Spiced Crazy Cake – NO Eggs, Milk or Butter
This awesome from scratch cake has no eggs, milk or butter, you don’t even need a bowl, it’s super moist and delicious! This cake is also budget friendly, perfect for family and friends with egg and dairy allergies – it’s vegan! It’s also a super fun activity to do with kids. You probably have everything you need to make this cake right in your pantry.
**Be sure to check out all my crazy cake flavors – Chocolate, Snickerdoodle , Carrot, Lemon, Chocolate Mint and more!
WHAT YOU NEED TO MAKE SPICED CRAZY CAKE
All-purpose flour, sugar, pumpkin spice, salt, baking soda, vanilla extract, white vinegar (or apple cider vinegar), vegetable oil (or canola oil) and water.
HOW TO MAKE SPICED CRAZY CAKE
Preheat oven to 350 degrees F. Spray an 8×8 inch square baking dish with non-stick cooking spray. 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). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water 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 vanilla frosting or dust with powdered sugar
Spiced Crazy Cake – No Eggs, Milk or Butter
- 1 1/2 Cups flour + 2 Tablespoons (all-purpose)
- 1 Tablespoon pumpkin spice
- 1 Cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar (or apple cider vinegar)
- 1 teaspoon pure vanilla extract
- 5 Tablespoons vegetable oil (or canola oil)
- 1 Cup water
Preheat oven to 350 degrees F. Spray an 8×8 inch square baking dish with non-stick cooking spray.
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 water 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 vanilla frosting or dust with powdered sugar. Enjoy!
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting(contains dairy)
- IMPORTANT – Make sure your baking soda and vinegar are fresh, they are what make the cake rise.
- You can double this recipe, just use a 9×13 baking pan.
- Mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease you pan.
- Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! This is a great tip from someone that made the cake using a GF mix – “…the mix I use is 1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch, 1tsp. xanthan gum. I’ve used it in everything from bread to cookies to cakes, and I love it. I do add just a bit more leavening agent *usually baking soda* than the recipe calls for. For instance, in this recipe I just added 1/2 of what it called for more. So the recipe called for 1 tsp, so I added 1 1/2. And it was SO good. Hubby didn’t even know it was vegan. And he’s a full on man lol. Meat, potatoes, you get it.” She also added another note for this GF mix – “I only increase the leavening on cakes and bread. cookies are fine.” A big thank you goes out to the sweet reader for being so helpful and sharing this tip with all of us!
So glad I found this! I recently had to give up eggs and gluten and this was the perfect simple recipe for a treat to bring to a potluck. It was really good with vanilla buttercream icing.
Thanks for the recipes. I’ve made the carrot and vanilla cupcakes with a great gluten-free flour blend. Both a hit.
One question: I noticed that in a few of the recipes for crazy Cakes you increase the flour by 2 tablespoons.
Why is that?
I can understand more flour in the carrot cupcake recipe because there are additional ingredients that can add moisture, like the carrots. However, you also increase by 2 tablespoons in the spiced crazy cake, but that recipe actually has less liquid ingredients than in the vanilla crazy cake and some others.
I’m trying to understand the reason for the increased flour because I’m testing some of your recipes with gluten free flour and want to make sure that the texture comes out right.
Is this a typo? Should all of the recipes have the additional 2 tablespoons of flour?
Thanks so much!
Can you use baking powder instead of baking soda? I just ran out!
Can you substitute apple cider vinegar for the white distilled? My youngest is allergic to corn and white vinegar can be made with corn.
Yes you can, Shannon – apple cider vinegar works too!
Hi! FYI Re: Corn allergies. Years ago, my son as a child, was tested and diagnosed with an allergy to corn, at Allergy, Asthma and Immunology Clinic at UWMC. I brought in corn syrup and corn starch for them to make a paste to understand if they were safe for him. He had no reaction, because it was explained that if it has zero protein, then it is okay, because it is the protein that a person is allergic to. So, if something is made from corn, it doesn’t necessarily mean a person is allergic to it. Talk about this with your health professional. It’s helpful to understand that you can bring a product in to a clinic to create a customized skin test. This was helpful information for me to understand. It helped open up my son’s diet dramatically.