacts with baking soda for leavening, creating rise without eggs.

Is it vegan?
Yes, this cake is naturally vegan as written!

What if I don’t have vinegar?
Use lemon juice or another acid like buttermilk substitute.

Can kids help make this?
Totally! It’s a one-bowl recipe with no hot steps—super kid-friendly.

🏁 Conclusion
This Crazy Cake proves that simplicity is often the secret to perfection. No eggs, no milk, no butter—yet every bite is rich, moist, and absolutely satisfying. Whether you’re out of ingredients, baking for a vegan friend, or just craving a fuss-free treat, this cake has your back. 🎂🖤

Try it once, and you’ll keep it in your recipe rotation for life!