Print

Vanilla Crazy Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
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

  1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Mix Dry Ingredients

  1. In a mixing bowl, whisk together flour, sugar, baking soda, and salt.

3. Add Wet Ingredients

  1. 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.
  2. Pour water over everything and stir until smooth (no overmixing needed!).

4. Bake the Cake

  1. Pour batter into the prepared baking pan.
  2. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool completely before glazing or frosting.

5. Make the Vanilla Glaze (Optional)

  1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  2. 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.

Find it online: https://ukfinda.com/vanilla-crazy-cake/