Crazy Chocolate Cake ( Vegan, egg free, dairy free, bowl free)!!!
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!
Here is a vegan frosting you can try:
1 1⁄2 cups confectioners’ sugar
1-2 tablespoons vanilla-flavored soy milk
1⁄4 cup vegan butter, softened (or dairy free margarine)
1 teaspoon vanilla extract
Blend the margarine and sugar together.
Add in the vanilla extract and blend
Add enough of the almond milk/soy milk to make a spreadable frosting.
Makes enough to frost the cake in the video.
1 1/2 cups flour
3 tbsp unsweetened cocoa powder
1 cup white sugar (Make sure you use a vegan variety of sugar, apparently some white sugar is whitened by having contact with charcoal made from cow bones)
1/2 tsp baking soda
1/2 tsp salt (I used Himalayan pink salt, that’s why it looked strange).
1 tsp white vinegar
1 tsp vanilla extract
5 tbsp vegetable oil
1 cup water
Prepare an 8×8″ baking dish by greasing it well. I used non-stick aluminum foil and it worked very well.
Combine the dry ingredients right in the baking dish.
Make three depressions in the dry mixture, two small, one large.
In one small depression pour in the vinegar, in the other small one the vanilla and in the large one, the oil. Pour the cup of water over all and stir until combined. Dig around in the corner so that there is no more dry stuff to be found.
Bake at 350F for about 30 minutes until a toothpick inserted in the center comes out clean.
Video recipe on page 2: