Tuesday, March 5, 2013

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


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!




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?" 

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

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 9x13 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!


807 comments:

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JMG said...

My mother makes this cake---slightly different ratios of ingredients but same concept. We call it Chocolate Vinegar Cake because of that unique ingredient. However, we are lucky and have been eating it for at least 35 years! It is a family favorite. . .well, and all our friends love it to when we bring it to functions!

JMG said...

My mother has been making a similar recipe for at least 35 years! We love it. . .and so do our friends!

The Smeads said...

I must be ultra emotional tonight, because as I read this i cried. I have a 4 year old son who has severe egg, nut and dairy allergies which prevents him from having very many "treats". I cant wait for him to try this! He will be thrilled to have something "normal" like his brothers :)

Mary said...

I am SO Happy you found this recipe!!! My heart is smiling. Your son is going to love this cake!!! You will too!!! Don't forget there are 3 Cake recipes - Chocolate, Vanilla & Spiced. I plan on trying out a lemon cake soon.

You should check out my Pinterest Board that has lots of egg free goodies. Many may be nut and dairy free too:
http://pinterest.com/SLBblog/egg-free-recipes/

Here are a few great recipes he might be able to have from my blog:

Baked Apple Pie Tortilla Rolls: http://www.sweetlittlebluebird.com/2012/09/inspiration-cafe-13-baked-apple-pie.html

Egg Free Chocolate Chip Banana Bread - you don't have to use Choc chips:
http://www.sweetlittlebluebird.com/2012/01/egg-free-chocolate-chip-banana-bread.html

Baked Cinnamon Sugar Tortilla Bowls - you can fill them up with fruit or apple crisp:
http://www.sweetlittlebluebird.com/2012/09/baked-cinnamon-sugar-tortilla-bowls.html


Thank you so much for stopping by and sharing. Please come back and let me know what you, especially your son, think of the cake!!!


Anna from Natures Home Spa said...

Thanks SO much for this recipe. Our grandson is turning one this week, just discovered why he's been so sick..egg, milk , nut allergy. To be able to make him a birthday cake for that first B-Day makes me Sooooooo happy! His mama is going to be so thrilled when I show her your recipe! thanks a bunch!
Anna

Akieley said...

Can't wait to make this this weekend for Easter. My daughter is allergic to egg so this is perfect for her!

Molly said...

So yummy! I made this tonight in a 13 X 9 for my family of 10 and they were all oohing and ahhing over it. I added a few crumbled oreos to the batter and then made an oreo cream cheese frosting. Not friendly for allergies, I'm sure... but I wanted to thank you for the fun and easy recipe, nonetheless. I will be making versions of this for many years to come... so simple, yummy, and moist. You are very sweet, too! Thank you!

Alison said...

Thank you so much for posting this! My friend sent me the link. I am pretty sure my baby is allergic to eggs and I was feeling sad that he couldn't have a "real" birthday cake for his first birthday. Excited to try this!

Nina said...

You won't be sorry when you make this cake. We used this recipe a lot growing up on the farm. And this year my daughter surprised me with this cake for my birthday - oh it was so good.

Pini said...

I'm not sure if someone has already asked this, but can I use self-raising flour? I made the chocolate version last week with all purpose, and it rose BEAUTIFULLY. So, I imagine that a little bit of baking powder would only make it fluff up more, but I don't want to take any chance :)

Pini said...

I love this recipe. I made the chocolate version last week. At first, I wasn't too happy about the flavor, but it got better each day....and more moist each day as well. I'm going to try the vanilla and spice versions soon and I was wondering if the flour in the recipe is self raising or all purpose (I know it sounds silly to ask AFTER I've already made one, hehehe). I used all purpose, and it rose beautifully! So, I guess a bit of baking powder would only contribute to the fluffiness. But, I don't want to take any chances.
Thank you in advance for any guidance. And, thank you for posting in the first place! :)

Anonymous said...

hi - I was just wondering, what happens if I do NOT make the depressions? believe it or not, I can be that lazy :)

Stacey said...

This does look great! We've got a dairy allergy in the house so I'm always excited to find cakes like this that don't use butter or milk. A question on the cocoa: should I use natural or Dutched?

Anonymous said...

This might be a silly question, but why the 3 depressions? Why can't you just pour the liquids in like normal? So excited to try this by the way! Looks delicious! Thanks for sharing!

Molly said...

Hi Mary, thank you for posting this recipe and variations. I've seen this in community cookbooks for years but never tried it before. Your sweet little chocolate cake picture lured me from Pinterest (yay!) and now I have a batch of GF,FF, SF heaven in the oven right now. Hey if you are gonna mess with a recipe why not go all-out, huh? So far it is rising beautifully and the batter (which I whisked together in a bowl because of the gf flour blend) tasted really good. To share with you...my fav gf flour blend is this: 1 cup sorgum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 cup almond flour and 1 1/4 tsp. xanthan gum. I store it in the fridge and then re-whisk it to fluff it each time it is used.

For this cake I subbed 1/2 cup splenda for baking so it will not be as tall as the original and also subbed home-canned applesauce for the oil. The cake will be absolutely gastric bypass friendly for me. Thank you!!!!

Molly said...

Hi Mary, thank you for posting this recipe and variations. I've seen this in community cookbooks for years but never tried it before. Your sweet little chocolate cake picture lured me from Pinterest (yay!) and now I have a batch of GF,FF, SF heaven in the oven right now. Hey if you are gonna mess with a recipe why not go all-out, huh? So far it is rising beautifully and the batter (which I whisked together in a bowl because of the gf flour blend) tasted really good. To share with you...my fav gf flour blend is this: 1 cup sorgum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 cup almond flour and 1 1/4 tsp. xanthan gum. I store it in the fridge and then re-whisk it to fluff it each time it is used.

For this cake I subbed 1/2 cup splenda for baking so it will not be as tall as the original and also subbed home-canned applesauce for the oil. The cake will be absolutely gastric bypass friendly for me. Thank you!!!!

Anonymous said...

I made two of these today and they came out SUPER dry :/ I had two 9x13 so I doubled the recipe, I must have done something wrong....I'm going to try again and see what happens! I love depression recipes!!!

Anonymous said...

I found this recipe in an old cook book. It was a cook book used by cattle drivers, that drove cattle to the market in the 1800's. They typically had a chuck wagon and cook, who did all the cooking for the cowboys. Since they were on open range for weeks they couldn't have eggs, milk, or such that would spoil. So I'm not sure how far back this exact recipe goes, but certainly for the depression area.

Anonymous said...

There are eggs in ice cream.

4M's Momma said...

Hi there! Found this recipe through Pinterest and it sounds fantastic. I was wondering if anyone has tried it with Gluten Free flour... My daughter has Celiac disease, and is unable to have traditional flour.

95b2f43e-9fba-11e2-a8bb-000bcdcb5194 said...

is there a way to make this wheat/gluten free too? :) my son cant have regular flour because he cant have wheat/gluten (along with dairy and soy!) would it work with gluten free flour?

Anonymous said...

Found this on pinterest...repinned it from my SIL weeks ago. Now I'm bringing dessert to my dinner club and one of my friends is now dairy free while she's nursing her newborn. I really wanted to bring something that everyone could eat and would be yummy. Enter that cake recipe I pinned a few weeks ago...:) I'll be topping it with powdered sugar as well. THANKS!!

