I had fun playing in my kitchen today and made a Chocolate Crazy Cake in a Mug! Not familiar with Crazy cake? The recipe is also known as Wacky Cake and Depression Cake – No Eggs, Milk, Butter, Bowls or Mixers! It’s an awesome go-to recipe for egg/dairy allergies and fun to make with kids. The recipe dates back to the Great Depression. It’s darn good cake that’s inexpensive to make, super moist and delicious.
READ GREAT REVIEWS FROM PEOPLE WHO TRIED THIS RECIPE ON PINTEREST (PHOTOS)!
Learn more about the Depression era cake recipe below.
Crazy Cake – No Eggs, Milk, Butter or Bowls
I have never made a cake in a mug in the microwave before and wasn’t sure if it could be done with the Crazy Cake recipe. I have seen tons of recipes for single serving microwave mug cakes and wanted to give it a try. I did a quick Google search for mug cakes and actually came across a Microwave Vegan Wacky Cake. After a few adjustments and attempts, I have an awesome go-to recipe for a single serving Crazy Cake that takes just minutes to make – super moist, absolutely delicious chocolate cake! The best part, everyone in my family can enjoy it because it’s egg-free.
Crazy Cake in a Mug
- 5 Tablespoons flour (all-purpose)
- 4 1/2 Tablespoon sugar
- 2 teaspoons cocoa (unsweetened)
- 1/4 teaspoon baking soda
- pinch of salt
Wet Ingredients
- 1/2 teaspoon white vinegar (or apple cider vinegar)
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons vegetable oil (or canola oil)
- 4 1/2 Tablespoons water
Directions
- Each microwave cooks differently, adjust time accordingly! One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.
- Make sure your baking soda is fresh, vinegar too, they are what make the cake rise.
- 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!
Anonymous
Hi, I want to bake a cake for my mom and i loved this recipe, but do u know how much of the ingredients i need to make like an actual cake? Thank you 🙂
Suz
Just finished devouring this, and it was awesome! Took 1:30 in my 1200w microwave. Will definitely make again when I need a quick dessert fix!!
Anonymous
This can be as simple as: Flour, Sugar, Water…approx equal quantities of about 1/4 cup…1-2 tsp of oil; about 3/4 tsp of baking powder; and about a tsp of your choice of flavoring. If the mixture is too thick (it should be about the consistency of yoghurt) add another tablespoon of water.
Remember, this originated in the depression, when people baked with baking soda and an acid (vinegar, lemon juice, buttermilk) as the leavening that produces carbon dioxide and rising. Today, we have cheap baking powder which is just baking soda and an acid. The advantage to baking powder is that the special acid is mostly not activated until its heated. Hence, you don't have to worry about the mixture foaming up before it's cooked…and then coming out as a flat, hard, cooked "rock". The whole of idea of the "depressions" is to keep down that foaming until the last moment, when the cake goes into the oven. You don't have to worry about that with baking powder. The only problem with baking soda or powder is to use just enough, or it will give a weird bitter taste to the cake.
This is so cheap, that it's worth experimenting. Even if your experiment is a failure, it will cost almost nothing. Try non-gluten flour. Try flavoring with a tsp of cocoa, vanilla-banana-brandy-almond extract, instant coffee; mix in a "big T" of jam or jelly, etc. Use your imagination!
Diana Rodriguez
What else can I use instead of cocoa powder? And is Apple cider vinegar fine? Or what can I use instead of that ?
Anonymous
Can you make more than one of these at a time in the microwave? If so, how long should they cook?
Anonymous
Can you microwave more than one at a time? If so, how long?
Unknown
This is very similar to a mug cake Ive made for years. Its also yummy with a spoonful of peanut butter either over the top or mixed in the batter…
Anonymous
I dont use a microwave either. I baked mine in a toaster oven at 350. Can't remember how long, I just kept a close watch on it. Toaster ovens cook fairly fast (at least mine does becuase it's a small one) I'm guessing about 7-10 minutes though. I like mine a little underdone. Next time I'll time it so I'll know
Anonymous
If you don't have a microwave how long do you think you'd bake it for?
Anonymous
I will try this! Just wanted to say that I think the 3 wells are created for cooks with too much on their minds. This way you won't forget any wet ingredients! Haven't we all done that?
Anonymous
Thank you, this was the perfect fix for my sweet tooth, it turned out great.
Anonymous
I tried this and it turned out horrible😔 extremely chewy, almost like taffy. Any idea what went wrong?
Anonymous
You must have not followed the recipe or messed up the ingredients or over cooked it. Mine turned out great.
Anonymous
I used extra cocoa and added chocolate chips, plus I changed it to malt vinegar as I didn't have white vinegar. Also, I didn't put them into depressions or whatever it's called and I only baked it for 1.45, stopping at 1 minute to add chocolate chips so they were melted. Turned out delicious.
Anonymous
Made cake for over 35 years can't wait to try this cup version
Alli
So easy and delicious!
susan
WooHoo!!I saw this recipe,ran to the kitchen and made some for my pregnant daughter!Thanks so much!!
C4lly
I love this recipe, and it works well with gluten free flour, I use self raising flour and leave out the baking powder. Tonight I didn't fancy chocolate so took out the cocoa and replaced with dessicated coconut and cherries, poured over a little soya cream cheese and coconut cream mix so completely dairy and gluten free, it was delicious thank you xxxxx
renee van vollenhoven
Can I use coffee instead of cocoa? And how much coffee?
sk
You can use warm coffee instead of warm water but to keep proportions of solid-liquid intact you'll need the cocoa.You could use chocolate powder or maybe just try subbing it for flour.
renee van vollenhoven
Can I use coffee instead of cocoa? And how much coffee?
Erin Sears
Just found this today on Pinterest. It is so good! Thanks!!
Anonymous
Best mug cake I have tried and was very moist. I was skeptical since there is no dairy or egg. Kathryn, maybe you cooked it too long. You could add more cocoa by switching cocoa with flour for a stronger chocolate taste. I thought it was perfect. I added chocolate chips. yummy!!
Kathryn Payton
This is an okay recipe. No great impression. Not sweet, barely moist, barely a chocolate flavor. Won't make again…
Michelle C
I am eating this as I type and it is deeeelish! Thank you Mary for introducing me to Crazy Cakes and Crazy Cakes in a Mug. You rock!!!
Monica Scott
Wow that's an info on how to prepare a cake without eggs.Thanks for sharing such a nice info.
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LaVonne
My mother's favorite cake was crazy cake (we called it wacky cake). She even wanted it on her birthday even though we had it all the time. A few years ago, I started making it again and it is sooooo good! I had been considering making a mug version, but you saved me the trouble of doing the math. Thanks!