Made without butter, eggs, or even milk, this incredibly tender vegan chocolate crazy cake is a Depression era invention, when premium ingredients were scarce. Make a single bundt cake, or two rounds, and frost or glaze!
1 ½teaspoonsxanthan gumomit if your blend already contains it
½cup(40g)unsweetened natural cocoa powder(Dutch-processed also works fine)
2cups(400g)granulated sugar
1teaspoonkosher salt
2teaspoonsbaking soda
½teaspoonground cinnamon
12tablespoons(168g)virgin coconut oilmelted
2tablespoonswhite wine vinegar
2teaspoonspure vanilla extract
2cups(16fluid ounces)brewed coffeedecaf is fine; alternatives are dry red wine or lukewarm water
For the glaze
6ouncesdark chocolatechopped
3tablespoons(42g)unsalted butterchopped
2tablespoonsheavy whipping cream
2tablespoonsbrewed coffeecan be replaced with dry red wine or lukewarm water
Instructions
Make the cake(s).
Preheat your oven to 350°F. Grease a standard 12-cup bundt pan, dust it lightly with cocoa powder and set it aside.
Alternatively, grease and line an 8-inch or 9-inch round cake pan and set it aside. If using a single round cake pan, halve all the ingredients.
In a large bowl, place the flour, xanthan gum, cocoa powder, sugar, salt, baking soda and cinnamon and whisk to combine well.
Create a well in the center of the dry ingredients and place the melted coconut oil, vinegar, vanilla, and coffee, and whisk to combine well. The batter will be soft.
Pour the batter into the prepared pan or divide evenly among the 2 pans and smooth into an even layer.
Place the pan(s) in the center of the preheated oven and bake until a toothpick inserted halfway between the center of the bundt pan and the edge or in the center of a round cake comes out clean.
Baking will take about 45 minutes for a bundt, 30 minutes for an 8-inch round pan, or 25 minutes for a 9-inch round pan. Rotate multiple pans in the oven about halfway through baking.
Remove from the oven and allow to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Make the glaze.
Place the chopped chocolate and butter in a small heat-safe bowl and melt in the microwave in 30-second bursts at 70% power or over a double boiler, stirring until melted and smooth.
Add the whipping cream and coffee, wine or water, and mix to combine well. Allow the glaze to sit until no longer hot to the touch.
Pour the glaze evenly over the top of the cooled bundt cake. Allow the glaze to set at room temperature or in the refrigerator before slicing and serving.
Notes
Adapted from the Crazy Cake on page 151 of Gluten Free on a Shoestring Quick & Easy. Originally published on the blog in 2016. In 2018, the video, some photos, and some text are new; recipe unchanged.