Chocolate Crazy cake no eggs, dairy or bowl

The Chocolate crazy cake is an easy chocolate cake made without eggs, milk, butter or bowl! It’s the easiest vegan chocolate cake with a moist texture and a sweet chocolate ganache.

chocolate depression cake

What’s a crazy cake?

Crazy cakes or wacky cakes are easy cake recipes that make use of only basic pantry ingredients. Also known as depression cake recipes, this was first created during World War II when eggs and milk where scarce. Nowadays, crazy cakes are popular on the vegan diet and busy days to fix a quick cake craving with very simple ingredients and minimal dishwashing!

Easy vegan chocolate cake

How to make chocolate crazy cakes?

A chocolate crazy cake is a no-fuss chocolate cake that uses only simple pantry ingredients. I will explain below the ingredients you need and how you can substitute them to make a healthier chocolate crazy cake.

how to make crazy cake ?

In fact, there are plenty of options to make this simple recipe gluten-free, sugar-free or even oil-free!

  • Flour – the original crazy cake recipe uses white flour. I personally recommend unbleached white flour or spelt flour, simply because they are more nourishing. Also, the recipe works very well with all purpose gluten-free flour too. Other healthier flour options are spelt flour or oat flour. However, if you are using oat flour then the texture will be less moist and you will have to use sugar to keep the texture right. Xylitol or erythritol won’t work with oat flour.
  • Sugar – white sugar will work very well but I recommend unrefined cane sugar or a sugar-free crystal sweetener like erythritol or xylitol to make the cake sugar-free.
  • Unsweetened cocoa powder – sweetened cocoa powder will work but the cake will be overly sweet so it’s not recommended
  • Baking soda – or double the amount if you want to use baking powder
  • Oil – melted coconut oil or avocado oil are my suggestions but any light-flavored oil work here. For an oil-free option, replace oil by same amount of apple sauce.
  • Water
  • Vinegar – apple cider vinegar is my healthy choice but any vinegar or lemon juice would work too.

Chocolate wacky cake

No-fuss easy vegan chocolate cake from scratch – no bowl needed!

There’s always a day when you crave a delicious moist chocolate cake but you don’t feel like spending hours washing the dishes or baking. So this chocolate crazy cake is very handy for those days. It’s a no-bowl recipe since you can simply mix all the ingredients directly into the baking dish!

There are two baking dish option for this recipe, depending on what you want, serving the cake in the pan or unmolding the cake and serving it on a serving plate.

  • Ceramic/glass baking pan – this is the best option if you want to serve the cake directly from the pan.
  • Regular cake pan – in this case, I like to lay a piece of parchment paper at the bottom of the pan. To prevent the piece of paper from moving, I grease it with oil on both side. This way, it perfectly adheres to the pan and the batter doesn’t leak under the paper when you beat the batter into the pan. This pan is great if you want to unmold the cake and serve it on a cake stand or plate.

chocolate crazy cake

Can I make the cake recipe gluten-free or oil-free?

Yes, you can replace the flour with all-purpose gluten-free flour to make an easy vegan gluten-free chocolate cake. Also, applesauce is a great oil-free option in this recipe. The cake texture will be different but the flavor will still be delicious.

crazy cake

More vegan baking recipes

You may also want to try these easy vegan recipes:

vegan chocolate cake

Don’t forget to share a picture of your lovely cake on Instagram! I love to see your creations.

Your friend, Carine

Crazy chocolate cake

An easy vegan chocolate cake with no bowl needed!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: crazy chocolate cake, dairy free chocolate cake, easy vegan recipes, egg free chocolate cake, oil free chocolate cake, vegan baking recipes, vegan cakes, vegan chocolate cake, vegan dessert recipe, vegan recipes
Servings: 12 squares
Calories: 225kcal
Author: Carine
4.81 from 26 votes


  • 1 1/2 cup All purpose white flour - see note for healthier/gluten free options
  • 3/4 cup Sugar - see note for sugar free/unrefined options
  • 1/3 cup Unsweetened cocoa powder
  • 1 teaspoon Apple cider vinegar - or white vinegar or lemon juice
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/3 cup Coconut oil - melted, or any light vegetable oil
  • 1 cup Water - at room temperature

Dairy-free chocolate ganache

  • 3.5 oz Dark chocolate chips - or dark chocolate pieces (70-85% cocoa)
  • 1/3 cup Coconut milk


  • Preheat oven to 180°C (350°F). Lightly grease a 9 inches x 9 inches square cake pan with oil. Glass or ceramic pan work the best.
  • Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt and baking soda. Whisk to combine.
  • Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.
  • Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don't use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all purpose flour.
  • Bake for 25-30 minutes or until a pick inserted in the center of the cake come out clean.
  • Cool down to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold. Otherwise unmold after 10 minutes and cool down on a rack.
  • Meanwhile prepare the chocolate ganache

Chocolate ganache

  • Combine the melted chocolate with coconut cream
  • Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate ithe ganache is smooth and shiny.
  • Spread all over the cake before serving


Flour options: you can replace white flour by same amount of spelt flour or all-purpose gluten-free flour or oat flour. Oat flour make the cake very dense and doesn't work in combination of sugar-free sweetener, the texture will be fragile if so. 
Sugar options: coconut sugar, unrefined cane sugar or sugar-free option: replace sugar by erythritol or xylitol. Nutrition will be Calories: 176 kcal, Carbs: 17.8g, Sugar: 3.1g, Protein: 2.7 g Fiber: 1.8 g, Net carbs: 16g


Serving: 1square with glazing | Calories: 225kcal | Carbohydrates: 30.2g | Protein: 2.6g | Fat: 11g | Fiber: 1.8g | Sugar: 15.6g
Chocolate crazy cake

Chocolate crazy cake

Easy chocolate cake

Reader Interactions


  1. Ashley

    5 stars
    These were extremely easy to make and very tasty. I opted for the oil free version using applesauce and it came out devine. The chocolate ganache is to die for!!!! I will probably put chocolate chips in the cake next time for a little extra burst of chocolate but it was great!!

  2. Tia

    5 stars
    These were so easy and quick to make and they taste delicious! Great warmed up amd served with vegan ice cream too YUM!

      • Jenni

        You said this cake can be made with oat flour, but sugar would have to be used. Can you please advise what kind if sugar and how much please. Thank you.

        • Carine

          Hi! Regular crystal sugar will work or coconut sugar, use the amount required by the recipe. I meant that you can’t use oat flour and erythritol or the cake will be fragile. Enjoy ! XOXO Carine

    • Carine

      Definitely ! Freeze in individual slices, store in a airtight box or silicon bag. Defrost on the counter the day before eating. Enjoy the recipe, XOXO Carine

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