Cake With No Egg: A Moist and Delightful Treat

Say goodbye to store-bought cake mixes! This delectably moist chocolate cake can be whipped up in just 5 minutes using a handful of simple, budget-friendly ingredients.

Would you believe that you can bake a rich and super moist chocolate cake without using eggs, butter, or milk? It may sound impossible, but Crazy Cake (also known as Wacky Cake) has been a beloved favorite since the Great Depression.

Why You’ll Love This Homemade Cake Recipe

  • Quick and Easy to Make: With just 5 minutes of prep work, you can simply dump all the ingredients into a bowl and mix them.
  • One Bowl Recipe: This cake is a dream come true for minimalists. There’s no mess to clean!
  • No Mixer Needed: Forget about the electric mixer. Just mix everything together by hand, and you’re ready to bake.
  • Budget-friendly: At just $1.15 to make (calculated using Aldi prices), this cake won’t break the bank.
  • Made with Simple Pantry Staples: No need to worry about preservatives, food dyes, or obscure ingredients. This cake is made with everyday ingredients that you probably already have in your kitchen.

Watch Video: Learn How to Make This Recipe

Cake With No Egg

Crazy Cake Ingredients

  • Flour: All-purpose flour works perfectly fine.
  • Sugar
  • Cocoa Powder: Regular unsweetened cocoa powder is the go-to, but dark cocoa powder can be used for a richer flavor. If you choose to use dark cocoa powder, consider increasing the sugar to 1 3/4 cups.
  • Baking Soda
  • Salt
  • Water
  • Oil: Canola or vegetable oil are budget-friendly options, but coconut oil works too.
  • White Vinegar
  • Vanilla
See also  Lemon Cream Cake Recipe: A Homemade Delight from Family Cuisine

How to Make Wacky Cake

STEP 1: In a bowl, combine all the ingredients. Mix them together and pour the batter into a greased 9×13 baking dish.

STEP 2: Bake the cake at 350 degrees for 30 to 35 minutes.

Expert Tips

  • Frosting: Add your favorite frosting, such as Quick Caramel Icing or 5 Minute Chocolate Buttercream Frosting, to top off your crazy cake.
  • Storing: Covered, this cake can be stored on the counter or in the refrigerator for up to 5 days.
  • Layered Cake: If you prefer a layer cake, you can use two round cake pans or two 8×8 cake pans. Just remember to reduce the baking time to 20-25 minutes.
  • Freezing Unfrosted Cake: Wrap the cake in plastic wrap and aluminum foil before freezing, or freeze it directly in the pan, covered with plastic wrap. Thaw it completely before frosting.
  • Freezing Frosted Cake: Not all frostings freeze well, but if you’re using buttercream or a shortening-based frosting, you can frost the cake before freezing. Freeze it directly in the pan (covered with plastic wrap) or cut it into slices and transfer them to a freezer-safe container.

More Recipes You’ll Love

  • Super Moist Gingerbread Cake with Caramel Icing
  • Easy Apple Dumpling Dessert
  • Homemade Cool Whip
  • Super Easy Strawberry Pie
  • Fresh Strawberry Yogurt Cake

For more delicious recipes, visit Family Cuisine. Happy baking!

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