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Coffee & Kahlúa Crazy Cake (no eggs, milk or butter)

by · 87 Comments

For this week’s Tried & True Tuesday, I am sharing a new flavor for the Crazy Cake recipe, Coffee & Kahlúa – I have BOTH the cake and mug cake versions for you!

I was busy in the kitchen on Friday, experimenting with the recipe for a party over the weekend.  I am so excited to share this new version – it turned out wonderful. Everyone loved the cake. Just like the original, the cake turned out super moist and delicious. With a just hint of coffee and Kahlúa, it’s a yummy twist on the Great Depression era recipe.

 

Be sure to check out all of my Crazy Cake Flavors!

Please Note: Original post date, June 18, 2013. This is not a sponsored post, I have no affiliation with the Kahlúa, I am just a fan.

 

Coffee & Kahlúa Crazy/Wacky Cake

 

Ingredients

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 3/4 Cup brewed coffee (cold or room temperature)
  • 1/4 Cup Kahlúa
Directions
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 (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa 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. Cool. Top with your favorite chocolate frosting or sprinkle with powdered sugar. Enjoy!


FROSTING RECIPES

Tips

If you don’t have/like Kahlúa, use 1 cup of coffee.

 

You can double the recipe, just use a 9×13 baking pan.

 

You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes). Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients.

 

Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! “Yes it is yummy and very moist. It even works with gf flour mixes!”

 

{The tutorial picture above is from my original Crazy Cake post. The steps are the same. Instead of water in step 5, pour 3/4 cup of coffee and 1/4 cup of Kahlúa}

 

Next up, How to Make Coffee & Kahlúa Crazy Cake in a Mug!

Coffee & Kahlua Crazy Cake in a Mug

COFFEE & KAHLUA CRAZY CAKE IN A MUG

 

Ingredients
  • 5 Tablespoons flour (all-purpose)
  • 4 1/2 Tablespoon sugar
  • 2 teaspoons cocoa (unsweetened)
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil (or canola)
  • 4 Tablespoons brewed coffee (cold or room temperature)
  • 1/2 Tablespoon Kahlúa
Directions
Using a large microwave safe mug, spray the inside with non-stick cooking spray.

 

Next, mix the first 5 dry ingredients in the mug.  After mixing well, make 3 depressions in dry ingredients.  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression.  Pour coffee and Kahlúa over top.  Mix well until smooth using a fork.

 

Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean.  Be sure not to over cook!  Top with whatever you like – powdered sugar, frosting, chocolate chips, whipped cream. Enjoy hot or cold.

 

TIPS
Each microwave cooks differently, adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.  If you overcook the cake, it may ruin it. Be sure to watch as it bakes.

 

If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.

 

You can add mini chocolate chips to the batter for a super rich chocolate cake…or do what I did, throw some on top after you make it, while it’s still warm! Mmm, mmm good.

 

Coffee & Kahlua Crazy Cake in a Mug
The tutorial picture above is from the original Chocolate Crazy Cake in a Mug. The steps are the same.  In place of water, use 4 Tablespoons of coffee and a 1/2 Tablespoon of Kahlúa.

 

Thanks so much for stopping by!
Cheers!

More Coffee and Kahlua Crazy Wacky Cake

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Reader Interactions

Comments

  1. Chef Mary

    its sugar, its chocolate! Not supposed to be diet… Use a sugar substitute and sugar free chocolate then… hah!

    Reply

  2. Margaret

    I made this today, and, while I thought it was a ok chocolate cake, I was a bit disappointed that I couldn’t taste the kahlua or the coffee. Do you think it might help to replace some of the coffee with more kahlua?

    Reply

  3. Cindy

    These recipes always look so delicious but I wish they included nutrition labels. Serving size. Calories, carbs, fats, proteins.

    Reply

  4. B. Hoesman

    Oh my! Made this in my soup mug. Absolutely heavenly. Will have to try the larger version for a birthday or something. Thank you!

    Reply

  5. Joy Panem

    Thank you for sharing your recipe

    Reply

  6. Nancy E All

    My family and I love all these cakes. I have made just about all of them. My favorite is the chocolate and my grandson’s is the spice. I have made the cupcakes too. So I can’t wait to make this one.

    Reply

  7. Harriett

    I made this for my Valentine. It was delicious. I made it gluten free and sugar free except for the Kailua’ and the chocolate chips that I put in the batter. Next time I think I will try smaller portions. One mug cake is too much for me. Will try cutting recipe in half!

    Reply

  8. Jacquie

    Can you use brandy instead of Kailua?

    Reply

  9. Renae Brooks

    I tried the mug version of this, and I used my large ramekin — it bubbled over on one minute in the microwave. I cleaned it up, gave it another minute, and it over-flowed again Even after several trips through the microwave, it was nothing like cake. Oooey-gooey deliciousness? Yes! Cake? Not even close.

    Reply

  10. Eileen Koth

    What frosting do you recommend?

    Reply

  11. Irene

    This cake was really easy to make and so delicious. Perfect size for me & my small family.

    Reply

  12. Jull

    Can u use gluten free flour or rice flour instead

    Reply

  13. Elspeth Heath

    Boo hoo….I subbed almond flour, it did not work. Maybe because there’s no egg? Not enough almond flour? Will try again

    Reply

  14. GINNY SUNDEEN

    Your recipes are great. I love all of them 😍.
    Thank you, GINNY

    Reply

  15. Kim Michels

    Could you make this with Baileys or Frangelico instead of Kahlua?

    Reply

    • Debbie

      Can Baileys be subbed for the Kahlua? And water for the coffee liquid?
      Thank you

      Reply

  16. crystal

    Why the need for the depressions if you are going to mix it all together anyway?

    Reply

    • Jackie

      Thank God I’m not the only person who wondered this!!!

      Reply

  17. Val Maner

    How about almond and amaretto depression cake…yu

    Reply

    • Mary Mc

      Almond & Amaretto sounds delish to me – have you tried it yet?

      Reply

  18. Sue

    I tried this with extra virgin coconut oil instead and it had a great flavor. I will continue to make it this way

    Reply

  19. Eileen

    I made choc depression cookies, and they were great! I can no longer find the recipe. Does anyone know where I can find it?

    Reply

  21. marysweetlittlebluebird

    Hi LanAnh – Sorry to hear. This cake always turns out moist (even more moist the next day), the only thing I can think of if it turned out dry and no taste is that your oven may run hot and it was over baked.

    Reply

    • Lyn

      Made this for the first time today. I followed the recipe exactly, doubling the ingredients for a 9×13 cake. Also made your One-minute frosting. In a word…DELICIOUS!!! This will be my go-to chocolate cake recipe from now on! Thank you!!

      Reply

  22. LanAnh

    Hello, my sister just made this cake following all the rules but it was very dry and had no flavor. The cake did rise. What went wrong?

    Reply

  23. Anonymous

    If I use honey in place of sugar will the cake be too mushy.

    Reply

    • Angela Stout

      I make this cake and double for 9×13 it’s very heavy and kinda dry….. is this normal?

      Reply

  24. Queen Venus

    Can i not use kahula ? 🙂

    Reply

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