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Vanilla Crazy Cake
Vanilla crazy cake is an easy recipe that uses pantry staple ingredients--no eggs, butter, or milk! And you don't need a mixer to make it!
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 8
Ingredients
- 1 1/2 cups + 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 5 tablespoons vegetable oil*
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar**
- 1 to 2 tablespoons powdered sugar for dusting
Instructions
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Preheat the oven to 350. Spray an 8-inch cake pan with cooking spray and set aside.
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Whisk the flour, sugar, baking soda, and salt together in a medium bowl. Make a well (a deep indentation) in the middle of the dry mixture and pour the water, oil, vanilla, and vinegar into the well.
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Stir with a rubber spatula until batter until the batter is smooth; don’t over-mix, you can stop stirring once you don’t see big streaks or lumps of flour in the batter.
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Pour the batter into the prepared pan and smooth the top.
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Bake 34 to 40 minutes, until the cake is golden around the edges and a cake tester inserted into the center of the cake comes out clean.
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Cool on a wire rack, then dust with powdered sugar and serve. (You can also dust the cake while it’s warm and the sugar will sort of melt into it.)
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Uneaten cake can be stored at room temperature, covered, for 3 days. You can also freeze slices, tightly wrapped, for about a month.
Recipe Notes
- *You can substitute refined coconut oil (or unrefined if you don’t mind the coconut flavor).
- **You can substitute fresh lemon juice.
- You can also use an 8-inch square baking dish and bake for 30 to 35 minutes or a 9-inch square pan and bake for 24 to 30 minutes.
- Serve your cake warm or cold; it’s especially good warm with ice cream or whipped cream and fresh fruit