Tuesday, October 8, 2013

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

Today I'm sharing my Crazy Spiced 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!  



Head here for the complete list of Crazy Cake Flavors.


Spiced Crazy/Wacky Cake 

Print Recipe 
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)

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Tips
  • You can double this recipe, just use a 9x13 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!

23 comments:

LittleMyoo said...

I've been making chocolate wacky cake since I was a kid...I haven't tried a spiced version...this looks yummy!!

-andi

Heather @ The Beating Hearth said...

Mmmmmm. i love spice cake. Looks so yummy Mary!!!

Khammany @ Sweet Inspired Home said...

Love that your recipes look easy enough for me to attempt. This cake has me thinking I'm going to the store tomorrow to get ingredients for it!

Mel@Mellywood's Mansion said...

Mmm I can't wait ill my new oven is here yum I've missed my crazy cake

Danni SiloHillFarm said...

Oh perfect for fall! Yummm! These are the best and easiest cakes!

Emily Ahlsten said...

Love this recipe! Minimal ingredients and effort; everything I needed was already in my cupboard because I use most of the spices in "pumpkin spice" in my banana bread. This is going to become a staple bake good in my home, forever more.

Emily Ahlsten said...

Love this recipe! Minimal ingredients and effort; everything I needed was already in my cupboard because I use most of the spices in "pumpkin spice" in my banana bread. This is going to become a staple bake good in my home, forever more.

Jen said...

I have recently discovered that dairy in all forms makes me very ill so I have eliminated it from my diet, and have been trying dairy free recipes instead. I made chocolate "wacky cake" a few weeks ago (with a coconut oil/milk frosting) and my friends couldn't believe it was vegan. Tonight I made this spice cake. It's still cooling on the counter so I haven't frosted it yet, but my husband and I split the corner piece and it's fabulous. I zested and juiced an orange and added half of both to the cake batter and am going to use the rest in the frosting; I also don't bother with the depressions in the dry ingredients, I just dump all the wet ingredients over the dry and mix and it turns out great (same for the chocolate variety.) Thanks for the recipes! Looking forward to trying the other wacky cake flavors in the future.

Anonymous said...

I made this tonight. It was great! I doubled all the ingredients and used a 9" x 13" pan. I also replaced the oil with apple sauce. It was amazing! I didn't have pumpkin spice so I used 3/4 tsp cinnamon, 1/2 tsp ground cloves, and 1/2 tsp ground allspice. I frosted it with Honey Butter Cream from http://www.cupcakeproject.com/2012/11/the-secret-to-perfect-honey-buttercream.html . It was AMAZING!! This cake is the best cake I've ever made and I'm going to make it a lot more. Thank you so much for this recipe!!!

freddie's mom said...

Someone mentioned making a Strawberry Crazy Cake...Please, tell me how? :-)) I love the three flavors I've tried so far. Thank you for all your hard work, Mary.

jjez said...

We always called the chocolate version "Goofy Cake". It's been a family favorite for generations. I came up with variations to the Amish Friendship Bread, but it never occurred to me to try anything different with this. I love spice cake and lemon so I'm going to give them a try. Thanks for sharing!

Josh Rebecca said...

Would you make any adjustments for those living in high altitude?

Mary N said...

Hi Josh- funny you should ask, I just moved to high altitude (6200 ft) - with a new oven and never baking in high altitude, I am trying to prefect my crazy cake here. I have made a few since our move - they are delicious, but a little flat/sunken in the middle. Once they are frosted, you can't tell - but I want my cakes perfect! I did some research and read a great comment on this page on how to adjust for high altitude when making a crazy/wacky cake - I plan on testing the tips and will let you know when I make a cake again! Head here for the tip: http://community.kidswithfoodallergies.org/blog/how-to-make-allergy-friendly-wacky-cupcakes

Anonymous said...

I made the spice cake and the chocolate cake this week and they were both so, so yummy! I made a pumpkin cream cheese for the spice cake and just used powder sugar for the chocolate cake. They were both amazing and well received at my party. Although I just got a call from the allergist saying that my son can now have eggs the day after I made these cakes, I will save this recipe for the future for bake sales! Nothing sadder then going to a bake sale and not being able to eat anything.

Flavia said...

I would love to see a crazy carrot cake, has anyone added shredded carrots , raisens to this ?

Anonymous said...

I added 1.5 cups of grated carrots for the best carrot cake of all time!

Anonymous said...

I used to make this cake all the time years ago but lost my recipe. It had the directions to make a Chocolate Crazy Cake and just had to change a couple ingredients to make a Spice Cake.
I'm so happy to have this recipe again. As soon as the weather cools down a bit I'm going to make it. Thank you so much for the recipe.

Ruthdigs said...

Anyone else have issues with the baking time? Mine's in the oven at the mo and after 50 minutes the top's done but the inside is raw. I know my oven isn't that far off...

Unknown said...

I've made this as cupcakes a few times, and they always turn out delicious! I like to add a bit of almond milk, (instead of a cup of water I do half water half almond milk) and it adds such a nice nutty flavour! Complements the spice really well, I think. I'm currently baking a gluten free version for my friend who is allergic to dairy & gluten! The gluten free flour I bought is quite gritty, but I'm really hoping that when it's baked it won't make a difference!

Anonymous said...

Please can anyone tell me how many ounces is a cup. Thank you

Karen T said...

A cup of what? Flour measures out at 4.25 oz per cup but water measures out at 8 oz per cup. Sugar is 7 oz, brown sugar is 8, oil is 7. Depends. kingarthurflour.com has a conversion chart on their site for baking by weight.

Anonymous said...

Can you make this spice crazy cake as a layer cake?
thanks!

Diane said...

I've made the chocolate Wacky Cake for 47 years! About 5 years ago, I began using decaf coffee in place of the water. Everyone loves it!