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Depression Cake

Spiced Crazy Wacky Cake (No Eggs, Milk or Butter)

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Today I am sharing my Spiced Crazy Cake recipe again, so it has it’s own post/page and is easier to find.  Just like the original Chocolate Crazy Cake, this wonderful cake has no eggs, milk or butter – you don’t even need a bowl! Moist and delicious!

Spiced Crazy Cake – No eggs, milk, butter or bowls, super moist and delicious! This Spiced Crazy Cake is perfect for fall (and year round).  This cake is budget friendly and perfect for family members with egg and dairy allergies – it’s vegan! You probably have everything you need to make this cake right in your pantry. Best of all, it’s darn good cake. 




Be sure to check out all my crazy cake flavors – Chocolate, Carrot, Lemon, Chocolate Mint and more!
SPICED CRAZY CAKE - No Eggs Milk Butter Or Bowls

 

Spiced Crazy/Wacky Cake 

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Ingredients

  • 1 1/2 Cups flour + 2 Tablespoons (all-purpose) 
  • 1 Tbsp. pumpkin spice
  • 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 
  • 1 Cup water 

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 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 frosting ( I used vanilla). Enjoy!

Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting(contains dairy)

 

Tips

  • 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! 

Thank you so much for stopping by!
Cheers!

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

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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.

Note: This is not a sponsored post, I have no affiliation with the makers of Kahlúa, I’m just a fan! 

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

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, 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
step-by-step photos below
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!

Vanilla Crazy Cake & Spiced Crazy Cake

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This week’s tried & true I am sharing two more Crazy Cake recipes I tested in my kitchen…Vanilla & Spiced Crazy Cake!

Crazy Cake, also known as Wacky Cake and Depression Cake  – No eggs, milk butter or bowls. These amazing cakes are budget friendly, perfect for family and friends with egg or dairy allergies or if they are vegan. Best of all, they really good cakes! You probably have everything to make a Crazy Cake right in your pantry!

Head here for the complete list of Crazy Cake flavors!

Vanilla Crazy Cake - Vanilla Wacky Cake

Spiced Crazy Cake - Spiced Wacky Cake

Last week I shared a Chocolate Crazy Cake recipe that was given to me several years ago by a close friend. This super moist and delicious cake has no eggs, milk or butter. You don’t even need a bowl! This recipe was born during the Great Depression, when people had to be creative during hard times. I am so thankful for this recipe, it was such a gift to my family – our youngest has an egg allergy and is able to enjoy real cake!

Click the photo below to head over to grab the Chocolate Crazy cake recipe!

Since I shared this recipe last Tuesday, it has received over 100,000 page views! People are crazy for Crazy Cake! From reading several comments, this wonderful cake is a sentimental recipe to many. I am thrilled so many people stumbled upon a lost family favorite…that makes my heart happy.

Update 2018 – Since sharing the original Chocolate Crazy Cake recipe, along with all the other flavors added over the years  – these recipes have had millions of views!  People are crazy for  Crazy Cakes!


Just a few more interesting things I learned – this cake is also known as Wacky Cake, Depression Cake, Vinegar and Oil Cake, Happy Valley Cake and Dump Cake. I’m sure there are more names out there and I would love to hear what your family calls this cake.


I’ve had several people ask if this cake can be made in vanilla…I decided to give it a try! With just a few simple changes to this recipe, I was able to make Vanilla Crazy Cake! I also made a Spiced Crazy Cake too! Both turned out wonderful – super moist and delicious!  

Vanilla Crazy/Wacky Cake

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Ingredients

  • 1 1/2 cups flour + 3 Tablespoons (all-purpose)
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 1/2 to 2 teaspoons pure vanilla extract
  • 5 Tablespoons vegetable oil 
  • 1 cup water 



Directions
Preheat oven to 350 degrees F.

Mix first 4 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 frosting.  Enjoy!

Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)


Tips 

This cake is not light, it is more dense – like a cornbread cake. For a stronger vanilla taste, you could add a 1/2 teaspoon more of vanilla for a total of 2 teaspoons.

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

You can also 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! “Yes it is yummy and very moist. It even works with gf flour mixes!”

PINNABLE IMAGE

VANILLA CRAZY CAKE - No Eggs, Milk Or Butter

Crazy Cake batter used for cupcakes!

Crazy Cake Cup Cakes

 SPICED CRAZY CAKE RECIPE

SPICED CRAZY/WACKY CAKE

Save Recipe to Pinterest

Ingredients

  • 1 1/2 cups flour + 2 Tablespoons (all-purpose) 
  • 1 Tablespoons pumpkin spice
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons vegetable oil 
  • 1 cup water 



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 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 frosting ( I used vanilla). Enjoy!

Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)

Tips

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

You can also 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! “Yes it is yummy and very moist. It even works with gf flour mixes!”

Pinnable Image
SPICED CRAZY CAKE - No Eggs, Milk or Butter
Thank you so much for stopping by!
Cheers!

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

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CRAZY CAKE, also known as Wacky Cake & Depression Cake – No Eggs, Milk, Butter, Bowls or Mixers! Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. It’s darn good cake!

Read rave reviews from people who tried this recipe on Pinterest!

Read more rave reviews.

Chocolate Crazy Cake - Also known as Wacky Cake and Depression Cake

 
 
More cake flavors have been added since this post. Click on the photo below to head to the recipes section for links to all the flavors. There are mug cake versions too!
 
Crazy Cake can be made with Gluten Free mixes! Many people have commented they have made this cake with Gluten Free mixes and it’s wonderful.”Yes it is yummy and very moist. It even works with GF flour mixes!” 

For years, my youngest one never had cake because of her egg allergy. I know there are worse things in life…but no cake? That just stinks. She never had REAL cake until my good friend shared her mom’s Chocolate Crazy Cake recipe with me four years ago – also known as Wacky Cake. This cake has no eggs. No eggs?! Huh?! How can you make cake without eggs?! The recipe didn’t even call for an electric mixer! When my girlfriend gave me the recipe, all I could think was how will it taste like real cake? It can’t be possible.

 

Within minutes of her sharing the recipe, I whipped up the cake while talking to her on the phone. I could not believe how easy the cake was to make. No bowls. No mess. I mixed everything in the baking pan. AWESOME.  When the cake was done, frosted, ready to eat…I could not believe how moist it was. It was crazy good!  Better than any box cake I’ve ever had. My daughter LOVED it! I think I shed a tear or two when she had her first bite. I was so happy she finally got to see what REAL cake tastes like.

From that day on, it was good-bye to the same old ice cream cakes we had EVERY SINGLE YEAR for EVERY birthday….and hello yummy REAL chocolate cake…with ice cream on top.


 

I made this cake for my oldest daughter’s Sweet 16 last week. Everyone got to eat cake, even our little one with the egg allergy. That makes my heart happy.

 

I did a little research on Crazy and Wacky Cake recipes. These cakes were created during the Great Depression, when eggs, milk and butter were very hard to come by. The cakes are also known as Depression Cakes. Remember my favorite childhood Depression sandwich my grandparents made? People were pretty resourceful during those hard times. It took some creativity and baking science to create a cake without eggs or butter. You don’t even need a mixer. Genius!
 
The LA Times has a great article on Crazy Cake: 

“Mad for crazy cake – It contains no butter or eggs, is a cinch to make and comes out rich, moist and delicious. What’s not to like?“ 

Pinnable Image 

Chocolate Crazy Cake - No Eggs, Milk, Butter or Bowls

Read more rave reviews from people who tried this cake on Pinterest! 

 

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

Save Recipe on Pinterest

Print Recipe 

Ingredients

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract 
  • 5 Tbsp. vegetable oil 
  • 1 Cup water 

Directions (picture tutorial below)

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 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 frosting. Enjoy!

 
Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

 

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FROSTING RECIPES:



TIPS:

  • You can double this recipe, just use a 9×13 baking pan.
  • Mix 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 your pan. You can also make cupcakes – be sure to adjust baking time. 
  • Google Bob’s Red Mill’s Gluten-Free Crazy Cake.
  • Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top.  
  • This cake is also a great activity to do with kids.

 

 
Here are some spring cupcakes my sister made using the Vanilla Crazy Cake  recipe, for a birthday party where several kids had severe egg and dairy allergies.


Many people have asked if I have a Crazy Banana Cake recipe. I don’t have one yet, but stay tuned. In the meantime, here is a CRAZY BANANA CAKE with CREAM CHEESE FROSTING recipe that’s not crazy because it’s dairy and egg free (this recipe contains eggs, butter and buttermilk), but crazy because of how it is made… and it’s amazing!

 

Thanks so much for stopping by!
Cheers!
 
 

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