CRAZY CHOCOLATE CAKE WITHOUT EGGS, MILK, BUTTER, OR BOWLS

A Depression Era Cake

You’ll be surprised how moist and chocolatey this cake is without eggs, milk, or butter! This recipe, perfect for those with egg or dairy allergies, originated during the Great Depression when these ingredients were scarce. People back then were resourceful, using creativity and baking science to make a delicious cake without traditional ingredients. You don’t even need a bowl or mixer!

Tips for Making Crazy Cake

If you prefer, mix the ingredients in a bowl and then pour the batter into a greased 8-inch square baking dish.
Crazy Cake can be made with gluten-free mixes. Many have successfully made this cake gluten-free.
This recipe can also be adapted into cupcakes.
For more cake flavors and mug cake versions, check out the full list [here]!

Frosting Options

For an easy chocolate frosting, use the recipe from The Yum Life.
For a dairy-free frosting, try the 2-ingredient chocolate fudge recipe from Oh She Glows.

a slice of chocolate crazy cake shown on a white plate with some text across the photo that says "Crazy Cake No Eggs, Milk or Butter."

Frequently Asked Questions

Why is it called Crazy Cake? It’s called Crazy Cake (or Wacky Cake) because it doesn’t require eggs, milk, or butter—an unusual method for making cake!

Why add vinegar to the cake? Vinegar reacts with baking soda, causing the cake to rise. You won’t taste the vinegar in the finished cake.

Can I double this recipe? Yes, just use a 9×13 baking pan.

How can this cake be moist? The oil keeps it moist, and the vinegar-baking soda reaction makes it fluffy.

Can I use a sugar substitute? Yes, readers have made this with monk fruit sweetener successfully. Other substitutes might work, but I haven’t tested them.

Ingredients Needed

1 ½ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract
5 tablespoons vegetable oil
1 cup water
Optional: frosting ingredients (see recipe card)

CHOCOLATE CRAZY CAKE - No Eggs, Milk Butter, Bowls or Mixers! Sweet Little Bluebird

Recipe Card

Chocolate Crazy Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 9

Ingredients:

1 ½ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract
5 tablespoons vegetable oil
1 cup water

Optional Frosting:

1 cup semisweet chocolate chips
¼ cup evaporated milk
2 tablespoons salted butter (cut into chunks)
½ teaspoon vanilla extract
1 cup powdered sugar

This is a photo of a piece of Chocolate Crazy Cake with Chocolate Frosting.

Instructions:

Preheat oven to 350°F. Spray an 8-inch square pan with nonstick cooking spray.
Mix the first five dry ingredients in the prepared pan.
Make three depressions in the dry mix: two small and one larger.
Pour vinegar into one small depression, vanilla extract into the other, and vegetable oil into the larger one.
Pour water over all. Mix well until smooth.
Bake on the middle rack for 35 minutes. Check with a toothpick to ensure it comes out clean.
Cool completely before frosting (if using).

Frosting Instructions:

In a microwave-safe bowl, combine chocolate chips, evaporated milk, butter, and vanilla extract.
Microwave on full power for 30 seconds. If not melted, microwave for an additional 15 seconds and stir. Repeat until fully melted.
Stir in powdered sugar and mix until smooth.
Frost the cooled cake.

Enjoy your Crazy Cake, and feel free to experiment with different flavors and frostings!