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Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls)

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This Chocolate Crazy Cake—also known as Wacky Cake or Depression Cake—is an easy, budget-friendly, eggless and dairy-free chocolate cake that mixes right in the pan. Perfect for those with allergies or anyone low on ingredients, it bakes up moist, rich, and satisfying without needing eggs, milk, butter, or even mixing bowls.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour

3 tablespoons unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

½ teaspoon salt

Wet Ingredients:

1 teaspoon white vinegar

1 teaspoon vanilla extract

5 tablespoons vegetable oil (like canola or sunflower oil)

1 cup water

Optional Toppings:

Powdered sugar, for dusting

Your favorite frosting (vegan or traditional)

Fresh fruit, chocolate chips, or vegan whipped cream (optional)

Instructions

  • Preheat oven to 350°F (175°C).

  • Grease an 8-inch square baking pan using non-stick spray or light oil.

  • Add dry ingredients directly into the baking pan:

    • 1 ½ cups flour

    • 3 tablespoons cocoa powder

    • 1 cup sugar

    • 1 teaspoon baking soda

    • ½ teaspoon salt

  • Mix dry ingredients together right in the pan using a fork or small whisk.

  • Create 3 small wells or depressions in the dry mixture:

    • Two small and one large.

  • Add the wet ingredients into the wells:

    • Pour 1 teaspoon white vinegar into one small well.

    • Pour 1 teaspoon vanilla extract into the second small well.

    • Pour 5 tablespoons vegetable oil into the large well.

  • Pour 1 cup water over everything in the pan.

  • Mix well directly in the pan until smooth and lump-free. Be sure to get into the corners of the pan.

  • Bake on the middle rack for 35 minutes or until a toothpick inserted in the center comes out clean.

  • Remove from oven and allow to cool completely in the pan before frosting or serving.

Notes

  • ✅ This cake is vegan, egg-free, dairy-free, and nut-free (depending on toppings).

  • 📦 Store at room temperature for 3 days (unfrosted), or in the fridge for 5 days (frosted).

  • ❄️ Freeze individual slices for up to 3 months; thaw at room temperature before serving.

  • 🔄 To make cupcakes: divide batter into muffin tins and bake for 20–25 minutes.

  • ☕ For deeper flavor, swap water with strong brewed coffee.

Find it online: https://claradelish.com/chocolate-crazy-cake-no-eggs-milk-butter-or-bowls/