This dessert is indeed a chocolate crazy cake that is perfectly moist and delicious. Make this with no eggs, milk, butter, or bowls. Not crazy, but simply amazing! If you have a dairy or egg allergy, this cake would be your best buddy.
This cake recipe is super easy to whip up. I love this cake, and this has been one of my top favourites and go-to. Growing up, I have to deal with a dairy allergy. I love sweets, particularly cakes, but I need to be very careful. My mom is great at coming up with amazing recipes. She made sure that I get the best so she introduced me to this chocolate crazy cake. A real chocolate cake. Thus, this recipe was born! This is darn good and guaranteed to satisfy my sweet tooth always.
5 tablespoons vegetable oil
3 tablespoons cocoa (unsweetened)
1 teaspoon baking soda
1 c. sugar (All-purpose sugar – Granulated Pure Cane Sugar)
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 c. water
1 1/2 c. flour (all-purpose)
HOW TO MAKE CHOCOLATE CRAZY CAKE (NO EGGS, MILK, BUTTER, OR BOWLS)
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a greased 8-inch square baking pan, combine the dry ingredients (flour, cocoa, sugar, baking soda, and salt). Then, create two small and one larger hollow in the dry ingredients. In the first depression, pour the vinegar, then the vanilla in the other, and the vegetable oil in the last depression. Overall, pour the water and mix well until smooth.
Step 3: Place on the middle rack of the preheated oven and bake for about 35 minutes. Once the toothpick inserted in the centre comes out clean, the cake is done.
Step 4: Allow the cake to cool before topping it with your favourite frosting.
The baking time varies so make sure to check the cake from time to time.