To start, I have to say that for such a simple cake, it really has many names. When I saw the names for this recipe for the first time, two thoughts came into my head.
The first was, because the original names of this cake were “Wacky Cake”, and “Crazy Cake”, “What kind of names are those for a cake?!”
And since another one of its name was “Depression Cake”, I also thought that necessity really is the mother of all inventions.
This cake contains NO EGGS, NO BUTTER and NO MILK. This is the ultimate vegan and dairy-free, almost everything-free cake.
This also means that no one has any reason not to bake a cake today. Apart from containing the most basic ingredients, this cake is also super easy to make.
It takes all of TWO STEPS. I kid you not. Let me show you how.
In a large bowl, add the sifted dry ingredients – flour, cocoa powder, caster sugar, baking soda and salt. Using a spatula, mix to combine.
Add the wet ingredients – white vinegar, vanilla extract, vegetable oil and water.
Mix with the spatula until combined.
Pour the batter into a greased 8×8-inch baking tray. Smooth the top with the spatula.
Bake at 170°C for 25-30 minutes, or until an inserted skewer emerges cleanly. Do not over bake or you will end up with a dry cake!
Cool the cake before adding any frosting. If you don’t want to add any frosting, that’s okay too!
I added a simple Dark Chocolate Frosting because the LAM likes his cakes with a bit of frosting. You can add any flavor frosting – peanut butter, vanilla, chocolate mint… just let your imagination and taste buds guide you!
In a heavy-bottom saucepan (or you can do this in the microwave) over low heat, stir together butter, chocolate, evaporated milk and vanilla extract.
Once the chocolate and butter have melted, whisk in the icing sugar until the mixture is smooth.
Spread the frosting on the cake while it is warm.
As the frosting cools, it will harden a little.
Cut the cake and serve, warm or at room temperature, with a nice cup of coffee.
For a cake that is so basic, this cake is moist and tender.
Make this, eat it and trust me, you will be hooked just like I am!
ON-GOING WORKSHOPS
Date: Saturday 21 January 2017 (2 PLACES LEFT)
Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop
Time: 2.30pm – 5.30pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Friday 10 February 2017
Workshop: Hands-on Bread Loaves and Buns Workshop
Time: 9.00am – 12.00pm
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Date: Saturday 9 February 2017
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
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Date: Saturday 18 February 2017
Workshop: Hands-on Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 11 February 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Thursday 16 February 2017
Time: 9.00am – 12.00pm
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
- 1 1/2 cups (187.5g) plain flour, sifted
- 3 tablespoons (22g) cocoa (unsweetened) - I used Valrhona
- 1 cup (200g) caster sugar
- 1 teaspoon baking soda, sifted
- 1/2 teaspoon salt
- 1 teaspoon (5ml) white vinegar
- 1 teaspoon (5ml) pure vanilla extract
- 5 tablespoons (75ml) vegetable oil - I used canola oil
- 1 cup (240ml) water
- 1 cup (180g) semisweet or bittersweet chocolate chips - I used Ghirardelli
- 1/4 cup (60ml) canned evaporated milk, or almond milk
- 2 tablespoons (28g) butter, or coconut, canola or vegetable oil
- 1/2 teaspoon (2.5ml) vanilla extract
- 1 cup (125g) icing sugar
- In a large bowl, add the dry ingredients – flour, cocoa powder, caster sugar, baking soda and salt. Using a spatula, mix to combine.
- Add the wet ingredients – white vinegar, vanilla extract, vegetable oil and water.
- Mix with the spatula until combined.
- Pour the batter into a greased 8×8-inch baking tray. Smooth the top with the spatula.
- Bake at 170°C for 25-35 minutes, or until an inserted skewer emerges cleanly. Do not over bake!
- Cool the cake before adding any frosting.
- In a heavy-bottom saucepan (or you can do this in the microwave) over low heat, stir together butter, chocolate, evaporated milk and vanilla extract.
- Once the chocolate and butter have melted, whisk in the icing sugar until the mixture is smooth.
- Spread the frosting on the cake while it is warm.
- As the frosting cools, it will harden a little.
- Cut the cake and serve, warm or at room temperature.
- Left over cake can be stored in an air-tight container at room temperature in a cool, dry place for up to 3 days or in the fridge for up to 5 days. It can also be kept frozen for up to 3 months.
What??? No eggs, no butter, no milk????? No wonder lah it’s called crazy 😀 😀 😀 Well, I have to eat it to believe it which means that I have to bake it!
Yr recipe was a life saver! I was really hungry but on a no dairy,No egg diet due to my breastfeeding my little one. Saw this recipe and whipped it out in minutes and here I am eating the delicious cake while typing this! Love your blog!
My batter mixture looks runny compared to your photo. Baking the cake now . crossing my fingers it will turn out lovely like yours.
What can be used as substitute for evaporated milk?
Honestly, I have no idea! LOL! Maybe try Google?
I baked this cake, and honestly, it’s very soft, and delicious! However, I feel that the icing sugar can be reduced for those who doesn’t want it to be too sweet!! Thank you, Diane!
You are welcome Marie! 🙂
Hi hi… May I ask what type of white vinegar we need to buy? Any particular brand? Thanks
Hi Wendy, just to share with you..I used White Wine Vinegar…I don’t think brand is an issue because my cake seems to turn out well!
Hi Wendy like what Marie has shared (thank you!) any brand of white vinegar, or even apple cider vinegar will work.
the batter in my cake is very runny too. I measured out the ingredients by weight. I noticed that the weight of the flour in your recipe seems light. do you mind checking on that again
HI Geri the quantities are correct – I am not sure what went wrong with your cake..
My mom used to make this all the time. She would sift all dry ingredients in pan,make three divets in the flour mixture pour oil in one, vinager in one vanilla in the last one and then pour water over everything and mix with a fork.Turned out perfect every time.
Hi Christine it is so nice to see a recipe that has been tested and proven to work every time! Thank you so much for sharing!
hi Diane,
thank u for sharing! do u think I could use white rice vinegar?
Hi Yiing I have not tried rice wine vinegar. My guess is that it should work though. The only way to know for sure is to try it, so if you do, let me know if it works!
Hi Diana,
Would it be possible to bake this cake, cover the whole cake with chocolate ganache and store it in the fridge and use it as a birthday cake for the next day? Will the texture of the cake become hard?
Please advise
Thank you
Pat
Hi Pat,
The ganache keeps very well and taste even better the next day! But I am not sure how it will be like in our humid weather if it is left outdoor, something to take note of?
Hi Diana,
Two nights ago, I was craving for chocolate cake and chanced upon this recipe. It sounded easy and I went right into it. I have to say it is a keeper! so simple, delicious and ‘taste expensive’ with so few ingredients! Thank you for the wonderful recipe! My teenager son actually asked if I could make another cake for him to bring to school :)!
I adjusted the frosting recipe a little by mixing semi-sweet chocolate (1/3) and dark bitter chocolate (1/3) Ghirardelli brand and reduce the icing sugar. The result is great! Will be making another soon!
Hi,
I bake this Crazy Chocolate Cake with Dark Chocolate Frosting on 1st day of CNY, it taste superb,
Thank you very much for your recipe
Regards.
You are welcome 🙂
Hi there. Can I bake this using palm size aluminium foil tray? I intend to bake 2 of palm size aluminium foil tray.