This cake fits my family to a “T”…
We’re all a little crazy in this household. A little bit wacky, too. I’m sure my kids are yelling in the background to speak for myself, but hey, the nut doesn’t fall too far from the tree. So I think I’m safe to say that we’re all a little bit wacky.
I made this recipe as a young girl. My mom had the recipe but has since lost it. I was happy to find the recipe again at Sweet Little Bluebird so I could relish in my childhood memories.
What makes this cake cRaZy and wAcKy? Well, first off, it has NO eggs in it. SHUT THE FRONT DOOR! That’s right. NO EGGS! It also doesn’t have any milk or butter in it. SHUT UP! A double score for those of you who are allergic to dairy or are vegan. And, you only use the cake pan to make it in. No bowls. No mixers. Just the pan and a fork. I’m seeing the light bulbs going off in your head as to why this cake is called cRaZy and WacKy, right? Because it is just crazy.
Instead of crazy, maybe it’s just “magical”. Magical for all of us who are yelling out “YES” to no dairy. “YES” to no eggs. “YES” to low fat. “YES” to low calorie. “YES” to easy! “YES” to less mess!
The L.A. Times even jumped on the cRaZy Cake bandwagon by saying:
“Mad for Crazy Cake…contains no butter or eggs, is a cinch to make and comes out rich, moist and delicious. What’s not to like?”
So what makes this cake rise? I’m no rocket scientist but I’m gathering the soda and vinegar has something to do with it.
This cake goes clear back to World War II where it is speculated that rationing forced bakers to get creative with the lack of key ingredients like eggs and butter. Whatever. It’s just plain good.
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoons vegetable oil
- 1 cup water
- Preheat oven to 350 degrees Fahrenheit.
- In an 8×8-inch ungreased baking pan, mix together the flour, cocoa, sugar, baking soda, and salt. Shake pan to flatten out the mix.
- Make one large indentation and two small indentations in the dry ingredients.
- Pour vinegar in one small indentation, vanilla in the second small indentation, and the vegetable oil in the large indentation. Pour water over all and with a fork, stir until batter is smooth.
- Bake in the middle rack of the oven for 35 minutes or until the a toothpick inserted in the center of the cake comes out clean.
- Cool on a baking rack and sprinkle with powdered sugar or top with your favorite frosting.
Recipe adapted from Sweet Little Bluebird