Moist Crazy Cake
A quick, easy, and egg-free chocolate cake that is moist, tender, and perfect for cozy moments or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon white vinegar
- 5 tablespoons (75 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (240 ml) cold water
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch (20×20 cm) baking pan lightly with oil or butter, then dust with a little flour, or line with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until fully combined.
- Make three wells in the dry mix; pour vinegar into one, vegetable oil into the second, and vanilla extract into the third. Pour cold water over everything.
- Mix everything together with a whisk or fork just until smooth, being careful not to over-mix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool on a wire rack for at least 15 minutes before slicing.
Notes
Do not skip the vinegar as it reacts with baking soda to help the cake rise and stay moist. Mix batter just until smooth to avoid toughness. Tent with foil if browning too quickly. Cool completely before frosting or glazing.
Nutrition
- Serving Size: 1 slice (1/9 of cake
- Calories: 220
- Sugar: 20
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Keywords: crazy cake, egg-free cake, dairy-free cake, chocolate cake, easy cake recipe, moist chocolate cake, vegan chocolate cake