Make This Amazing Cake Without Eggs Milk Or Butter
A Swedish proverb says, “we find many names for those we love.” This well-loved cake has been called Crazy Cake, Wacky Cake, or Depression Cake. The name Depression cake comes from the era when this recipe was born. It was a time when many staples were scarce.
I’m a major quotes junkie, and I love the one about “necessity is the mother of invention.” In my mind, I’ve modified it a bit to say, “Mothers are inventors out of necessity!”
During the Depression and again while commodities were rationed during WW II, women became extremely resourceful in the kitchen, sometimes with incredible creativity.
Well Well Well Let’s Learn How To Make A Crazy Cake
Everything about this cake is a little crazy. Mix all the ingredients directly into the ungreased pan so there is no bowl to wash! This recipe makes an eight-inch square cake, so it’s perfect for smaller families, and you will devour it so fast it won’t have a chance to dry out.
Begin by sifting the dry ingredients right into the pan. I have to show you the adorable sifter our daughter gave me! Pioneer Woman offers some really pretty sifters that would make a great shower gift, along with this recipe!
If you don’t have a sifter, you can use a sieve, and if you don’t have that, then use a whisk to blend all the ingredients, and if you don’t have that, then vigorously fluff the dry ingredients with a fork. See, you can be just as clever as your great-grandma!
Level the dry ingredients in the pan. Now, use your finger to make three wells in the pan, one big and two smaller. Pour the oil into the big well, the vanilla into one of the small ones, and the vinegar into the third well.
Now carefully pour a cup of cold water over everything and use a fork to stir it all together vigorously until all the lumps are gone.
Your little cake is ready to go in the oven when all the lumps are gone. You will be amazed at how dark, rich, and moist this cake will be, even without butter or eggs!
Now bake the cake in a 350-degree oven for about twenty-five minutes, or until a toothpick or cake tester comes out clean. Make the frosting while the cake bakes. Let the cake cool a little bit when it comes out of the oven, but you will pour the fudgy icing on the cake while they are both still warm, so it soaks in just a little. 😋
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup unsweetened cocoa
- 1/3 cup vegetable oil
- 2 tsp vanilla
- 1 Tbsp white vinegar
- 1 cup water
- 1/3 cup butter
- 1/4 cup milk, preferably whole milk
- 3 Tbsp unsweetened cocoa
- 1 tsp vanilla
- sprinkles or chopped nuts for garnish if desired.
- Sift the dry ingredients right into the ungreased pan.
- If you don't have a sifter, you can use a sieve, and if you don't have that, then use a whisk to blend all the ingredients, and if you don't have that, then vigorously fluff the dry ingredients with a fork.
- Level the dry ingredients in the pan.
- Use your finger to make three wells in the pan, one big and two smaller. Pout the oil in the big well, the vanilla in one of the small ones, and the vinegar in the third well.
- Now carefully pour a cup of cold water over everything and use a fork to stir it all together vigorously until all the lumps are gone.
- Your little cake is ready to go in the oven when all the lumps are gone.
- Bake the cake in a 350-degree oven for about twenty-five minutes or until a toothpick or cake tester comes out clean.
- Make the frosting while the cake bakes.
- Let the cake cool a little bit when it comes out of the oven, but you will pour the fudgy icing on the cake while they are both still warm, so it soaks in just a little.
- Melt the butter and milk (preferably whole milk) in a medium saucepan with three tablespoons of cocoa.
- Whisk that over medium heat until it simmers, then stir in the powdered sugar and vanilla. Stir vigorously until it's all smoot,h and no powdered sugar is visible.
- Pour and spread icing over the cake when it's cool enough to touch it.
- Add sprinkles or chopped nuts immediately because the icing won't take long to set up.
Here’s How To Make The Incredibly Fudgy Icing
This is such a great little cake that the icing is optional. You could top it with a dusting of powdered sugar, a dollop of whipped topping, or a scoop of ice cream and have a wonderful dessert. But the icing is like a layer of fudge, and you don’t want to miss it!
In a medium saucepan, melt one-third cup of butter and one-fourth cup of milk (preferably whole milk) with three tablespoons of cocoa. Whisk that over medium heat until it simmers, then stir in two and three-fourth cups of powdered sugar and a teaspoon of vanilla until it’s all smooth and no powdered sugar is visible.
I kept the icing warm on the “keep warm” spot on my stovetop, making it easy to pour and spread. Add sprinkles or chopped pecans immediately because the icing won’t take long to set up. The cake only needs to cool until you can touch it before pouring on the delicious fudge topping.
Let the cake cool completely before cutting it into squares to serve. The original recipe said this serves six, but unless they are fullbacks, I think this little cake will make nine nice servings!
Oh my stars, do we ever love chocolate! Here are some of our most popular chocolate dessert recipes! Blackberry Chocolate Cupcakes, No-Bake Chocolate Dessert With Four Layers, Double Chocolate Banana Bread With Brown Butter, Triple Dark Chocolate Bundt Cake.
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