Mary said...

Hi 4M's Momma - I have not used GF Flour but this is what comment that was left on this post:

"Hi Mary, thank you for posting this recipe and variations. I've seen this in community cookbooks for years but never tried it before. Your sweet little chocolate cake picture lured me from Pinterest (yay!) and now I have a batch of GF,FF, SF heaven in the oven right now. Hey if you are gonna mess with a recipe why not go all-out, huh? So far it is rising beautifully and the batter (which I whisked together in a bowl because of the gf flour blend) tasted really good. To share with you...my fav gf flour blend is this: 1 cup sorgum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 cup almond flour and 1 1/4 tsp. xanthan gum. I store it in the fridge and then re-whisk it to fluff it each time it is used.

For this cake I subbed 1/2 cup splenda for baking so it will not be as tall as the original and also subbed home-canned applesauce for the oil. The cake will be absolutely gastric bypass friendly for me. Thank you!!!!"

Hope that helps! It might be worth it to just give it a try with GF Flour! If you do make it, please stop by and let my know how it turned out! Fingers crossed it turns out awesome!!!

Mary said...

Hi - this is comment that was left on this post regarding GF Flour. It may be worth a try. I have never used GF flour...hope this helps:

"Hi Mary, thank you for posting this recipe and variations. I've seen this in community cookbooks for years but never tried it before. Your sweet little chocolate cake picture lured me from Pinterest (yay!) and now I have a batch of GF,FF, SF heaven in the oven right now. Hey if you are gonna mess with a recipe why not go all-out, huh? So far it is rising beautifully and the batter (which I whisked together in a bowl because of the gf flour blend) tasted really good. To share with you...my fav gf flour blend is this: 1 cup sorgum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 cup almond flour and 1 1/4 tsp. xanthan gum. I store it in the fridge and then re-whisk it to fluff it each time it is used.

For this cake I subbed 1/2 cup splenda for baking so it will not be as tall as the original and also subbed home-canned applesauce for the oil. The cake will be absolutely gastric bypass friendly for me. Thank you!!!!"

Mary said...

Thanks for the tip. :) There are lots of brands of Ice cream that do not have egg, just have to be sure to read the labels!

Mary said...

Yum! I'll be sure to check it out! Thanks for the visit!!

Mary said...

You are lucky to have this recipe for 35 years!!! I am just so happy to have it now, especially for my daughter - it's a family fav too:) Thanks so much for the visit and comment!!!

Mary said...

You are so welcome, Anna! I hope your grandson was eating cake on his bday! Thank YOU for the visit and sweet comment! Be sure to check out the other Crazy Cake recipes on my blog, he'll have more cakes he can enjoy!

Mary said...

Hi Akieley, I hope you made it and your daughter was eating cake!!! This recipe was blessing when my friend shared it with me! Everyone should be able to eat REAL cake!

Mary said...

Hi Molly,

Thank you so much! :) YUM, Oreos - I need to try that!!! Thank you for sharing how your cake turned out and the Oreo tip! So sweet of you to stop by and share - greatly appreciated! I hope you are off to a wonderful week!

Mary said...

Hi Alison,

I am so glad your friend shared this with you! You will love having this recipe if your little one does an egg allergy. Be sure to check out the other Crazy Cake recipes too...I have vanilla and Spiced cake versions and plan on trying out a lemon cake soon. Also, you can add choc chips, etc, to the cake batter...have fun with the recipe, try different things. Having a child with an egg allergy, sometimes you have to get creative. I have also made cupcakes and cake pops with this recipe - just follow the recipe using a large mixing bowl! :)

Thanks so much for the visit and sweet comment!

Mary said...

Hi Pini,

I have never used self-rising flour, so I'm not sure. But I think you may be right....I imagine it would fluff up even more :)

Thanks for the visit and letting me know how your cake turned out! If you ever try the recipe with self-rising flour, please stop by and let me know how it turned out!

Mary said...

I did that once and it turned out flat :( I think it messes with the "chemical reaction" that causes it to rise.

Mary said...

I have only used Hershey's cocoa, but I think as long as it is unsweetened cocoa it should good :)

Mary said...

Thanks for the visit and question :) I hope you have a great week!

Mary said...

Hi...not silly question at all. I think the depressions keep KEY ingredients separate until you mix them up, to get the "chemical reaction" to get it to rise.

Mary said...

THANK YOU for the comment and tips, Molly! I hope you stop by and let us all know how your cake turned out with your variations! Many people have been asking if they can use GF flour with this recipe - I have never used GF flour.

Thanks so much again for the comment & tips! I am so glad you are able to adapt this recipe for different diet restrictions!

Have a great week!

Mary said...

:( I am so sorry to hear this. I have never had it turn out dry. hmmm? I wonder if you didn't add enough oil. I know this recipe is a winner, so maybe try it again and just do the 8" square pan and see how it turns out. I hope you have better results if you do try it again.

Thanks for the visit! I hope you have a wonderful week!

Mary said...

Very cool! Thank you so much for sharing!!!

Mary said...

Hi! I have not used GF flour, BUT someone above left a comment while she was baking using GF flour:

"Hi Mary, thank you for posting this recipe and variations. I've seen this in community cookbooks for years but never tried it before. Your sweet little chocolate cake picture lured me from Pinterest (yay!) and now I have a batch of GF,FF, SF heaven in the oven right now. Hey if you are gonna mess with a recipe why not go all-out, huh? So far it is rising beautifully and the batter (which I whisked together in a bowl because of the gf flour blend) tasted really good. To share with you...my fav gf flour blend is this: 1 cup sorgum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 cup almond flour and 1 1/4 tsp. xanthan gum. I store it in the fridge and then re-whisk it to fluff it each time it is used.

For this cake I subbed 1/2 cup splenda for baking so it will not be as tall as the original and also subbed home-canned applesauce for the oil. The cake will be absolutely gastric bypass friendly for me. Thank you!!!!"

I think you shoud give this recipe a try...it sounds like GF flour worked great! Worst case, it doesn't work. Best case, your son will be able to eat REAL YUMMY CAKE!!! I shared two other versions too, Vanilla & Spiced :)

If you make this recipe with GF Flour, please stop by and let me know how it turned out. Lots of people have been asking the same question. The next time I'm at the store, I plan on grabbing some GF flour and testing it out. When I do...I'll be sure to stop by your comment and let you know how it turns out. )

Thanks so much for the visit! I hope this is a cake your son can enjoy!

Mary said...

YAY!!! I am so glad you found this recipe! It really is a great recipe to have on hand for people with diet restrictions such as egg & dairy. More than anything, it just super yummy cake EVERYONE can enjoy!

Thanks you for the sweet words and visit! I hope you are off to a wonderful week! Cheers!

Stacia R. said...

I'm planning on making this for my daughter's birthday in a few weeks, but wanted to make it "fancier." Do you think I could make two pans and then use the two cakes to make a layer cake?

Mary said...

Hi Stacia,

I have never made a layered cake with this recipe. What I would do is mix the batter in a BIG bowl, make sure you just follow the recipe and do the depressions. Be sure grease and flour your pans well...I think it should be fine!

