Description
This soft and fluffy Vanilla Crazy Cake is made without eggs, milk, or butter—yet it’s incredibly moist and delicious! Perfect for those with allergies or when you’re out of pantry staples.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1/3 cup vegetable oil
- 1 cup water
Instructions
Mix the Batter:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Make three small wells in the dry ingredients. