Name: Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls)
Brand: sweetlittlebluebird.com
SKU: sweetlittlebluebird-com-2
Availability: OnlineOnly

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

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×Jump to RecipePrint RecipeCrazy Cake (a.k.a. Wacky Cake, Depression Cake) is a Depression Era cake that doesn’t require any eggs, butter, milk or bowls! You won’t believe how moist and delicious this cake is!You’ll be so surprised how moist and chocolate-y this cake is even without eggs, milk and butter! It’s a fabulous go-to recipe for egg/dairy allergies as well! This cake was created during the Great Depression, when eggs, milk and butter were very hard to come by. Remember my favorite childhood&nbsp;Depression sandwich&nbsp;my&nbsp;grandparents&nbsp;made?&nbsp;People were pretty resourceful during those hard times. It took some creativity and baking science to create a cake without eggs, milk or butter. You don’t even need a bowl or mixer. Genius!Why is it called Crazy Cake? It’s called Crazy Cake (or Wacky Cake) because it doesn’t need any eggs, milk or butter, which is kinda crazy for cake making! Why do you add vinegar to the cake? It is part of the leavening process! The vinegar reacts with the baking soda which is what makes the cake rise. You don’t taste the vinegar at all in the finished cake! Can I double this recipe? You can double this recipe, just use a 9×13 baking pan. How can this wacky cake be moist? You get the moistness from the oil and it becomes so fluffy because of the chemical reaction between the vinegar and baking soda! Can I use a sugar substitute? Yes! Readers have commented that they have made this with monk fruit sweetener, and it turned out perfect! I would think many sugar substitutes would work here, but I haven’t tested this recipe with anything other than real sugar, so if you try it, please come back and let me know!Preheat oven to 350 degrees F.Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one of the smaller depressions, vanilla extract in the other small depression and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth.Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.from votesPrint RecipePIN THIS RECIPE!Tried-and-true recipes to make cooking in your slow cooker simply &amp; delicious!I helped my 10 year old granddaughter make this. It was delicious. I believe you have a typo for the white vinegar. You have 1 tsp but I think you meant 1 tbl. I added 1 tbl of the white vinegar.ReplyI have made this cake for years, and years! However, I’ve only made it in a 9×13 pan. I thought I would just halve all ingredients to make an 8×8, and that was confirmed to me when I saw your recipe, but I did add a little more vinegar because my recipe called for 2 tablespoons for the 9×13. It’s in the oven now and is gluten free for my 45 year old son’s birthday. Thank you for sharing this recipe! It is our family favorite!ReplyMade this cake today. Since I doubled the recipe I mixed it in a bowl and then put in a 9×13 pan frosted with caned frosting. Cake was delicious. Moist, I thought a little heavy but that was ok. Stayed together and didn’t fall apartSuper easyReplyhow long to you bake the cupcakes?ReplyMy family is diabetic. How many carbohydrates in the cake without frosting?ReplyI make this cake for family gatherings that my vegan kids attend. They can eat it and everyone else enjoys it too! I’ve made lots of different flavors of wacky cakes. Much easier than making two separate desserts!ReplyI started making this cake for my husband about fifty years ago from a recipe in the “I Hate to Cookbook” by Erma Bombeck. When we had people over, he often told me make us a chocolate cake. I would get up and whip up this cake just sprinkling it with powdered sugar instead of icing it. He loved this cake!ReplyGrowing up we only had apple cider vinegar. It worked perfect. My friends would make a double batch (adding more cocoa) and would eat about half of it before we put into the pan to bake. I love how it doesn’t need frosting. The top is almost like a brownie and so delicious. I started making this as a kid in the 60’s it was my grandma’s go to cake. It was the 1st cake I taught my kids to make. They still love it.ReplyI’ll be 65 in a cpl months and I’ve been making Wacky cakes since I was 4 or 5 n could stand on a chair to be able to stir up the cake in the pan!! No one in my family ever bothered with frosting the cake because we had most of it eaten before it was cool enough to frost!!!ReplyDid I miss at what temperature?ReplyI remember this cake recipe from my ex mother in law. Freaked me out when I saw there were no eggs. Turned out great. As for the frosting, she used some milk and flour and cooked it until it was thick then she creamed shortening, butter and granulated sugar together until the sugar was dissolved. Then added the two mixtures together very well. It was the best. The only problem I have is that I don’t have the recipe anymore and can’t remember the measurements for the ingredients. Does this recipe sound familiar to you?ReplyMy mom passed this recipe on to me and had called it “Three Hole Cake!” Easy to make &amp; a delicious taste!ReplyIf following Gundry, what other type of flour can you use as we don’t do barley, rye, oats or wheat?ReplyMy mother made this for our family a lot. I’m 76 years old and still make it. The only difference is she didn’t use icing. She made a sauce out of flour, sugar, milk, margarine or butter and vanilla. After it was cooked she would pour it over the cake while it was still hot and was so good. Love this recipe.ReplyOne of my favorites, thank you! Love how easy and reliable this recipe is.ReplyThis recipe would not let me print. I’m so disappointed.ReplySo quick &amp; easy to make. It’s on the oven now. I’m going to top it with leftover coconut whipped cream I made. I made it for my Iron!ReplyI do have 1 question regarding the mixing.I always mix my dry ingredients in 1 bowl and the wet separately in another.If you have sprayed your baking dish with an oil/spray, how do you continue to add the rest of the entire ingredients in there? What I do not understand is, aren’t you putting the oil into the batter as you scrape the dish to incorporate the ingredients? I am concerned because I would not want this beautiful cake to stick to the plan.If possible, please clarify. Thank you!Reply« Older CommentsThis site uses Akismet to reduce spam. Learn how your comment data is processed.Mary Neumann of Sweet Little Bluebird is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

×Jump to RecipePrint RecipeCrazy Cake (a.k.a. Wacky Cake, Depression Cake) is a Depression Era cake that doesn’t require any eggs, butter, milk or bowls! You won’t believe how moist and delicious this cake is!You’ll be so surprised how moist and chocolate-y this cake is even without eggs, milk and butter! It’s a fabulous go-to recipe for egg/dairy allergies as well! This cake was created during the Great Depression, when eggs, milk and butter were very hard to come by. Remember my favorite childhood&nbsp;Depression sandwich&nbsp;my&nbsp;grandparents&nbsp;made?&nbsp;People were pretty...

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

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