If you make it this way, please stop by and let me know how it turned out. Happy birthday to your daughter!

Jackie Wright said...

Do you know if this recipe needs converting for high altitude? I love in Denver and have had trouble with baking before. Thanks.

Chela Gonzalez said...

Maravilloso!!!!!

Ya lo he hecgo varias veces, delicioso!!!!

Hoy lo he publicado, con tu permiso. ...

http://bizcochela.blogspot.com.es/2013/04/crazy-cake-o-bizcocho-loco-sin-huevos.html?m=1

Gracias!

Besos

Tab said...

Thank you!!!! My little boy is turning 2 in a month and a half, and I needed an egg-free delicious cake/cupcake recipe. Thank you a million times! I'm sure my little O will love it!

Sherri said...

I have been admiring this cake for weeks!! Well, it is in the oven now! Can't wait to try it out. I'm not much of a frosting fan, so I'm going to sprinkle some powered sugar on top!! Thanks for sharing this recipe with us!! I'll have to try your other flavors next!! :-)

Anonymous said...

This is so yummy!!! I just made it and couldn't wait for it to cool!!

Kaity WIllis said...

i just made it and OMG it was amazing!!! woohooo cheap cake i can make just about anytime i want cake and its quick it baked only for 25mins though BUT woohoo yummo
thanks for sharing on pinterest im so glad i found it. i really wanted some cake

Kimi said...

Until about two minutes ago when I found this on Pinterest, I thought our family was the one in the world that knew about Wacky Cake!! I am 33 and have had it for every birthday, holiday and just about every other occasion that you can think to serve a great cake at since I was, well, born!! My Grandmother(nearly 80)has been making this cake exclusively since she discovered it, though, I'm fairly certain we all assumed she concocted this masterpiece of chocolatey goodness all on her own!! Our family is a bunch of Peanut Butter fanatics, so we have always had ours with a homemade chocolate/PB frosting that she seemed to have perfected over the decades.
I must admit, I'm a bit bummed that it turns out that the recipe isn't exactly a family treasure, but I'm thrilled to find that there are other flavor variations to try now too!! Happy eating everyone!!

Star said...

We tried this in our home and all of the children loved it!! In a small attempt at being a little bit healthier I have made it with whole wheat flour. It turned out perfect both times. No one could tell it was in there. We loved it. Thank you. We look forward to trying the variations.

Anonymous said...

I grew up eating this cake and when I was a young newlywed it was perfect because it was not a huge cake for the two of us and it tastes wonderful. When I was eating it then, I new eggs gave me trouble, milk too, but now I find out I can't do flour! I don't know if gluten free flour would be as good but you can't beat this cake, love it warm. Add cinnamon!

Shelley said...

You could also put marshmallows on top while baking to make an icing. I use large ones and place them about 1 and a half to 2 inches apart.

thisiscarmela said...

Hi! Thanks so much for the recipe, I can't wait to try it out! (The vinegar-baking soda magic appeals so much to me, and it's equally amazing that this recipe has been developed out of the resourcefulness and creativity of our grandmothers).

The only problem I have is that I don't own an oven because of space and ventilation constraints. Is it possible to use this recipe for a stovetop cake or pancakes? Thanks! :)

Anonymous said...

I make a chocolate one and top it with real whipped cream

sasha said...

This cake looks so good! Do you have any idea if this cake would work with honey instead of sugar? I think that it would work fine but I was wondering about how to add it to the cake, maybe make a 4th depression to the dry mix and put the honey in it?
Also, as someone mentioned above, flaxseed works great as an egg replacer. I do it all the time when I bake. What you do is you is replace each egg with one tablespoon of ground flaxseed. Each tablespoon of flaxseed is mixed with 3 tablespoons of room temperature water. You mix the flaxseed and water until it gets kind of gooey and then add it to your recipe as you would the eggs.

Kim Ruark said...

can you use self rising flour? i want to make this and have all the ingredients except for all purpose flour :(

Mary said...

Hi Kim - I have never used self-rising - BUT, I did a quick google search and others have, it looks like they just skip the baking soda :) Here is a link to a Wacky Cake recipe that uses self-rising flour: http://www.cooks.com/rec/view/0,176,151171-253199,00.html

I recommend following my recipe and don't add baking soda. If you make it, I'd love to hear how it turned out! :)

Thanks for the visit!

Mary said...

Hi Sasha - I don't know if it will turn out with honey. The cake rises with a chemical reaction of the vinegar and baking soda...the honey may mess with the "reaction" - But....it can't hurt to try! If you do try - I agree, make a fourth depression. I'd love to hear if it turns out.

Thanks so much for the flaxseed tip!!! :) So appreciated!!!!

Thanks for the visit and sweet words! I hope you are having a great week!

Stella Bowmaster said...

The cake was amazing, mine was dry tho. Was wondering if there was anything I could to give it more moist

K said...

I found this on Pinterest as I was looking for dairy/egg free cake recipes (my son is allergic to both and has been asking for cupcakes for about the last month!). Does anyone know the reason for the liquids being separated like that? I'm asking because I'd like to make cupcakes with this recipe and it would be easier to just mix in a bowl and pour into a cupcake pan, but I don't want to mess it up :)

Mary said...

Hi K, I'm so happy you found this recipe...you will love it, and your son is going to LOVE IT! The reason the liquids being separated, is the science behind the cake so it rises (reaction of the ingredients) - you can easily make the batter in a big mixing bowl, just follow the directions for the dry and wet ingredients - make your depressions in the bowl. I have made cupcakes and cake pops with this recipe :) If you are making cupcakes, you'll probably want to double the recipe.

Please stop by and let me know what you and your son think of the cup cakes! Have a wonderful weekend! Thanks so much for the visit!

Mary said...

Hmmmm? I'm not sure, Stella? Some people have substituted the water with almond milk. Maybe you cooked it too long? If your oven bakes faster, you may want to shorten the baking time. I'd say give it another try...my cakes are always moist. Sorry your cake turned out dry. One other thing you could try, is add just a tiny bit more oil. Hope your next one turns out super moist.

Mary said...

I am so sorry....just saw your comment just now, Jackie. I have never baked in High altitude :( I would maybe follow other cake recipe recommendations for baking at high altitude. I hope you make the cake and love it! Thanks so much for the visit! Have a great weekend!

Mary said...

Yay!!! So happy you found this cake recipe, Tab! Happy birthday to your little O!!! Cheers!

Mary said...

Hi Sherri, Woo hoo!!! Hope you LOVED the cake! Thank you so much for the super sweet comment and visit! Cheers!

kouky said...

Merci merci Mary pour cette belle recette que j'ai trouvé sur Pinterest. je l'ai réalisée avec beaucoup de plaisir et nous avons beaucoup aimé! j'ai apporté un petit changement en mettent du café fort à la place de l'eau, ça lui a donné une saveur plus corsée.
Voici mon crazy cake: http://cuisinea4mains.wordpress.com/2013/05/03/crazy-cake-ou-comment-faire-un-gateau-au-chocolat-facile-sans-oeufs-sans-lait-et-sans-beurre-que-du-bonheur/
Très bon week end à vous!!

Anonymous said...

ohh my goodness thank you for putting this recipe on here it is officially birthday cake at our house we really love making it

Abby M said...

