This Sugar Free, Low Carb, Chocolate Crazy Cake needs NO eggs, NO butter and No milk!
Crazy Cake
Have you ever heard of the Crazy cake, Wacky cake or Depression Cake before? It was a cake made during the Great Depression of the 1930's when there was a lack of eggs, butter and milk. They had to get pretty creative and surprisingly the Crazy Cake is one of the best cakes even without those ingredients! It's actually the most perfect allergy friendly cake I've ever seen!
I first saw the Chocolate Crazy Cake recipe circulating on Facebook from the Sweet Little Blue Bird website but made with white flour and white sugar so I knew I would want to remake it for myself and all of you!
I've been asked so many times to make this sugar free and gluten free and now I've finally done it and made it low carb and nut free too!
Nut Free Keto Chocolate Cake
I was even surprised by how utterly decadent, moist and fudgey this cake was! The white vinegar and baking soda allow it to rise perfectly.
Many of you know my youngest has a tree nut allergy so I opted to make this cake with sesame flour since I can't use almond flour. I've often used sunflower seed flour to bake with, but the chemical reaction of sunflowers and baking soda make for things turning green, so not the best choice here.
Low Carb Depression Cake
I finally made this cake one day when a friend of mine was watching my kids for me at her house so I could do some packing. Her daughter was recently diagnosed with a dairy intolerance. I knew I had to make this cake and since my son would be there, nut free was the plan as well.
There were 8 children over her house that day for a get together. About 6 of them do not eat gluten free or sugar free so I was excited to see their reaction when they ate a piece of my cake.
Of course I had all ready tested it out and eaten a piece and knew it was amazing so I wasn't worried but you just never know with kids....... they are always bluntly honest.
The reaction? Before I even had spent a moment thanking my friend for watching my kids for the afternoon, I turned to look and all the kids were eating a piece in the kitchen! Smiling, nodding of it's yumminess, with mouths smeared with chocolate all over!
It was devoured! Even the moms were shocked it was free of so many allergens and tasted so amazing.
Wacky Cake
I think you'll find this Depression, Crazy, Wacky Cake or whatever you choose to call it will be a huge hit whenever you make it! Next time I will double it to make 24 pieces because 12 was just not enough!
Here's the Live video I did making this cake:
Brenda's Notes:
- Nutritional Information below is NOT including the chocolate frosting.
- I used my 2 Ingredient Chocolate Frosting in these photos. Other frosting options: Sugar Free Buttercream Frosting or just use Sugar Free Whipped Cream.
Sugar Free Low Carb Chocolate Crazy Cake
Sugar Free Low Carb Chocolate Crazy Cake { Egg Free, Dairy Free, Nut Free, Gluten Free}
Ingredients
- 1 cup sesame flour or 130 grams (read comments below if using almond flour)
- ½ cup ground flaxseed or 60 grams
- ⅓ cup unsweetened cocoa powder or 25 grams
- 1 cup Swerve confectioners or 130 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 5 tablespoons avocado oil or oil of choice
- ½ teaspoon chocolate liquid stevia or ½ cup sweetener of choice
- 1 cup water or if you have heavy cream or unsweetened almond or coconut milk you can use that
Instructions
- Preheat your oven to 350 degrees F.
- Line an 8 by 8 baking pan with parchment paper.
- Whisk together the first 7 dry ingredients.
- Make 3 depressions or shallow dips in the dry mixture, 2 small and 1 large.
- Pour the vinegar in a small depression, the vanilla extract and chocolate stevia in the other small depression and the oil in the large depression.
- Pour the water over the top and stir until smooth.
- Spread the batter into the baking pan.
- Place in the middle rack of your oven and bake for 30 minutes or until a toothpick in the center comes clean.
- Allow to cool for 10 minutes then remove by holding the ends of the parchment paper.
- Place onto a cutting board to frost then slice.
Notes
Nutrition
HI,
So I tried this recipe.
I found the flax seeds at 1/2 cup a little too strong for my taste buds with this cake that turned out like a soft brownie for me. I will be cutting back on flax to get the nutty flavor but not the strong flax taste. I had to sub Ghee for the oils and think the five tablespoons wasn't a good dry to wet ratio for me. I will probably cut back to three. Although there were more ingredients than I cared to gather together, I amazingly had everything if you count the almond flour and Ghee I used. I had to cook the cake more than 30 minutes but again my wet/dry ratio didn't seem to fit so I will have to guess the time required next time once the wet/dry ratio is fixed.
Over-all, not bad for homemade tweeking to taste !