This post may contain affiliate links. Please read our disclosure policy.
I was looking for a delicious, rich, moist chocolate cake recipe and decided to combine the AllRecipes.com Crazy Cake and Sweet Little Bluebird’s Chocolate Crazy Cake. For the icing I used the Best Chocolate Frosting recipe on AlllRecipes.com.
What makes this cake crazy? (Other than this crazy cook baking it for her crazy family?) It has no eggs, no butter, no milk, not even a bowl! Who ever heard of a cake without eggs or a bowl?
Who came up with this recipe? I read that it was developed during the Great Depression (which explains its other name of Depression Cake) because eggs, milk, and butter would have been in very short supply.
To verify this little trivia tidbit, I checked with my 85-year-old Mother-in-Law who grew up in the middle of Oklahoma during the depression. When she was a child, their resources were so tight that her Mother did not allow her to help bake because she was afraid some ingredients might be wasted and they could not afford to waste a single thing. They had to be extremely frugal with their resources to survive. We read about the Great Depression in history books. She lived it! So yes, she confirmed that eggs, milk, and butter would have been very limited; and her Mother had baked a cake similar to this.
Back then, baking a cake in this manner was out of necessity. Today it is called crazy! However, it is not crazy for those allergic to eggs or milk or to Vegans, who have also claimed this type of cake as their own. For all those who could not have regular cake before, let them eat cake….this crazy chocolate cake, that is.
Since I added walnuts to the cake, I thought it would be fun to change the name to Nutty, Wacky, Crazy Cake. So for all you wacky, crazy people in this world, this cake is for you! Yes. I’m talking to you!
If you want to turn wacky cake into out of this world cupcakes, try these Kahlua Cupcakes with Alcohol Pipettes. (Note: this recipe contains foul language, if offended by that, don’t click click through to the recipe.)
Recipe
Ingredients
- 1-1/2 Cups all-purpose flour
- 1/4 cup unsweetened dark cocoa
- 1 cup white sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup vegetable oil
- 1 Cup water
- 1/4 cup walnuts
Instructions
- Preheat oven to 350.
- Mix the first 5 ingredients (the dry ingredients) into a baking pan sprayed with cooking spray.
- With a spoon, make three depressions in dry ingredients.
- Pour vinegar in one depression, vanilla in the other, and the vegetable oil in the third.
- Pour water over all. Mix well until smooth.
- Stir in the walnuts until evenly distributed.
- Bake at 350 degrees for about 35 to 40 minutes.
- Let cool. Sprinkle with powdered sugar or top with your favorite frosting.
Want more? Try these excellent recipes:
For more healthier dessert options, try some mini desserts such as these Baby Cakes from Margaret’s Morsels.
Lois Christensen says
This looks so good! Thank you for sharing with Foodie Friends Friday! Please come back next week!
Occasional Cooker says
Thank you Lois. I definitely plan to return next Friday.
Georgia @ The Comfort of Cooking says
It would definitely be nutty and wacky how much of this cake I would eat! It looks incredible!
Occasional Cooker says
Yes. My husband and I ate the whole the whole thing. That may explain a lot. 🙂
Dawn says
No eggs, butter or milk??? I LOVE your ability to mix and create new recipes…looking forward to trying this 🙂
Stopping by from the social Sunday, Dawn @ http://www.ithinkwecouldbefriends.com
Occasional Cooker says
Thanks Dawn! Give it a try. It is so good. There is none left. My hubby and I ate the whole thing.
Cheryl says
I swung by from Cast Party Wednesday because your cake looks so lucious! And some fun tidbits you shared as well! Thanks so much for sharing! HUGS
Shelby says
Ok, I’m going to have to try this one out! I am craving chocolate cake lately and of course, have none anywhere near me. lol
Michele says
You can’t go wrong with chocolate. Thanks for stopping by.
Jen says
I’ve made a version of this cake called Busy Day Cake. Since I like my chocolate cake super chocolatey, I replace 1/4 of the flour with cocoa powder, which is in addition to the coca powder the recipe calls for. Comes out so rich! I also frost it with a peanut butter buttercream frosting which makes it like a peanut butter cup. So good!