This easy crazy cake recipe is made without eggs, milk, or butter. The result is a rich, fudgy, and moist chocolate cake with a tender crumb.
Ingredients
1 ½cupsall-purpose flour
1cupgranulated sugar
3Tablespoonsunsweetened cocoa powder
1teaspoonbaking soda
½teaspoonsalt
5Tablespoonsvegetable oil
1Tablespoonwhite vinegar
1teaspoonvanilla extract
1cupcold water
Instructions
Preheat oven to 350 F.
Add flour, sugar, cocoa powder, baking soda, and salt to an ungreased 8-inch round or square baking pan. Whisk to combine.
Make 3 wells in the mixture. One larger hole and 2 smaller (see image). Pour oil, vinegar, and vanilla into the wells.
Pour water over all of the ingredients. Mix well with a fork, making sure to get all the dry mix that gets stuck in the corners.
Before baking, give the pan a couple of taps on the counter to help release any bubbles. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean.
Serve plain, topped with powdered sugar, or topped with your favorite frosting. If frosting, allow the cake to cool to room temperate first.
Notes
You could also combine the ingredients in a mixing bowl and then pour into the 9 inch pan.To store, cover the cake with plastic wrap or place it in an airtight container. Unfrosted cake can be stored at room temperature for up to 3 days. If frosted, store covered in the refrigerator for up to 3 days. The unfrosted cake also freezes well.You can double the crazy chocolate cake recipe using a 9 x 13 pan and upping the baking time to about 35 minutes.