I have this in the oven right now and we're so excited to try it! Our oldest son will be turning 4 the end of next month, and he has life threatening allergies to milk and eggs (as well as less severe allergies to several other foods!). We did a chocolate cake box mix with a Dr. Pepper last year and it was yummy, but it tasted like soda! If this comes out as tasty as everyone says it will, this will probably be the cake I make for his birthday! Do you know if you can make cupcakes with this? Since the reaction between the vinegar and baking soda is so short lived I didn't know if there would be enough time to dole it out into cups. Thank you so much for sharing the recipe!!
http://livingwhilelivingwithout.blogspot.com/

Anonymous said...

Has anyone tried it with Gluten free flour?

Wendy said...

Such a hoot these recipes are! I've pinned them all to my board and read EVERY comment. Such neat suggestions from other posters! The basic recipe is perfect, of course, but it is sure fun to try other's recipe add ins. Thanks so much for sharing!

Wendy said...

Ooooooohhh Penuche Frosting! thanks for posting the link, I'm going there NOW.
Wendy
Claremont CA

Anonymous said...

Aww... looks and sounds lovely! Now, if only I can use some other flour to make it gluten free and replace the sugar with a natural sweetener... then it will be perfectly healthy too!! I will have to try it. :) If you hear of any gluten-free depression cakes... I would much appreciate it!

Anonymous said...

What is frosting you use for this cake ? can you please give me recipes :)
Thank you!

Sara Hernandez said...

I am so excited I found this! I have a niece who's allergic to both eggs & milk (my poor thing). I can't wait to finally bake her a cake!

Sara Hernandez said...

I am SO excited to try this! My niece is about to be 2 & she's allergic to both eggs and milk (my poor thing). I cannot wait to finally be able to feed her cake! Thanks for sharing this!

Anonymous said...

Sorry I didn't read all the posts but I have been making this cake for years and its a great hit... I also use strong cooled coffee in replace of the water and the cake has a more chocolaty taste for the chocolate lovers out there :)

Ashlee Hughes said...

Is there anything you can use besides vinegar? I know that is usually an item we have lying around but I can't seem to find mine anywhere and wanted to try this cake out without having to run to the store.

Bernadette said...

Hi, my cousin-in-law has tried many different Gluten Free flour options and this is the best she has found for flour and for this recipe. It is still awesome! You can get both ingredients off of amazon or if you have a natural grocer they had both also.

Gluten Free: instead of regular flour use the Mama's Blend Coconut Flour (same amount as the regular flour) and a 1/2 tsp of Xanthum Gum .

Bernadette said...

Hi, my cousin-in-law has tried many different Gluten Free flour options and this is the best she has found for flour and for this recipe. It is still awesome! You can get both ingredients off of amazon or if you have a natural grocer they had both also.

Gluten Free: instead of regular flour use the Mama's Blend Coconut Flour (same amount as the regular flour) and a 1/2 tsp of Xanthum Gum .

Anonymous said...

LOVE this cake recipe. I'm super excited to try the other flavors-we've only ever made the chocolate one!!!

Anonymous said...

I love this! If you want to make it that tiny bit alcoholic (I'm too young to drink but I can see it in the recipe book) you can use red wine instead of vinegar I think...

Anonymous said...

Hi,
Just wanted to thank you for this really simple but gorgeous recipe. I have a class of SN kids and they all loved making their own cake and eating it after :) They were so proud (I loved it as so many other cakes need you to cream the sugar and butter or other methods that the kids find too hard)

Thanks again for posting it.

Jess said...

I REALLY wanted to bake a chocolate cake yesterday, but I didn't have any dairy products in the house except for one measly stick of butter. I threw this recipe together in a few minutes and it turned out fantastic! Transforming some dry ingredients into a fizzing pile of goo and then a yummy, moist cake restored my sense of wonder for the magic of science. I was able to save my butter for a half recipe of Pioneer Woman's Texas sheet cake icing with pecans. It was a great combination, although not dairy and nut free.

Anonymous said...

came across this late at night but will come back to read comments looking for GLUTEN FREE version. It there is a successful one, please sweetlittlebluebird please post so I don't have to search, my eyes are tired at the end of the day and thank you

Mary said...

Hi! I have read several comment that people used GLUTEN FREE flour and the cake turned out great. Here is one comment that was left:

"Hi Mary, thank you for posting this recipe and variations. I've seen this in community cookbooks for years but never tried it before. Your sweet little chocolate cake picture lured me from Pinterest (yay!) and now I have a batch of GF,FF, SF heaven in the oven right now. Hey if you are gonna mess with a recipe why not go all-out, huh? So far it is rising beautifully and the batter (which I whisked together in a bowl because of the gf flour blend) tasted really good. To share with you...my fav gf flour blend is this: 1 cup sorgum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 cup almond flour and 1 1/4 tsp. xanthan gum. I store it in the fridge and then re-whisk it to fluff it each time it is used.

For this cake I subbed 1/2 cup splenda for baking so it will not be as tall as the original and also subbed home-canned applesauce for the oil. The cake will be absolutely gastric bypass friendly for me. Thank you!!!!"

Hope this helps!

Anonymous said...

My mom used to make this a lot when we were growing up and I have made it many times for my family also. Its delicious and kind of reminds me of a cake and a brownie combined. Mom always used boiled icing on it. Which is the icing you make to put on home made German chocolate but without the coconut and nuts. Simply sets the cake off for sure.

Kay Cowell Texas

Mary said...

One more comment I read on Facebook - "Yes it is yummy and very moist. It even works with gf flour mixes!"

Anonymous said...

I had to leave a comment(usually I never do)...Let me start with saying - This cake was amazing! I don't eat eggs, so it's really difficult to find a good cake recipe. I love how you added more cake ideas...I will have to try those also. Thank you so much! My Family and I love this caked, its so easy and SOOO good!

Pami Hoggatt said...

Hi! I made this cake last night because I was so interested from your post. I wondered if you would mind if I reproduced the recipe on my blog with a link to this post?

Pami Hoggatt said...

Hi! I made this cake last night because I was so inspired by your post! I wondered if you would mind if I reproduced the recipe on my blog with a link to this post?

Jacqueline Stevason said...

Make your own nonstick cooking spray! 1 part veg oil to 5 parts water in a spray bottle. Shake it up before you use it, and voila! No nasty chemicals that are in commercial cooking sprays, and super cheap :)

Anonymous said...

Hey Mary!
You just saved my day with this cake.
Tried it glutenfree and it worked out.
Thanks a lot <3

Vicky from Germany.

Mel Dang said...

OMG, this Crazy Cake (No Eggs, Milk, Butter or Bowls) is wonderful. I tried 4 different versions on the internet today, and this cake is wonderful. For my grandson's baptism, my daughter-in-law bought a dairy free cake from Whole Foods. That was the most disgusting cake I ever, I mean we ever had. So grandma (that's me) decided to find a recipe that didn't have the eggs, milk, butter. I made 5, that's 5 different recipes today, the crazy cake being the final one. Why couldn't I have found this recipe first. Well, my daughter-in-law, Becca will be sooooooo happy when she tastes the 1/2 eaten cake I have left. I am also going to make the lemon crazy cake. She may want me to make choc and lemon for his birthday. Even when he gets rid of his dairy allergies, I'm going to continue to make these 2 and any others that Mary has. Gonna have to make 9 x 13's for Vincent's birthday that for sure. Thank you Mary

Anonymous said...

