What is 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!

Carbs in Traditional Crazy Cake

​According to the app I use, Cronometer, this popular recipe from World War II that uses all purpose flour or wheat flour and real sugar, it has ……… and is too high in carbs and sugar for anyone on a ketogenic diet or even low carb diet looking to lower their sugar intake. 

Carbs in our Sugar Free Keto Chocolate Cake recipe

​Our moist chocolate cake has monk fruit sweetener in it and sugar-free chocolate cocoa powder, with total carbs of 6 grams and 2 grams of net carbs.

I recommend this good quality cocoa powder that’s unsweetened because cheaper options can tend to be very bitter and you certainly don’t want that in this delicious keto cake. 

The printable recipe card below at the bottom of this page has the full recipe and all nutritional information. 

I’ve been asked so many times to make this sugar free and gluten free and now I’ve finally done it and made this the best cake, low carb and nut free too!

This Sugar Free, Keto Chocolate Crazy Cake needs NO eggs, NO butter and No milk and is an awesome keto chocolatey cake for special occasions. 

​This great recipe won’t spike blood sugar or cause cravings since I use low-carb flour and a sugar-free sweetener. 

Nut Free Keto Chocolate Cake Recipe

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 low carb cake recipe 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 low-carb chocolate cake for my friend who has a sweet tooth 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 and none of the parents are on a keto diet like me, 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 Sugar Free Chocolate 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!

Nutritional Information below is NOT including the chocolate buttercream frosting.

Keto Frosting Options

I used my 2 Ingredient Chocolate Frosting in these photos. Other frosting options: Sugar Free Buttercream Frosting or just use Sugar Free Whipped Cream or even cream cheese frosting if you prefer.

If you love the combo of peanut butter and chocolate I’d recommend my sugar free peanut butter frosting. 

Can I swap sesame flour?

If you don’t have sesame flour, you might be able to use almond flour as some readers have done so and wrote in the comment section, but I personally have not since my son has a tree nut and peanut allergy.

I also have not tested using coconut flour. 

Can I make this recipe as cupcakes?

Sure you can replace the square baking dish I used with a 12 capacity muffin pan. I’d use silicone cupcake liners to make these keto cupcakes easy to remove. 

Here’s the Live video I did making this cake:

Sugar Free Low Carb Chocolate Crazy Cake

Print

Sugar Free Low Carb Chocolate Crazy Cake { Egg Free, Dairy Free, Nut Free, Gluten Free}

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 110kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 1 cup sesame flour or 130 grams (read comments if using almond flour)
• 1/2 cup ground flaxseed or 60 grams
• 1/3 cup unsweetened cocoa powder or 25 grams
• 1/2 cup Monk fruit Allulose Confectioners or 130 grams or any low carb sugar substitute you like, see my Ultimate Guide & Conversion chart
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 5 tablespoons avocado oil or coconut oil
• 1 teaspoon chocolate liquid stevia or 1/2 cup sweetener of choice
• 1 cup water or if you have heavy cream or unsweetened almond milk 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 in a large mixing bowl.
• Make 3 depressions or shallow dips in the dry cake batter 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 the wet ingredients into the dry until smooth.
• Spread the batter into the baking pan. Sprinkle optional sugar free chocolate chips over the top of the cake mix if using.
• 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.
• Store: Allow to cool completely then cover with plastic wrap and place in the fridge for up to 3 days to ensure moistness.

Video

Notes

This recipe was first published in April 2015 and updated with video on April 2019.

You could make these into 9 servings for larger pieces you total carbs will be 9 grams.

Optional: If you have it on hand, a teaspoon of instant espresso powder makes the chocolate flavor even better! 

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 6g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 34mg | Fiber: 4g | Sugar: 1g | Calcium: 14mg | Iron: 1mg

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