Vanilla Crazy Cake, also known as Wacky Cake, is a soft and fluffy cake made without eggs, butter, or milk—yet it turns out incredibly moist and delicious! This Depression-era recipe is perfect for those with dietary restrictions or when you need a simple, budget-friendly dessert with pantry staples.
Why You’ll Love This Recipe
- No Eggs, Butter, or Milk – Perfect for dairy-free and vegan diets.
- Super Easy to Make – No mixer required—just mix, bake, and enjoy!
- Moist & Fluffy – Despite the simple ingredients, it has a great texture.
- Budget-Friendly – Uses basic pantry staples you likely already have.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking soda
- Salt
- White vinegar
- Vanilla extract
- Vegetable oil
- Water
Directions
- Preheat Oven – Set to 350°F (175°C). Grease an 8×8-inch baking pan.
- Mix Dry Ingredients – In a bowl, whisk flour, sugar, baking soda, and salt.
- Make Three Wells – In the dry mix, make three small wells. Pour vinegar in one, vanilla in another, and oil in the third.
- Add Water & Mix – Pour water over everything and stir until smooth.
- Bake – Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool & Serve – Let cool before frosting or serving as is.
Servings and Timing
- Servings: 9
- Prep Time: 5 minutes
- Bake Time: 30-35 minutes
- Total Time: 40 minutes
Variations
- Gluten-Free – Use a gluten-free 1:1 flour blend.
- Chocolate Crazy Cake – Add ¼ cup cocoa powder for a chocolate version.
- Lemon Crazy Cake – Swap vanilla for lemon extract and add lemon zest.
- Spiced Cake – Mix in cinnamon or nutmeg for a warm flavor.
Storage/Reheating
- Storage: Keep at room temperature for 3 days or refrigerate for 5 days.
- Freezing: Freeze for up to 3 months. Thaw at room temperature.
- Reheating: Microwave a slice for 10-15 seconds for a fresh-baked feel.
FAQs
Why is it called Crazy Cake?
Because it’s made without eggs, butter, or milk—yet still turns out amazing!
Can I use almond or coconut flour?
No, the texture won’t be the same. Stick to all-purpose or a 1:1 gluten-free blend.
What’s the purpose of vinegar?
It reacts with baking soda to help the cake rise, making it fluffy.
Can I make cupcakes instead?
Yes! Bake at 350°F (175°C) for 18-20 minutes.
Does it taste like vinegar?
No, the vinegar taste disappears after baking.
Can I use a different oil?
Yes! Coconut oil or canola oil work well.
How do I make it sweeter?
Increase the sugar slightly or add a vanilla glaze on top.
Can I frost this cake?
Absolutely! Vanilla or chocolate frosting pairs perfectly.
Can I double this recipe?
Yes, bake in a 9×13-inch pan for 35-40 minutes.
Is this cake vegan?
Yes! It contains no dairy or eggs, making it completely vegan.
Conclusion
Vanilla Crazy Cake is a simple, delicious, and budget-friendly dessert that proves you don’t need eggs, butter, or milk to make an amazing cake. Whether you enjoy it plain, frosted, or with a dusting of powdered sugar, this easy-to-make cake is a must-try for any occasion!
PrintVanilla Crazy Cake
This soft and fluffy vanilla cake is made without eggs, milk, or butter—yet it turns out perfectly moist and delicious. It’s also known as a “Wacky Cake” and is great for those with allergies or when you’re out of ingredients!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar (or apple cider vinegar)
- 1 teaspoon vanilla extract
- 5 tablespoons vegetable oil (or melted coconut oil)
- 1 cup water
For the Vanilla Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or dairy-free alternative
- ½ teaspoon vanilla extract
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Mix Dry Ingredients
- In a mixing bowl, whisk together flour, sugar, baking soda, and salt.
3. Add Wet Ingredients
- Make three small wells in the dry mixture.
- Pour vinegar into one well.
- Pour vanilla extract into another well.
- Pour vegetable oil into the third well.
- Pour water over everything and stir until smooth (no overmixing needed!).
4. Bake the Cake
- Pour batter into the prepared baking pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before glazing or frosting.
5. Make the Vanilla Glaze (Optional)
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled cake and enjoy!
Notes
- Dairy-Free & Vegan? Use almond, oat, or coconut milk for the glaze.
- Want It Extra Moist? Add ½ cup unsweetened applesauce to the batter.
- Storage: Keep at room temperature for 2 days, or refrigerate for up to 5 days.