This cake looks sooo yummy! I have to try it soon :)

I'm not sure if you use box cake mixes, but on more than one occasion I've forgotten to add the eggs (silly me). I've found that if I just cook the cake a little longer, it still comes out quite delicious, it is just lighter and fluffier. But of course, it depends on your personal preference.

On another note, how did your daughter eat ice-cream cakes for her other birthdays? I thought ice-cream was made with egg yolks? Sorry for the random question...

Anonymous said...

Peanut butter frosting is amazingly delicious on spice cake :-)

Anonymous said...

Thank you! I am vegan and allergic to a lot of stuff so finding sweets that I can eat is difficult. I made this tonight and it turned out awesome!! I can't wait to try the other flavors.

Anonymous said...

Just made wacky chocolate cake. Mmmmm!!! Was delicious! It would also make great cake pops!

Robin said...

I love these cakes! I make a chocolate chip snack cake just like this that my son won first place at a 4H cookery.

Robin said...

I love these types of cake! I make a chocolate chip snack cake version that my son actually won 1st place in a 4H cookery using.

Anonymous said...

Thank you so much for this recipe. I have two nieces who are allergic to eggs and dairy products. They always feel they are missing out on goodies though they do have several cake recipes.The cake looks easy to make and delicious. I'll try this one out and see what they think.

Mari Piñeiro said...

This cake looks amazing and easy to make. Going to have to make it soon and maybe make some nutella frosting to go with it!

Jacque said...

Hi! Have you heard of anyone tryin this with a sugar substitute like stevia or Splenda? I've had gastric bypass. I love the idea of making my own cake mix with few low cal ingredients. I just wondered if anyone had tried a sugar free version.

Mary said...

Hi Jacque!

I have never used Splenda, but here is a link to a crazy cake made with Splenda:

http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=1925x14777x15406347

Also, here is a comment that was left on this post on how a reader made the cake gastric bypass friendly:

"Hi Mary, thank you for posting this recipe and variations. I've seen this in community cookbooks for years but never tried it before. Your sweet little chocolate cake picture lured me from Pinterest (yay!) and now I have a batch of GF,FF, SF heaven in the oven right now. Hey if you are gonna mess with a recipe why not go all-out, huh? So far it is rising beautifully and the batter (which I whisked together in a bowl because of the gf flour blend) tasted really good. To share with you...my fav gf flour blend is this: 1 cup sorgum flour, 1 cup brown rice flour, 1 cup tapioca flour, 1 cup almond flour and 1 1/4 tsp. xanthan gum. I store it in the fridge and then re-whisk it to fluff it each time it is used.

For this cake I subbed 1/2 cup splenda for baking so it will not be as tall as the original and also subbed home-canned applesauce for the oil. The cake will be absolutely gastric bypass friendly for me. Thank you!!!!"

If you make the cake and have good results with Splenda, please stop by and let us all know how it turned out!

Have a wonderful night! Thanks so much for visiting!

Miller Family said...

Have a good frosting to recommend that follows with no milk or butter?

Mary said...

Here's a good one:

http://ohsheglows.com/2013/05/20/2-ingredient-chocolate-fudge-frosting/

Anonymous said...

I'm so happy I found this!!!

Anonymous said...

I LOVE this cake! With a 2 year old who is intolerant to many things, I use this and just substitute the flour for gluten free and the white sugar for brown or raw sugar and he can eat it!! Not to mention everyone else likes it, even with the substitutes so no more baking two different things! Thank you!

Mary said...

I'm so glad you found this cake! Thank you so much for stopping by and sharing...especially that you make this cake with GF flour and raw sugar. So many people have asked if the cake works with GF flour and a number of people have said it turns out great - I can add your comment to the list! Thanks so much for the visit! Enjoy the cake!

Anonymous said...

The recipe looks like a brownie recipe vrs cake but....splitting hairs here...but the big issue is how healthy is it? I don't eat anything really with sugar in it...no nutritional value... not sure you are deprived if you cannot eat cake....LOL

Chloe said...

Could you make this as cupcakes?

Anonymous said...

Best eggless chocolate cake recipe ever.....1000 thumbs up :-)

asyii said...

I'm a little late on the draw here, but I love this cake! Literally takes 10 minutes to throw together and is so tasty. I'm so excited to make this for my next work party, as we have several vegetarians who normally have to pass on egg-containing desserts.

I made a few substitutions that seem to be pretty successful, too:

1) Replaced all the oil with either unsweetened applesauce or applesauce/Greek yogurt (cut the sugar by 1/4c to compensate) to make it fat-free. The texture was still amazingly moist, but the applesauce does leave a very faint fruity flavor...which might make it awesome for a spiced cake! I think for my next attempt, I'll try using just Greek yogurt.

2) Upped the cocoa to 5 heaping tablespoons because...it's chocolate!

3) Used 1 cup coffee instead of water (1 tsp instant coffee in 1 cup warm water). This seemed to mask some of the apple flavor and intensify the chocolate.

4) Added 1 tsp baking powder -- I don't know if this actually improved the texture, but I read in another article that it helps give it extra lift. The cake didn't collapse, so at least there's that. I get the feeling this isn't necessary, though.

asyii said...

I'm a little late on the draw here, but I love this cake! Literally takes 10 minutes to throw together and is so tasty. I'm so excited to make this for my next work party, as we have several vegetarians who normally have to pass on egg-containing desserts.

I made a few substitutions that seem to be pretty successful, too:

1) Replaced all the oil with either unsweetened applesauce or applesauce/Greek yogurt (cut the sugar by 1/4c to compensate) to make it fat-free. The texture was still amazingly moist, but the applesauce does leave a very faint fruity flavor...which might make it awesome for a spiced cake! I think for my next attempt, I'll try using just Greek yogurt.

2) Upped the cocoa to 5 heaping tablespoons because...it's chocolate!

3) Used 1 cup coffee instead of water (1 tsp instant coffee in 1 cup warm water). This seemed to mask some of the apple flavor and intensify the chocolate.

4) Added 1 tsp baking powder -- I don't know if this actually improved the texture, but I read in another article that it helps give it extra lift. The cake didn't collapse, so at least there's that. I get the feeling this isn't necessary, though.

asyii said...

Awesome recipe! So simple yet robust enough that I could get away with a bunch of substitutions (I tend to eat EVERYTHING I bake, I try to make sweets "healthier" to compensate):

1) Replaced all the oil with 1/2c applesauce -- fat-free cake! The cake was still deliciously moist, but there was a faint fruitiness behind the chocolate. I also tried an applesauce/Greek yogurt mixture and the texture was still great, but the fruitiness was still there. Going to try just using Greek yogurt next time and see if that works

2) Used 5 heaping tablespoons of cocoa because, well, it's chocolate!

3) Used 1 cup of coffee (1 tsp instant coffee in 1 c warm water) instead of plain water. Couldn't taste the coffee in the final product, but the chocolate flavor was a big more pronounced.

Thanks again for this recipe! I can't wait to make it for the next big party at work -- we have a lot of vegetarians that always have to abstain from desserts because they can't eat eggs.

