Makes: About 8 servings
Time: 45 minutes
This cake has no eggs, milk, or butter; the crazy part is that it still tastes so good and is so easy to make. Developed during the Depression due to a shortage of dairy products, the cake is now a godsend for vegans and anyone who loves a good shortcut. It can be topped with anything you’d like (pages 556-588), can easily be doubled, works just as well as an 8- or 9-inch round layer cake as it does as a square or sheet cake, and is also a perfect option for whipping up a batch of cupcakes. You can mix the batter directly in the baking pan if you want, but it’s easier in a bowl.
1. Heat the oven to 350°F. Whisk together the flour, cocoa powder, sugar, baking soda, and salt in a large bowl.
2. Make 3 small wells in the flour mixture; pour the oil into the first, vinegar into the second, and vanilla into the third. Pour 1½ cups cold water over everything and whisk to combine. Pour into an ungreased 8-inch square pan.
3. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let the cake cool before frosting it in the pan. Store at room temperature wrapped in plastic wrap for up to 3 days.
COFFEE CRAZY CAKE Coffee intensifies the cocoa flavor: Substitute brewed coffee for the water; let cool before pouring it over the cake. Top with Espresso Buttercream.
WHITE CHOCOLATE–ALMOND CRAZY CAKE Indulge a little with this humble cake: Stir ½ cup chopped white chocolate and ½ cup chopped almonds into the batter before baking.
CINNAMON-SPICE CRAZY CAKE Crazy cakes aren’t limited to chocolate: Omit the cocoa powder and increase the flour to 2¼ cups. Whisk 2 teaspoons cinnamon, 1 teaspoon ginger, and ½ teaspoon nutmeg into the flour mixture.
COCONUT CRAZY CAKE Coconut adds texture and nuttiness: Stir ½ cup shredded unsweetened coconut into the batter before baking. Top with Coconut Seven-Minute Frosting.
VANILLA CRAZY CAKE Omit the cocoa powder and increase the flour to 2¼ cups. Increase the vanilla to 1 tablespoon. Frost with Vanilla Buttercream.
BAILEY’S CRAZY CAKE A treat for grown-ups: Substitute 3 tablespoons Bailey’s Irish Cream for the vanilla extract.