Description: This Crazy Cake, also known as Wacky Cake or Depression Cake, is a marvel of baking ingenuity. It’s a delicious, moist, and intensely chocolatey cake that miraculously requires no eggs, butter, or milk. Perfect for those with allergies or who are simply looking for a simple, pantry-friendly recipe that delivers big flavor. It’s mixed directly in the baking pan, making cleanup a breeze!
Ingredients:
Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons vegetable oil (such as canola, sunflower, or corn oil)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
Frosting (Vegan Version):
- ½ cup vegan butter (such as Miyoko’s Kitchen Cultured Vegan Butter or similar) – softened. Make sure it is softened and pliable.
- ½ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 5 cups powdered sugar, sifted (to avoid lumps)
- ¼ cup unsweetened plant-based milk (such as almond, soy, or oat milk) – adjust as needed
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch square baking pan by lightly greasing it with vegetable oil or lining it with parchment paper, leaving an overhang for easy removal after baking. This is crucial for preventing the cake from sticking.
Step 2: In the prepared baking pan, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk these dry ingredients directly in the pan until they are thoroughly combined and any lumps are broken up. This ensures an even distribution of leavening and flavor.
Step 3: Make three wells in the dry ingredients. In one well, pour the vegetable oil. In another well, pour the white vinegar. In the third well, pour the vanilla extract. The vinegar reacts with the baking soda to create lift, so it’s important to keep them separate until the next step.
Step 4: Pour the cold water over all the ingredients in the pan. Using a fork or whisk, mix everything together until a smooth batter forms, ensuring no dry pockets of flour remain. Be gentle but thorough, scraping the sides and bottom of the pan to incorporate all the ingredients. The batter will be quite thin, which is normal for this type of cake.
Step 5: Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Start checking for doneness at 30 minutes. If the top is browning too quickly, you can loosely tent the pan with aluminum foil.
Step 6: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting and ensures a stable, even layer. Cooling it completely is key for a good texture.
Step 7: While the cake is cooling, prepare the frosting. In a large bowl, cream together the softened vegan butter and cocoa powder until light and fluffy using an electric mixer. Be patient and scrape down the sides of the bowl occasionally to ensure even mixing.
Step 8: Gradually add the sifted powdered sugar, one cup at a time, alternating with the plant-based milk. Beat well after each addition until the frosting is smooth and creamy. Add more plant-based milk, a tablespoon at a time, if needed to reach your desired consistency.
Step 9: Stir in the vanilla extract. Taste and adjust the sweetness or cocoa flavor as needed.
Step 10: Once the cake is completely cool, frost it evenly with the prepared frosting. You can use an offset spatula or a knife to create a smooth, even surface.
Step 11: Optionally, decorate the cake with sprinkles, chocolate shavings, or fresh berries.
Step 12: Cut into squares and serve. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Why you will love this recipe:
This Crazy Cake is truly a gem for several reasons. First and foremost, it’s incredibly simple to make, requiring minimal ingredients and equipment. You can mix it all in one pan, cutting down on dishes. It’s a fantastic recipe for beginner bakers or anyone short on time. Secondly, it’s allergy-friendly and adaptable. It’s naturally dairy-free and egg-free, making it suitable for vegans and those with dietary restrictions. The recipe is also a great example of how delicious baking can be achieved without traditional ingredients like butter and eggs. Finally, the taste is exceptional. The cake is moist, tender, and intensely chocolatey, a delightful surprise considering its simple ingredients. The tang from the vinegar enhances the chocolate flavor and keeps the cake light and airy. The frosting adds a luscious sweetness that perfectly complements the cake. It’s a recipe that’s sure to impress!
Serving Suggestions:
- Serve a slice of Crazy Cake with a scoop of vegan vanilla ice cream.
- Pair it with a cup of hot coffee or tea for a cozy treat.
- Dust the cake with powdered sugar for a simple yet elegant presentation.
- Serve with fresh berries or a berry compote for added flavor and visual appeal.
- Cut the cake into smaller squares and serve as part of a dessert platter.
- Layer it with vegan whipped cream and fruit for a delightful trifle.
- For a richer experience, drizzle with vegan chocolate sauce or caramel sauce.
- Serve with a sprinkle of sea salt to enhance the sweetness and chocolate flavor.
Tips:
- Use high-quality cocoa powder for the best chocolate flavor. Dutch-processed cocoa powder will result in a darker, richer cake.
- Ensure all ingredients are measured accurately. Baking is a science, and precise measurements are important for success.
- Don’t overbake the cake. Overbaking will result in a dry cake. Check for doneness at 30 minutes and adjust baking time as needed.
- Allow the cake to cool completely before frosting. Frosting a warm cake will cause it to melt and slide off.
- Sift the powdered sugar for the frosting to prevent lumps and ensure a smooth consistency.
- Adjust the amount of plant-based milk in the frosting to achieve your desired consistency.
- For a more intense chocolate flavor, add a tablespoon of instant espresso powder to the batter.
- Store leftover cake in an airtight container to prevent it from drying out.
- Experiment with different flavor variations. You can add nuts, chocolate chips, or spices to the batter.
Prep Time: 15 minutes Cook Time: 30-35 minutes Total Time: 45-50 minutes
Nutritional Information: (Approximate per serving, without frosting – Frosting will significantly increase sugar and calorie count)
- Calories: 250-300
- Protein: 3-4 grams
- Sodium: 200-250 mg
Conclusion:
The Crazy Cake is a testament to the fact that incredible desserts can be created with the simplest of ingredients and without the usual suspects like eggs, butter, or milk. It’s a delightful and versatile recipe that’s perfect for any occasion. Whether you’re looking for a quick and easy treat, a vegan-friendly dessert, or simply a delicious chocolate cake, this recipe is sure to satisfy. Its ease of preparation and impressive flavor make it a true baking marvel, worthy of its “crazy” name. Bake it, frost it, and enjoy every delightful bite!
Questions and Answers about the Crazy Cake Recipe:
Q1: Can I substitute the white vinegar for something else?
A1: Yes, you can substitute the white vinegar with apple cider vinegar or lemon juice. The acid in these ingredients is what’s important for reacting with the baking soda to create lift in the cake. While white vinegar has a neutral flavor, apple cider vinegar will impart a slightly fruity note, and lemon juice will add a subtle citrus flavor. Just be sure to use the same amount (1 tablespoon) as the recipe calls for.
Q2: My frosting is too thick/thin. How do I fix it?
A2: If your frosting is too thick, add more plant-based milk, one tablespoon at a time, until you reach your desired consistency. Beat well after each addition. If your frosting is too thin, add more sifted powdered sugar, one tablespoon at a time, until it thickens up. Again, beat well after each addition to ensure a smooth, even texture. The humidity in your kitchen can also affect the consistency of the frosting, so adjust accordingly.
Q3: Can I use a different type of flour?
A3: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. For a gluten-free option, use a gluten-free all-purpose flour blend that is specifically designed for baking. Be aware that the texture and flavor may be slightly different. Avoid using strong flours like bread flour, as they will result in a tougher cake.
Q4: Can I add chocolate chips to the batter?
A4: Absolutely! Adding chocolate chips is a great way to enhance the chocolate flavor of the cake. Use vegan chocolate chips to keep the recipe vegan. You can add about 1/2 to 1 cup of chocolate chips to the batter before baking. Just gently fold them in to avoid overmixing. You can also add other mix-ins like chopped nuts or dried fruit.
Q5: How do I store the leftover cake?
A5: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Storing it in the refrigerator will help to keep the frosting firm. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its flavor and texture. You can also wrap individual slices of cake tightly in plastic wrap and freeze them for up to 2 months. Thaw completely before serving.
