Today I am sharing another way to enjoy the Great Depression era treasured recipe, Crazy Cake! After so many requests about cupcakes, I decided to share how simple they are to make.
CRAZY CUPCAKES – NO EGGS, MILK or BUTTER
Also known as Wacky Cake & Depression Cake – No Eggs, Milk or Butter. Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. The recipe dates back to the Great Depression. Darn good cupcakes!
*These cupcakes can be made Gluten Free too, see link below in tips!
Read great reviews from people who tried this recipe on Pinterest (Photos)!
These delicious cupcakes are perfect for parties, especially at school when there is a good chance a child may have a food allergy. Everyone should be able to enjoy yummy cake. This recipe will have every child (adults too) smiling ear-to-ear!
WHAT YOU NEED TO MAKE CRAZY CUPCAKES
Dry Ingredients: Flour, sugar, unsweetened cocoa, salt and baking soda.
Wet Ingredients: Vegetable oil (or canola), white vinegar, vanilla and water.
HOW TO MAKE CRAZY CUPCAKES
Crazy Cupcakes – No Eggs, Milk or Butter
Ingredients
Dry
- 1 1/2 cups flour (all-purpose)
- 3 tablespoon cocoa (unsweetened)
- 1 cup sugar (all-purpose sugar – Granulated Pure Cane Sugar)
- 1 teaspoon baking soda (make sure your baking soda is fresh)
- 1/2 teaspoon salt
Wet
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoon vegetable oil (or canola)
- 1 cup water
Directions (picture tutorial above)
Store in a sealed container.
- Most ready-made frosting in the baking isle at grocery stores are dairy free and are a good option if you don’t want to make your own. Be sure to read the label for food allergies.
- For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe.
- For a great easy chocolate frosting (my favorite) head over to THE YUMMY LIFE, for a ONE MINUTE FROSTING recipe.
All of my Crazy Cake recipes can be found here, and each can be made into cupcakes by simply mixing the batter in a bowl and following the directions above.
*Gluten Free Crazy Cupcakes
If you are looking for Gluten Free Crazy Cupcakes, please head to Bob’s Red Mill and use their GF Crazy Cake recipe. The only change you need to make is mixing the batter in a bowl – follow the same directions above for oven temperature and baking time.
Thanks so much for stopping by!
Elizabeth Schwartz
I first made these during COVID after a neighbor told another neighbor’s son that I’d make him cupcakes for his birthday (they were new to the neighborhood). The family were vegan and the mom asked me how I had made them so moist. Now, I’m going to be donating the ingredients to my university’s food pantry about 2ce per month.
Mary Neumann
This makes my heart so happy, Elizabeth, thank you so much for sharing. They are such a great budget-friendly, allergy friendly cakes. I have added and continue to add more Crazy Cake flavors – you can see them all here. My personal favorites – Banana, Pumpkin, Lemon Blueberry, Molasses, Gingerbread, Zucchini (newest), Chocolate. Honestly, I love them all… And all the cakes can be made into cupcakes just like the chocolate 🙂
All my current flavors: https://sweetlittlebluebird.com/crazy-cakes/
Maria
Hi, I don’t understand why the depression wells are necessary, please explain. After adding the water, you stir everything. Maria
Verla
I’m 76 years old and have made this as a cake and have never made depressions in the dry ingredients and my recipe didn’t have anything about the depressions at all.
Eli
These recipes are often called Depression Cakes (as well as Wacky) because they were created during the Great Drepression when ingredients like eggs, milk and sugar were hard to come by.
MELINDA MORIN
I wanted to make mini cupcakes, how long should I cook them and at what temperature?
Nyssa
Followed the recipe to the letter, but my cake had a bitter, metallic taste. I assume it’s from the baking soda. Any advice on how to get rid of/avoid that bitterness?
Mary Neumann
Hi Nyssa,
There should be no bitter taste at all. Maybe you added too much baking soda? Check your vinegar and baking soda to make sure they are fresh. I have made this cake and cupcakes (same batter) too may times to count, not once has it come out bitter. Sorry yours came out that way.
Dee
Did you use cupcake liners? If not, the vinegar reacts with the pan and is absolutely abysmal tasting.
Unnati
Really nice and simple recipe. Thank you. My husband is vegan so I have tried this
Morda555
It was so awesome making these cupcakes! I honestly was just doing this for fun, and right now they are baking, but even if they don’t turn out as well, it was super cool! I had to use a few substitutions for the making process, so I hope that will work out. Thank you so much for showing us this recipe! -Morda555
Stephanie
Dear Little Bluebird, Mary,
I love your wacky cakes. Thank you for posting and the lively pictures too.
Could I use coconut oil I stead of vegetable oil?, I am about to try the lemon wacky cake.
Thank you!
Best wishes from Greece.
Martha
How would I make these vanilla instead? Would i have to substitute anything?
Mel
Make these all the time and they are so good!! Looking to make a large batch and wondering if you have frozen them? I am Looking to keep them for about a week frozen. Thank you!!
Nancy
I want you to know that I have just discovered your mug/depression cakes. I love them especially the mug recipes. Loved the chocolate cake one. Because anything chocolate I’m in. Nancy
Mary
Hi I don’t know why depression means?
Mary Neumann
Mary, there is a photo above that shows the depressions – You mix all of the dry ingredients first, then you make 3 holes/depressions in the the dry batter, 2 small holes and one large – then fill each hole with a wet ingredient (vinegar and vanilla extract in the smaller holes and the oil in the larger one ) -last, pour water over everything and mix.
Roseann
Can you use applesauce instead of oil?
Anonymous
what do you mean by depression in baking?
Anonymous
Make a 'dent' big enough to pour the liquids into.
Jasmin B
In this case it means that it was created during the “Depression” Era when eggs, milk and butter was hard to come by and housewives had to substitute easier-obtained ingredients.
E Brooks
Has anyone tried Splenda instead of sugar in this recipe?
Lois Hathaway
I use Splenda all the time when baking.
Susan
I think it has a bitter after taste, unlike granulated white sugar.
Debby Wise
I haven’t used splenda but Ive used stevia and monk fruit and they came out fine.
Unknown
Hot water or normal cold waterr???
Oline Wright
when substituting applesauce for oil most recipes I have seen have made it a measure for measure swap. so if the recipe calls for 5 tablespoons of oil you use 5 tablespoons of Applesauce.
Shaee Klement
Mrs.Belcuore, how much applesauce did you use in place of the oil?
Shaee Klement
Mrs. Belcuore, how much applesauce did you use in place of the oil?
Anonymous
can I add some coconut as well? if yes approx. how much should I use?
Mrs. Belcuore
I did them with applesauce and no oil. Now they're fat free too.
JG
I have been making "Wacky Cake" for years. It is my absolute favorite cake. Sometimes I add sweetened coconut flakes to the batter and frost with coconut frosting. Delicious!