Chocolate Crazy Cake Recipe

This is a quick and easy recipe that requires no eggs, nor the use of your electric mixer.  It is very moist and absolutely delicious. Our vegan friends love this cake, and so do we!

This cake is delicious served warm from the oven with nothing on top, and it’s great when cooled and frosted.  Our favorite way of serving this is to lightly dust the top with sifted powdered sugar.



Chocolate Crazy Cake

3 cups flour
1/3 cup cocoa
2 teaspoons baking soda
2 cups sugar
2 teaspoons vanilla
2 cups cold water
1 teaspoon salt
2 Tablespoons vinegar
¾ cup vegetable oil

Mix the dry ingredients together well. Add the liquid ingredients all at once. Stir, but DO NOT BEAT!! A few small lumps are okay.

Pour the batter into an ungreased 9 x 13 pan and bake at 350° for 35-40 minutes, or until cake springs back when touched lightly in center.

The cake can also be made in two round cake pans and layered.  The cake in the picture was made for our Mother’s Day celebration yesterday in two round cake pans.  Dani sprinkled a bit of powdered sugar between the layers, and then used a stencil and powdered sugar to decorate the top.

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4 comments to Chocolate Crazy Cake Recipe

  • MMmm…it looks delicious and so pretty too!!! I love the rose stencil!

  • What a beautiful and delicious cake. My husband is lactose intolerant so I’m always looking for a good dairy free recipe.

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  • Hi, Cheryl-

    I just wanted to let you know that I made this cake last night and my family loved it!  I had another recipe for an eggless cake but it was much more complicated than this one.  My family and I thank you for posting this recipe!  Blessings!


  • Terri – Isn’t it fast and easy??  I’m glad your family enjoyed it!  Thanks for letting me know!