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Chocolate Crazy Cake (Egg-Free, Milk-Free and Nut-Free)

Crazy cake supposedly originated during the depression era when eggs, milk and butter were a luxury item. Since then, crazy cake has made its rounds on Pinterest and I have made this recipe countless times since I saw it early last year.

When I first started this blog in August, Pauline of Hypefoodie contacted me and have been a great resource, offering advice and re-posting my recipes. So please go check out her blog, Hypefoodie, for some delicious allergen free recipes!

Since both Pauline and I write food blogs geared towards custom eaters, this crazy cake is an ideal choice. This recipe is fantastic for those individuals who are allergic to dairy as there are no eggs, milk or butter! For a complete (top 9) allergen free recipe, you can also substitute all purpose flour with gluten-free flour.

Best yet, the cake is mixed and baked in the same pan making clean up a breeze. After all, a little piece of moist, chocolate cake can make anyone go a little crazy.

1-1/2 cups all purpose flour (can substitute with gluten-free flour)
3 tbsp unsweetened cocoa
1 cup white sugar
1 tsp baking soda
1/2 tsp salt

1 tsp white vinegar
1 tsp pure vanilla extract
5 tbsp vegetable oil (I used canola)
1 cup water

1. Preheat oven to 350 degrees F.

2. In a greased 8" x 8" square baking pan, mix the dry ingredients: flour, cocoa, sugar, baking soda and salt.

3. Make 3 holes in the dry ingredients: 2 small and 1 large.

4. Pour vinegar in one small hole, vanilla in the other. Pour the vegetable oil in the larger hole making sure the three liquids do not touch each other.

Top left (clockwise): Vinegar, oil and vanilla.

5. Pour water all over and mix until the batter is smooth.

6. Bake in the middle rack for 35 minutes or until the toothpick inserted into the middle comes out clean.

7. Cool and top with your favorite frosting or serve on its own.

Moist and chocolatey. Mmmm...

Source: Sweet Little Blue Bird

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