Anonymous said...

When my son was four months we found out he was allergic to dairy and soy. I thought my lofe was over since I am breastfeeding.... this is one of the best cakes I've ever had!!!!! I'm so thankful a friend of mine found this recipe. My son can now have a smash cake on hos birthday in two months!!!

Гергана Лазарова said...

I made it and it was really delicius, I love it! Well, there wasn't enough time to take pictures of it, but I'm sure I will make it again. Thank you very much, Mary! :)))

Anonymous said...

I know I'm late to the party...but I tried this recipe with gluten-free baking mix in place of the flour. The texture was only slightly odd (a lot of gluten-free dishes are a bit off) and I would suggest upping the sugar a bit--add 1/4 to 1/2 cup more. But it wasn't bad!

However, I am so excited by the possibilities! I have recently started taking care of my parents and, due to a myriad of health issues, meals pose a particular challenge. For example, my mother is allergic/intolerant to dairy, poultry, eggs, avocado, and gluten (which is in everything). When I presented her with this cake, though it was imperfect, she ate two pieces! She was so grateful, I wanted to cry. Thank you.

FINALLY, EVERYONE GETS TO EAT CAKE!

Jennifer Frasher said...

I find that putting frosting on this cake is just TOO much for me. I like sprinkling powder sugar on it like my great grandma did when she made it.

love2dream said...

Another no-egg cake recipe that my family loves. Pantry Cake (cuz everything's from the pantry!) One box Chocolate Cake Mix (about 15oz size), 1/2 can kidney beans--undrained and blended well (use a food processor/blender!), and water called for on the box. Bake according to directions on box.
I know...beans...but no one will know they are there!

This cake is so moist it's hard to frost and doesn't work well as cupcakes. Our favorite frosting is cool whip, or melted frosting to drizzle over cake. If you want to make a lighter colored cake, like Spice or Yellow, use great northern beans. Freeze the other half of the blended beans to use later!

Anonymous said...

My mom made this cake for my birthdays growing up with an unbelievable frosting. Unfortunately when she got older, she gave ALL of her recipes away to a neighbor. I found the cake recipe a year after she died online and have made, but it wasn't the same. The icing was off. I looked for her magic icing and I think I finally found. I plan on baking the cake and icing today. Can't wait.

bandm said...

Do you think coconut oil would work? I've made cake in a mug with coconut oil and it worked nicely, with just a nice amount of coconut. I just thought it could work nicely with that 2 ingredient frosting...

Hailey said...

I was wondering if this cake could also be made using a circle pan or if it was strictly square.. Either way, it looks delicious!

Anonymous said...

This looks great! I would like to incorporate bananas that have gotten quite ripe. Any suggestions for chocolate banana cake? Thanks!

Anonymous said...

We made this recipe in Culinary Arts 1-2 , and I have to say it was amazing

Anonymous said...

I love this cake! It is moist and soooooo quick to make! However it's always takes close to 50 min to bake in my oven. 53 min if to be precise :)

Anonymous said...

I didn't have normal cake ingredients on hand but really wanted to make a cake. I halved the recipe (so I wouldn't eat a WHOLE cake in 2 days) and it is perfect. It is so delicious! Thanks for sharing

Isme Aneesa said...

I would love to try this recipe. however in going gluten freen. is it possible and would it maintain the taste and texture if i switch the all purpose flour with GF all purpose flour, the sugar with agave nectar and the vegetable oil with coconut oil?

Daspion said...

I just made these, but used a muffin tin, made about six large cupcakes. Delicious! I also used gluten-free flour from Trader Joe's. I was amazed at how easy it was. I was concerned they wouldn't be moist, especially because I didn't top with frosting, but they were perfect! Thanks for this recipe. You can see my work here: http://blog.gregoryjwright.com/crazy-chocolate-cupcakes-vegan-gluten-free/

Illa said...

I have made this cake for over 50 years. It is called Wacky Cake.

Anonymous said...

ive made this cake before but only not used the 3 depression style but just mixed in everything when i dint have butter, eggs, in my house once & i had to make emergency cake.if you are not lactose intolerant you can alwyas substitute condenced milk 1/2 c & beaten yoghourt 1/2c in a 2 c flour batter. tht turns out very rich.

Belle Blossoms said...

Can someone tell me what I did wrong? Made this last night and it was very dry. The outside was crunchy. I baked it at 350 just until the center was done and thought I followed every direction. It still tastes good, just wish it was more moist.

♥Sushi♥ said...

Hie Mary,
I wonder if it's possible for me to steam this cake instead of baking it in an oven. I've never succeed in baking with an oven (it's either my method problem or the oven) :( i really hope to bake one cake and i see lots of positive comments here.

♥Sushi♥ said...

Hie Mary!
It's great to see such easy recipe. But i do wonder if i can actually steam this cake? Thanks!

Anonymous said...

thats great :). My dd is allergic to both egg and milk so this will be great to try.

Janet said...

Hi Mary,
I'm so happy you shared this recipe! We moved house recently in England and my Royal Canadian Legion cookbook which my mom gave to me is still in a box buried in the attic! We have friends coming over this Sunday for Thanksgiving lunch and one of their children is allergic to eggs and milk and won't be able to have pumpkin pie, so I immediately thought of the never fail chocolate cake recipe that is in the RCL book and a recipe I have used many times. I was sad when I remembered where the cookbook was, but was over the moon to find your posting of this recipe which is practically identical! I can't wait to get busy tomorrow! Thank you again!

I was touched by your story about your daughter having cake for the first time. A very precious moment! Take care and Happy Chocolate Cake Thanksgiving! Janet

Janet said...

Hi Mary,
I'm so happy you shared this recipe! We moved house recently in England and my Royal Canadian Legion cookbook which my mom gave to me is still in a box buried in the attic! We have friends coming over this Sunday for Thanksgiving lunch and one of their children is allergic to eggs and milk and won't be able to have pumpkin pie, so I immediately thought of the never fail chocolate cake recipe that is in the RCL book and a recipe I have used many times. I was sad when I remembered where the cookbook was, but was over the moon to find your posting of this recipe which is practically identical! I can't wait to get busy tomorrow! Thank you again!

I was touched by your story about your daughter having cake for the first time. A very precious moment! Take care and Happy Chocolate Cake Thanksgiving! Janet

Janet said...

Hi Mary,
Thank you so much for posting this recipe! I was over the moon to find it as I was needing a recipe for a friend's son who is allergic to eggs and intolerant of dairy milk as he won't be able to have pumpkin pie for Thanksgiving and I immediately thought of never fail chocolate cake. I have this recipe in a Royal Canadian Legion cookbook that my mother gave me, but it is buried in the attic somewhere due to a recent move. And so I was thrilled to find your post with the same recipe. Thank you again!

I was touched by your story about your daughter having cake for the very first time. A very precious moment! Take care and Happy Chocolate Cake Thanksgiving! Janet

♥Sushi♥ said...

Hie Mary,
My family and i are going for vegetarian fasting while my god mother's birthday is around the corner. We've went in strict vegetarian which is without egg. Really glad to found out that there's such a great recipe for me to bake a cake.
I've tried steaming the cake instead of baking it in an oven as I'm not so oven friendly and it came out nice!
Thanks lot for the recipe!!!

