Sweet Little Bluebird

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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.

 

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!

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Comments

  1. 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

  5. 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

  10. 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

  11. 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
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