The Chocolate Crazy Cake is a truly amazing recipe: a cake without eggs, milk, and butter that is prepared in just a few minutes with simple ingredients. Its peculiarity is that it is made directly in the pan, without bowls and without dirtying anything, making it one of the easiest and fastest chocolate cakes to prepare. The result is a soft, moist, and unbelievably chocolaty cake, perfect for breakfast or a snack. Thanks to its soft texture and intense flavor, this vegan chocolate cake always wins everyone over, even those who can’t imagine it’s made without animal-derived ingredients. In a few minutes, you’ll have a batter ready to bake and an easy and irresistible chocolate cake that will become a great classic of yours. If you love chocolate desserts, try the cocoa pound cake, the chocolate cake, or the dark chocolate cream.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chocolate Crazy Cake
- 1 3/4 cups all-purpose flour
- 1 cup water
- 3 tbsp unsweetened cocoa powder
- 1/4 cup extra virgin olive oil
- 3/4 cup sugar
- Half packet baking powder for desserts
- 1 pinch salt
- 1 tsp vanilla extract
- 3.5 oz dark chocolate
Steps for Preparing Chocolate Crazy Cake
Brush a 8×10 inch baking pan with a little oil and pour the water directly into it. Coarsely chop the dark chocolate or use chocolate chips for an even quicker version. This is the first step to achieving a perfect Chocolate Crazy Cake.
Add flour, cocoa, baking powder, oil, sugar, vanilla, and a pinch of salt. Stir with a whisk until you get a smooth batter without lumps. The peculiarity of the cake without eggs, milk, and butter is precisely this: it is prepared directly in the pan, without bowls and without dirtying anything. This version is simpler and more immediate than the original American recipe, ideal if you want an easy and quick chocolate cake.
Distribute the chopped chocolate on the surface and bake at 350°F for 30–35 minutes. Once cooked, let it cool, detach the edges, and turn the cake onto a plate. Your Chocolate Crazy Cake will be soft, moist, and super chocolaty, perfect for any time of the day.
Storage and Variations
The recipe is already vegan, perfect for those avoiding animal ingredients.
For a more indulgent version, add dark chocolate chips or chopped hazelnuts.
Recommended flavors: vanilla, orange, or cinnamon, which enhance the taste of cocoa.
It stays soft for 2–3 days under a cake dome.
Is it really a cake without eggs, milk, and butter? Yes, the Chocolate Crazy Cake is completely free of animal ingredients.
Can I use seed oil instead of extra virgin? Yes, you will get a more neutral taste in your chocolate cake.
Does it remain soft even the next day? Yes, it stays soft and moist for 2–3 days.
Can I make it white without cocoa? Yes, just remove the cocoa and add an extra tablespoon of flour.
