Chocolate Crazy Cake(Do Not Grease Or Flour Pan!)
A rich, moist chocolate cake made without greasing or flouring the pan, featuring classic cocoa flavor and a simple, one-bowl preparation perfect for quick desserts.
Ingredients
Instructions
- Mix the flour, sugar, soda, salt, and cocoa in an 11 x 13-inch pan.
- Pour in the salad oil, vinegar, and vanilla into the dry ingredients.
- Add water and stir with a fork until well combined.
- Bake at 350°F for 35 minutes.
- Do not remove from the pan.
Tips & Substitutions
For a lighter texture, sift the dry ingredients before mixing. You can substitute vegetable oil for salad oil if needed, or use applesauce for a lower-fat option. If you're out of vinegar, lemon juice works well as a substitute. Remember not to grease or flour the pan, as this cake is designed to bake directly in it for a moist finish.
Serving Suggestions
This Chocolate Crazy Cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Serve with a side of fresh berries or a Mixed Fruit Bowl for a refreshing contrast. It also makes a great addition to potlucks or casual gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. When reheating, warm individual slices in the microwave for about 10-15 seconds to maintain its moist texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Crazy Cake(Do Not Grease Or Flour Pan!) contains roughly 356 calories, with 5g protein, 74g carbohydrates, and 2g fat. It is an excellent source of vitamin C (49% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1881mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may alter the texture slightly, making it denser. If you want a lighter cake, consider using half whole wheat and half all-purpose flour to balance the flavors and texture.
What if I don't have any cocoa powder?
If you don't have cocoa powder, you can substitute it with carob powder for a different flavor profile. Alternatively, you can omit the cocoa powder entirely to make a vanilla version of this cake, adjusting the sugar to taste.
Is this cake suitable for vegans?
Yes, this Chocolate Crazy Cake is inherently vegan since it doesn't contain any animal products. Just ensure that your ingredients, especially the salad oil and vinegar, are vegan-friendly. It's a great option for vegan gatherings or desserts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).