I first made this Chocolate Crazy Cake on a rainy Sunday when I had a serious chocolate craving and exactly zero eggs in the fridge. No milk. No butter. No problem. What came out of the oven was pure magic: a rich, moist, chocolate cake that’s somehow deeply satisfying and ridiculously simple.

This is one of those “Depression Era” recipes (also called Wacky Cake or War Cake), born out of a time when people made do with what they had. It’s dairy-free, egg-free, and wildly pantry-friendly—yet you’d never know it by the taste. Think: old-school, no-fuss cake with big flavor that doesn’t ask you to soften a single stick of butter.

It’s my go-to dessert when I need something easy, cheap, and guaranteed to make people ask for seconds.

A close-up of a moist chocolate crazy cake showing its tender crumb.

Table of Contents

Tips for the Best Chocolate Crazy Cake

Use brewed coffee instead of the water for extra depth of flavor. Coffee brings out the richness of chocolate.
Swap out vegetable oil for melted coconut oil for a subtle twist.
Want to double the recipe? You totally can—just use two pans.
Don’t skip the cooling step before frosting unless you want a melty mess.
Store leftovers in the fridge for up to 5 days—or freeze slices for future sweet-tooth emergencies.
If chocolate frosting is just too much chocolate (this time!), try our cinnamon buttercream frosting or lightly sweet cream cheese frosting. (They both have dairy in them, though, just so you know.)

Tools & Equipment

9×13-inch baking dish
Nonstick Baking Spray
Large mixing bowl
Whisk (to combine dry ingredients)
Wooden spoon or rubber spatula (to mix wet and dry together)
Measuring cups and spoons

Steps to make Chocolate Crazy Cake

Step 1: Gather everything you’ll need to make this and preheat your oven to 350F.

Step 2: Measure and whisk together the 5 dry ingredients in a large bowl:

1 cup granulated sugar
1 ½ cup all-purpose flour (or cup-for-cup gluten free flour like Mightylicious)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Step 3: Create one large and two small divots or wells in the dry mixture. (It’s a quirky trick, but it works!) Then add:

1 teaspoon white vinegar to one small well
1 teaspoon vanilla to the other small well
⅓ cup vegetable oil to the big well.

Step 4: Pour 1 cup of water over all of the dry ingredients and wells you just made.

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Step 5: Mix together with a sturdy spoon or rubber spatula just until combined.

Step 6: Spoon batter into the prepared 9×13 baking dish.

Step 7: Check for doneness at the 25-minute mark, since you don’t want to overbake. Once a toothpick comes out clean, it’s ready to come out of the oven.

Step 8: Like with most cakes, don’t frost until it’s completely cool. I have done all manner of gymnastics to cool my cakes faster. The best way I know how is to elevate it on a stable wire trivet or heavy-duty cookie rack and turn a fan on it.

Step 9: Frost liberally with your icing of choice and don’t share with anyone. Mine! All mine!