Yanky 'n Shandel Strasberg said...

i made the cake and it turned out wonderful! its become a new family favorite :)

Yanky 'n Shandel Strasberg said...

Thank you for the recipe. the cake came out wonderful. its a new family favorite :)

Gina-Maria said...

Ich liebe dieses Rezept. Es ist schnell und einfach zubereitet und schmeckt einfach total lecker.

Food for the Single Dude said...

I have a question...I made this and it came out kinda gummy and dense like a brownie. Any idea what I did wrong?
Great blog! :-)

ann said...

It didn't work for me at all. I followed the recipe you've written with no alterations. The cake looked gorgeous, superb texture but it smelt weird. The first bite was ok but the after taste was chemical and not very cake-like. I had to throw it away. Looking at all the rave reviews posted here, I'm wondering if I'm over reacting. Did anyone else also notice the smell or a strange taste?

Gabrielle said...

A few ways to subsitute eggs in any recipe are:

1 Tbsp mayonaise = 1 egg

and

1 1/2 Tbsp Water
1 1/2 Tbsp Oil
1 tsp Baking Powder

Mix ingredients for 1 egg.

Hope you can use this!

Serenely said...

I love, love, love this recipe. So simple yet effective! I've made this 3 times in 2 weeks... and tried different flavourings... always amazing. Thanks so much for this.

KELLY said...

my kids love this cake-it is really good

KELLY said...

very good cake my kids love it

Audrey said...

please can someone tell me what "white sugar" is?? is it powdered sugar or reg table sugar?

Mary N said...

Hi Audrey! It's regular all purchase sugar - Granulated Pure Cane Sugar.

Moon Cat said...

My grandmother made wacky cakes all the time when I was young. So glad to see this recipe as I am not sure if I have the one my grandmother used.

Moon Cat said...

So glad to see this recipe! My grandmother (born 1902) used to make this cake all the time. I have never had any flavor but chocolate, so I am excited about trying the other flavors. Thank you!

Idiosyncrasy said...

Hi! I have always loved this cake since my mom made it as a kid. I do have one small suggestion though. The next time you make it try this: Mix all the dry ingredients (except for the baking soda) and then mix in all the wet ingredients(except for the vinegar). After it is all smooth shake the baking soda over the top and pour on the vinegar. Then fold it into the batter. It will make this dense, moist, delicious cake a little fluffier.

Anonymous said...

Hello Mary!
My daughter is two and is intolerant to eggs. I just read your recipe and started to bake immediately!
I thank you for your sharing. Cant wait to try it...

Soula

Anonymous said...

I'm not going to lie I thought this cake would be crap... I mean come on no milk/butter/eggs?! But I had no choice since I had a sweet craving and none of the above in my fridge. This cake turned out AMAZING!!! You don't even need frosting it's good all by itself! I was very pleasantly surprised. This will definitely be my go-to chocolate cake recipe!

Anonymous said...

My grandma use to make it all the time. I bookmarked this recipe and plan on trying it gluten free style :) I bake with apple sauce all the time and its my secret lil additive for many recipes. Fantadtic ingrediant for banana bread etc. Thanks for sharing!

Aleena said...

I've always used sour cream instead of eggs in cake recipes... it makes for a lighter fluffier cake. (A lot of bakers use both egg and sour cream just because of how fluffy the sour cream makes cake.)
Sour cream works for most cookies and for pancakes too! (Unless its a cookie that's super thin, like a fortune cookies, that only call for egg whites... then I use cornstarch and water instead of the eggs.).

Claire Wright said...

I was curious to try this cake as I couldn't see how it was going to work without butter, milk and eggs and I have to say it was the nicest sponge cake I have ever made - my husband had chocolate cake burn out last night after demolishing half of it by himself. I made a bit of an error with the frosting by adding everything to the bowl including the icing sugar (powder sugar) but it still turned out fine and fudgy. I will be trying the other flavours out over the next few weeks and will be sharing this on my blog: http://carucoginio.tumblr.com/

Helen said...

Well, I failed miserably with the gluten free version you posted in original post. However, I couldn't help but wonder if her measurements were for a double batch maybe? My batter was so incredibly thick/dry. The cake came out dense, dry and tasteless. I wish there were more posts on the gluten free version. I am scared to try again & doubling the wet ingredients for fear of another fail.....gluten free stuff isn't cheap. Will check back and see if anyone posts more on the GF side. It sure did look and sound delish in all the posts :)

Anna said...

Just happened on your page as my daughter wanted me to buy some eggs to make a chocolate cake, so i googled eggless cakes and picked yours now to try and make it. Wow, we are going to try this recipe with the gluten free flour will let you know how it goes. I'm the one intolerant to eggs and dairy so would be nice to have a piece of cake without a stomach ache or other side effects. Thank you so much.

Anonymous said...

Whenever I have unexpected company this is my go to. I pull it out of the oven as they arrive. It is a very much loved cake by my family and friends. It is great for adding little taste treats like the chocolate chips on top or chopped chocolate mint candy etc. Try it and I am sure you will love it. I just read about the peanut butter icing which I will try next. Great ideas and recipes. Thank you.

Anonymous said...

Why do you have to make 3 holes why not just put everything in together and mix

Anonymous said...

I have a recipe for beautiful moist fruit cake/ no eggs/ no butter/ no sugar would anyone like it

nahgauv said...

I tried this having run out of eggs and it was a disaster. The cake just wouldn't set and was squishy, soggy and sticky inside. What did I do wrong?

Anonymous said...

Hi! I have been making a slightly different variation of this cake for years. It's a family favorite and was my Gramma's recipe. To finish it off, I poke holes in it with the handle of a wooden spoon as soon as it comes out of the oven and then frost it with a chocolate butter frosting...the frosting melts down into the holes and it's just delish!

Unknown said...

I was looking forward to this tonight, especially after reading all of the comments. However, this didn't really turn out as expected for me. It baked like a cake and looked like a cake and tasted .. almost .. like a cake. I'm not sure really, what to compare it too, but it just wasn't sweet; it was more bland than anything. It did have a very cake-like texture and was moist, but I just didn't like the taste. too much oil or ? idk.. Anyway, thanks for the idea, it was cool to experiment, even though I ended up not liking it.

Mary N said...

Sorry to hear. This cake is not overly sweet - lots of people just sprinkle it with powered sugar, the old school way, for generations. It is real cake, just without eggs and dairy which is a pretty awesome recipe to have with egg and dairy allergies. There are more flavors - Lemon, Vanilla, Spiced, Coffee & Kahlua. One person just commented that she pokes holes in the cake with the handle of a wooden spoon as soon as it comes out of the oven and then frosts it with chocolate butter frosting - it melts down and is "delish" - Others love to add chocolate chips to the batter. Our family loves it topped with Chocolate frosting. For us, it's our favorite cake and the only cake we make with a daughter with a severe egg allergy. The not overly sweet cake topped with a sweet frosting is perfect.

Thanks for taking the time to stop by and try out the cake. I hope you have a great week!

Anonymous said...

