wacky cake

A fudgy chocolate cake recipe that uses no eggs, milk, or butter! Includes a simple chocolate frosting recipe (that also does not use eggs, milk, or butter!).

Crazy Cake

all-purpose flour ((190 grams))

sugar ((200 grams))

natural unsweetened cocoa powder ((35 grams))

baking soda

salt

water

⅓ cup canola or vegetable oil ((80 milliliters))

Tablespoon white vinegar¹

vanilla extract

sugar

natural cocoa powder ((25 grams))

Preheat oven to 350F (175C) and lightly grease an 8x8 glass baking dish².

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract.

Whisk or stir all ingredients together until batter is smooth.

Pour batter into prepared baking dish and bake on 350F (175C) for about 35 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake or the cake will be dry.

Allow cake to cool before frosting.

To prepare the icing, whick together sugar, cocoa powder, water, vanilla extract, and salt until smooth. Icing should be a thick and fudgy consistency, but should be spread-able. If it is too thick, add additional water one teaspoon at a time until the proper consistency is achieved.

Once cake has cooled, gently spread frosting evenly overtop. Enjoy!

ICING:

https://www.youtube.com/watch?v=UQRcMmzoPDE

No butter, no milk, and no eggs needed! Wacky Cake, Crazy Cake, Depression Cake, this super simple, one-bowl cake recipe goes by many names.

RECIPE: https://sugarspunrun.com/crazy-cake-wacky-cake/

Ingredients
1 1/2 cups all-purpose flour 190g
1 cup granulated sugar 200g
1/3 cup natural unsweetened cocoa powder 35g
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup canola or vegetable oil 80ml
1 Tablespoon white vinegar
1 teaspoon vanilla extract
ICING
1 1/2 cups powdered sugar 190 grams
¼ cup natural cocoa powder 25g
2 tablespoons water
2 teaspoons vanilla extract
⅛ teaspoon salt

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Instructions
Preheat oven to 350F (175C) and lightly grease an 8x8 glass baking dish¹.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Make a well in the center of the bowl and add the water, oil, vinegar, and vanilla extract.
Whisk or stir all ingredients together until batter is smooth.
Pour batter into prepared baking dish and bake on 350F (175C) for about 35 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake or the cake will be dry.
Allow cake to cool before frosting.
ICING:
To prepare the icing, whick together sugar, cocoa powder, water, vanilla extract, and salt until smooth. Icing should be a thick and fudgy consistency, but should be spread-able. If it is too thick, add additional water one teaspoon at a time until the proper consistency is achieved.
Once cake has cooled, gently spread frosting evenly overtop. Enjoy!
Notes
¹If you bake this in an aluminum baking dish it might cause the cake to have a metallic taste. If you only have this type of dish, you can line the pan with parchment paper to prevent this.
This cake may instead be baked in a 9x9 or 11x7 baking dish, but keep an eye on it as the baking time will be reduced.
You can make this a vanilla cake by leaving out the cocoa powder.
STORING:Store covered at room temperature for up to 5 days. Cake will keep even longer if stored in an airtight container in the refrigerator by the fridge may dry out the cake a bit.

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How to Make Crazy Cake

An easy Crazy chocolate cake recipe ready in 10 minutes in 1-bowl and 100% egg-free, dairy-free and vegan friendly

Crazy chocolate cake

All-purpose Flour (see note for healthier/gluten free options)

Sugar (see note for sugar-free/unrefined options)

Unsweetened Cocoa Powder

Apple Cider Vinegar (or white vinegar or lemon juice)

Baking Soda

Salt

Canola oil (or light olive oil

Water (at room temperature)

3.5 oz Dark Chocolate Chips (or dark chocolate pieces (70-85% cocoa))

Coconut Milk

Preheat oven to 180°C (350°F). Lightly grease a 9-inch x 9-inch square cake pan with oil. Glass or ceramic pan work the best.

Directly in the cake pan (no bowl needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine.

Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.

Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don&#039;t use boiling water or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all-purpose flour.

Bake for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.

Cooldown to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold it. Otherwise, unmold after 10 minutes and cool down on a rack.

Meanwhile, prepare the chocolate ganache

Combine the melted chocolate with coconut cream

Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.

Spread all over the cake before serving

Chocolate ganache

https://content.jwplatform.com/videos/saW8v3KS.mp4

The Chocolate crazy cake is an easy chocolate cake made without eggs, milk, butter or bowl! It's the easiest vegan chocolate cake with a moist texture and a sweet chocolate ganache.

Chocolate Crazy Cake y

Crazy Cake (a.k.a. Wacky Cake) is a depression era cake that doesn&#39;t require any eggs, butter, milk or bowls! You won&#39;t believe how delicious this cake is!

Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls)

all purpose flour

Tablespoons unsweetened cocoa powder

white vinegar

Tablespoons vegetable oil

chocolate chips

evaporated milk

Tablespoons butter

Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.

Mix first 5 dry ingredients in the prepared pan (flour, cocoa powder, sugar, baking soda and salt.)

Make 3 depressions in the dry ingredients – two small, one larger.

Pour vinegar in one of the smaller depressions. Pour the vanilla extract in the other smaller depression and the vegetable oil in third larger depression.

Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Cool completely before frosting (if using). You can also just sprinkle with a dusting of powdered sugar.

For the cake:

In a microwave-safe medium bowl, add in semi-sweet chocolate chips, evaporated milk, butter and vanilla extract.

Microwave on full power for about 30 seconds. Note: it can be hard to tell if everything has melted so it&#39;s If not melted, microwave for an additional 15 seconds and stir.  Repeat process until fully melted.

Stir in the powdered sugar and mix until smooth and combined.

Frost cooled cake.

To make the frosting:

https://www.youtube.com/watch?v=ThYcsl8dC0o

Crazy Cake (a.k.a. Wacky Cake) is a depression era cake that doesn’t require any eggs, butter, milk or bowls! You won’t believe how delicious this cake is!

CC: No voiceover on this video. Upbeat instrumental music playing.

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Final Step

How to make: Chocolate Crazy Cake

The EASIEST Snickerdoodle Cake made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist cake is budget friendly, made with ingredients right from the pantry. You won&#39;t believe how delicious this cake is! No Bowls, No Mixers, Dairy Free, Vegan. 45 minute cake! The Original Viral Recipe from Sweet Little Bluebird.

Snickerdoodle Crazy Cake (No Eggs, No Milk, No Butter!)

all-purpose flour

brown sugar

cinnamon

cream of tartar (*optional)

canola oil (or vegetable oil)

apple cider vinegar (or white vinegar)

Preheat oven to 350 degrees F.  Spray an 8&quot;x 8&quot; baking dish with non-stick cooking spray.

Mix dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, cream of tartar and salt)  in prepared baking dish until well blended.

Make 3 depressions in dry ingredients – two small, one larger. Add the vinegar in one depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. *I use a fork to mix.

Bake on the middle rack of the oven for approximately 35 minutes.

While the cake is baking, mix the cinnamon and sugar for the topping.

Check center of cake with a toothpick to make sure it comes out clean. While the cake is still warm fresh out of the oven, sprinkle cinnamon sugar evenly over top. Allow to cool.

Made without eggs or butter, this chocolate crazy cake is deliciously easy.

Chocolate crazy cake

(2 cups) plain flour

(1 cup) caster sugar

(1/4 cup) cocoa powder

6.00 gm baking powder

milliliters (1/3 cup) light tasting olive oil

tsp white vinegar

Milk chocolate frosting,

chocolate

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6224330863001&=domain=taste

5348771529001-6224330863001

This easy crazy cake recipe is made without eggs, milk, or butter. The result is a rich, fudgy, and moist chocolate cake with a tender crumb.

Tablespoon white vinegar

Preheat oven to 350 F.

Add flour, sugar, cocoa powder, baking soda, and salt to an ungreased 8-inch round or square baking pan. Whisk to combine.

Make 3 wells in the mixture. One larger hole and 2 smaller (see image). Pour oil, vinegar, and vanilla into the wells.

Pour water over all of the ingredients. Mix well with a fork, making sure to get all the dry mix that gets stuck in the corners.

Before baking, give the pan a couple of taps on the counter to help release any bubbles. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean.

Serve plain, topped with powdered sugar, or topped with your favorite frosting. If frosting, allow the cake to cool to room temperate first.

You don’t need to be so ugly.  Hundreds of people made this cake with no issues.  Sounds like your oven made this cake taste bad.

tast like s**t 

tast like burnt wood

cort oven on fire

Used this cake for over 50 years for birthday cakes and taken to church activites as welll One of my friends said it was the best chocolae cake she ever hadl  So easy!

I have made this cake for years because my son had so many allergies. He was allergic to eggs and dairy. It still is one of our all time favorites and still make this every year for his birthday and he is in his 30’s. I always made it in a 9/13 pan. So moist and good. Good with powdered sugar on top too.

Hello Jaclyn
Thank you so much for your very well described Crazy Cake Recipe 🤗😊
It sounds very tasty and easy, delicious going cake.
I will bake it soon and let you know my result.

I am from Switzerland, the Swiss German speaking part, living inbetween some mountains.
We now have winter time ans backing goods will warm up my kitchen 😉😀.

Kind greetings 
Johanna 🙋‍♀️😊

I know that chocolate depression cake doesn’t have the most joyful name. But one bite is enough to make you swoon.

Depression Cake (Wacky Cake)

cocoa powder

vegetable oil

unsalted butter, softened

milk

Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch cake pan with oil or butter.

In a large mixing bowl, sift the flour, sugar, salt, baking soda, and cocoa powder.

In a separate bowl or measuring jug, measure the oil, vinegar, vanilla, and cold water. Mix well.

Pour the wet ingredients over the dry and stir until smooth.

Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean or with a few dry crumbs. Let the cake cool completely.

While the cake cools, make the frosting.

In a medium bowl, blend the cocoa powder and softened butter until smooth.

Gradually add the powdered sugar and milk, beating to spreading consistency. Add small amounts of extra milk if needed to thin the frosting.

Stir in the vanilla extract.

Once the cake is completely cooled, spread the frosting evenly over it.

Serve and enjoy!

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