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!

If you&#039;re looking for a fun and delicious dessert then you have to try this Wacky Cake recipe! This cake is full of rich chocolate flavor and topped with easy-to make chocolate whipped cream. 

Wacky Cake

heavy whipping cream

Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with pan spray and set aside.

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

Add the vinegar, vanilla, oil and water and stir until just combined.

Pour the batter into the prepared baking pan and bake for 35-40 minutes, until the center of the cake springs back when lightly pressed on or a toothpick comes out clean.

Let the cake cool completely before topping with the chocolate whipped cream.

To make the whipped cream, add the cream, powdered sugar, and cocoa powder to a large bowl and beat until medium stiff peaks form. Spread evenly over the cake and enjoy!

My great grandmother use to make this cake when I was a child. The only difference was that she would not frost it but sprinkle powdered sugar over the top. This cake brings back such good memories.

I first discoverd this recipe when I was young. Mom would make the cake and frost it with German chocolate cake frosting. After I got married my husband's aunt would frost it with a frosting that you cooked milk and flour till thickened and whip this pudding with sugar and butter. My husband didn't eat eggs so loved making this cake and frosting it with milk chocolate tube frosting 
One of the best chocolate cakes recipes ever found!!

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

If you’re looking for a fun and delicious dessert then you have to try this Wacky Cake recipe! This cake is full of rich chocolate flavor and topped with easy-to make chocolate whipped cream.

This old fashioned cake from the Great Depression era is moist and tender, and contains NO eggs, milk, or butter. We&#39;ll add sprinkles to make it festive!

Vanilla Wacky Cake with Sprinkles

flour

oil oil

vinegar

vanilla

sprinkles ((use jimmies

(4 tablespoons) softened butter ((substitute non-dairy butter if desired))

milk ((substitute non-dairy milk if desired))

jimmies (sprinkles)

Preheat oven to 350°F.

Place the flour, sugar, baking soda, and salt in an ungreased 8x8-inch pan. Stir with a fork to combine.

Make three wells in the flour mixture, and pour the vanilla into one well, the vinegar into another well, and the oil into the final well.

Pour the water over the top, and stir with a fork to combine.

Stir in the sprinkles. Check the edges of the dish to make sure no dry ingredients have gathered there, and mix just until combined.

Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Place the softened butter, powdered sugar, vanilla, and milk into a large bowl.

Mix with a hand mixer until light and fluffy. Spread over the cooled cake, and top with additional sprinkles.

For the frosting:

Toasty, nutty sorghum syrup sweetens this wacky cake recipe, a Depression-era dessert that’s stood the test of time.

ginger

kosher salt

white vinegar or apple cider vinegar

Tbsp. softened unsalted butter,

sorghum syrup

unsalted butter,

Make the cake: Position a rack in the center of the oven and preheat to 350°F. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. To a small bowl, add the vinegar and ½ cup of hot water. In a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until a coarse paste forms, then beat in the sorghum syrup until well incorporated. Replace the paddle with the whisk attachment and, with the machine running, gradually add approximately half of the flour mixture, followed by approximately half of the vinegar mixture; then, gradually add the remaining flour mixture, followed by the remaining vinegar mixture, and continue whisking just until a smooth batter forms. Transfer the batter to a greased 9-inch cake pan and bake until the top is golden brown and a knife inserted into the center comes out clean, about 25 minutes. Set aside to cool to room temperature. Meanwhile, wash and dry the stand-mixer bowl and return it to the machine.

Make the frosting: In the stand mixer fitted with the paddle attachment, combine the syrup and 1 tablespoon of room-temperature water until it resembles the consistency of maple syrup. Add the butter and vanilla extract and beat until smooth. Gradually add the powdered sugar, ¼ cup at a time, and beat until the mixture is fluffy and well combined.

Using an offset spatula, spread the frosting evenly over the top of the cake. Slice into equal portions and serve.

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