Oh my gosh! I've been searching for a cake like this for ages! I decided to try and make a cake for all the kids inmy son's daycare class including the poor buggers with egg allergies. Oh and my son is allergic to milk protein. So this cake is absolutely perfect!
Upon making abs tasting it, Wowee perfect doesn't even come close! "Yummmm, omfg, oooh that's good" are some of the descriptions I have come up with lol.
Thanks sooooo much for sharing :-)
Ps I'm in Australia and I assumed that 350f was roughly 180 degrees Celsius.
Karen :-)

brittany said...

Not sure if someone has already asked but has anyone omitted the vinegar by chance?

Mary N said...

You can't omit the vinegar, Brittany, it's a key ingredient that allows the cake to rise. I have heard others say they had success replacing vinegar with lime or lemon juice - I have not tried this.

vlpw said...

Love this cake and have been making it since I saw it on Pinterest. After reading some of the comments, I decided to substitute Splenda for half of the sugar and used only 4 tablespoons of oil to save a few calories and make it even more healthy. It was still very yummy! I

Anonymous said...

Hi Mary, I've tried this recipe, but doesn't seem to be as fluffy as the photo... (which is beautiful), how long to mix? Need to use a mixer?

Thanks.

Stacie said...

I have a couple of question for you. What is the function of the vinegar and can it be switched to something else? I have a friend that can't have vinegar and she would really like to try this. Thanks

Mary N said...

Hi Staci,

The vinegar interacts with the baking soda and it causes a reaction to help it rise. Others have stated many times that they have used lemon juice instead of vinegar and it worked great! I have never used vinegar - if you try it, please stop by and let me know how it turned out!

Mary N said...

Hi! I mix it a lot, until it is smooth. You can use a mixer, I have done that several times. THE MOST IMPORTANT thing is to follow the rules when making the cake, many people have seen my recipe on other sites, with just the ingredients but without the detailed instructions...you have to separate the wet and dry - and as silly as it sounds, I always ALWAYS make the depressions for the wet ingredients. This cake has some science behind it, to get it to rise and be moist and fluffy without dairy and eggs. If you decide to use a mixer, just use a bowl and follow the same directions (minus spraying the pan with non-stick cooking spray, just spray that to the pan ;) ) and then pour it into your baking pan and bake!

Leslie Stump said...

Does it absolutely have to be WHITE vinegar? I have apple cider vinegar, but no white vinegar. Lol. Started using apple cider vinegar due to the supposed health benefits of it. Also, has anyone tried a sugar substitute in this recipe? Love the recipe, cant wait to try it.

Mary N said...

Hi Leslie,

I have heard others using cider vinegar for this cake, and also replacing the white vinegar with cider vinegar - here is a wacky/crazy cake that uses cider vinegar: http://allrecipes.com/recipe/wacky-cake-viii/

Your cake should be fine. There is so little vinegar, you don't taste it at all!!

Anonymous said...

OH MY!!!! I just made this cake for the first time and I can tell you, it will NOT be the last! YUM

Anonymous said...

Just found the link to this recipe on Pinterest. I've been making this cake for several years and it's wonderful if you substitute coffee for 1/2 of the water. The coffee really brings out the chocolate flavor.

Christie Wagner said...

You can also make a cake with just a box and a can of diet soda. When using choc cake, use pepsi/coke, when making a white/yellow cake, use sprite/7up/sierra mist, or you can use orange soda too to add flavor! for "frosting" we use cool whip with some jello crystals for flavoring (add in slowly until you reach your desired taste). Ive made this many times and its great for school parties (knowing you participated in reduced calories/fat/allergies is awesome!). Kids have too many "birthday parties" at school.

Sarah d said...

I just baked this with Splenda and it turned out great! Topped it with a homemade icing from the Splenda website.

Sarah d said...

Just baked this using Splenda, turned out great!!! Topped it with homemade icing from the Splenda website, and it was a delicious dessert.

Anonymous said...

One thing I've done, is change out the water and use a cup of coffee instead. It really enhances the chocolate flavor. It really is a great a recipe for a moist cake.

Anonymous said...

Applesauce should take place of oil with no problem lot of diabetics use this also pumpkin can be used

Unknown said...

you might want to balsamic vinegar instead of the white. this recipe is similar to a vegan chocolate cake recipe i found on allrecipes.com which was awesome. but one person recommended balsamic vinegar and it tasted even better. balsamic deepens the chocolate flavor somehow.

Olen Soifer said...

That manipulation of depressions, vinegar and baking soda is eliminated by using baking powder. I don't know about you folks, but I am always more likely to have baking powder than soda. Baking soda goes into my fridge as a deodorizer! I rarely have an untainted box around. With baking powder, the mixture doesn't rise until heated, so you don't have to be cautious about not mixing the vinegar & soda.

Lynne Powell said...

I didn't believe that this recipe could be possible, I now cannot believe how wrong I could be. I'm intolerant to both dairy and eggs, cakes were a complete no-no until now. I live in England and I had to convert the recipe from cups to ounces but, whatever, the result is perfect. I'm no longer denied the glory of a cake, I'm living in cake heaven. I cannot thank you enough for this, I believed that I'd never be able to eat a good cake ever gain.

NaturalSkinCareRecipes said...

Yum thanks so much for sharing this, looks delish I'm going to make it

Anonymous said...

i use the apple vinegar and the taste is so much better,..

Anonymous said...

This is a fabulous recipe - my grandma makes the same one! It is delicious! Ditto on EnerG...you must find some. My son is allergic to eggs, so it is always exciting to make baked goods that he can enjoy!

patandfritz said...

I grew up on this cake. My mother made it often. I am 64 years old. Mom always liked it because it was baked, frosted and served from the same dish. I loved making it as a kid and still love making it. It has such a delightful chocolate flavor.

patandfritz said...

I grew up on this cake. My mother made this cake often. I loved making it when I was a kid. I still love making it and love it's wonderful chocolate flavor.

Anonymous said...

I use to make this when I was about six years old over 55 years ago it was the first cake I made

Anonymous said...

so glad to find recipe without chocolate. My daughter is allergic to chocolate and grandson is allergic to dairy. will definite try this one. Grew up on Wacky Cake at home

Robin Perry said...

I found this recipe on Pinterest and had to try it. It is good, nice and choocolatey! I substituted GF all purpose flour. The next time I make it, I'm going to substitute applesauce for the oil

Loli Indalecio said...

Thank you so much for sharing!!!

Loli Indalecio said...

Thank you so much for sharing!

Sara Whetten said...

Thanks for the recipe Tried it for a Family Home Evening Treat and we LOVED making it together..

Nikki said...

Hi Mary! I'm a college student and my parents are coming up this weekend. My dad's birthday is next week, so I figured I'd make him a cake. I skipped into the kitchen, and opened my fridge to no butter (or margarine) and no eggs! I almost resorted to rice crispies, but then I remembered pinning your recipe on Pinterest a looong time ago! I just threw it in a little while ago. Figured I'd give a whirl with some mix ins (mini marshmallows and chocolate chips), and I'm hoping it turned out alright. This recipe was a lifesaver; I can't wait to take it out of the oven!

Anonymous said...

Thanks for posting this. I found it via Pinterest and am excited to try it. I'm always looking for sweet vegan treats (though I need them not!). This would also come in handy on snow days, when I never seem to have the foresight to stock up on eggs, and I'm left searching Pinterest for "one-egg brownie recipes.

Name's Robin, BTW, not anonymous. :)

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