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Vegan Chocolate Crazy Cake

Vegan Chocolate Crazy Cake

Grain-Free Chocolate Crazy Cake

Grain-Free, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free, Vegan, Paleo

Print Recipe

No dessert screams "Celebrate!" quite as joyfully as this iconic classic chocolate layer cake. Especially when it’s covered in creamy swirls of made-from-scratch chocolate frosting.

Let them eat cake! Despite its other name - Depression Cake - this rich chocolate cake only brings smiles at the dinner table. Also known as "Wacky Cake" or "Crazy Cake," this cake was popularized during the Depression Era in a time where eggs and dairy were scarce. Coincidentally, it's now the perfect dessert for all your grain-free & vegan party guests! 

Vegan Gluten-Free Chocolate Cake Recipe

Prep Time: 10 Minutes
Cook Time: 30-40 Minutes
Total Time: 40-50 Minutes


  • 3 cups Otto’s Naturals - Cassava Flour, very well sifted before measuring (360 g)
  • 2 cups granulated maple sugar or regular sugar
  • 1 teaspoon salt
  • 2 Tablespoons Otto's Naturals Grain-Free Baking Powder**
  • ¾ cup unsweetened cocoa powder (sub carob for AIP)
  • ¾ cup avocado oil
  • 2 teaspoons vanilla extract
  • 2 cups cold water (plus 5-6 Tablespoons more if subbing coconut sugar)

**Note: If you don't have baking powder on hand, you can also use 2 tsp. baking soda in the dry ingredients. Create one more well in the dries and add 2 Tbsp. apple cider vinegar to the well.


  1. Preheat oven to 350°F.
  2. Combine cassava flour, sugar, salt, baking powder, and cocoa together into a large bowl. Mix.
  3. Make two wells. Pour avocado oil into one well and vanilla extract into the second well.
  4. Pour cold water over all and stir well with a fork.
  5. Pour into a 9x13-inch baking pan or two 8" round pans. We have not found it necessary to grease the pan.
  6. Bake for 30 to 40 minutes, or until knife inserted comes out clean.
  7. Cool completely. Frost with your favorite icing. Our favorite is right below!

Chocolate Frosting

Grain-Free, Gluten-Free, Egg-Free

  • 1 cup organic, non-hydrogenated shortening
  • ½ cup ghee or butter or vegan alternative
  • ½ cup maple syrup
  • 1-2 Tablespoons cocoa powder (or carob)


  1. Combine shortening, ghee, maple syrup and cocoa powder in a bowl and whip with a hand blender until light and fluffy.

Want to try this recipe but make cupcakes instead? Check out our Easy One-Bowl Chocolate Cupcakes Recipe!

Vegan Chocolate Cake Recipe