Chocolate Crazy Cake
A delightful and simple egg-free and milk-free chocolate cake that's moist, delicious, and quick to make.
Ingredients
Dry ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1/3 cup vegetable oil Essential for moisture
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mix until well combined.
- Make three wells in the dry ingredients. In one well, pour in the vegetable oil; in the second well, add the vinegar; and in the third well, add the vanilla extract.
- Pour the water over the entire mixture and stir until just combined.
- Pour the batter into the prepared baking pan.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
You can serve the cake plain, with powdered sugar, vanilla ice cream, whipped cream, or fresh berries. Store in an airtight container at room temperature for 3-4 days or refrigerate for up to a week. Freeze for up to three months. Customize by adding nuts or chocolate chips.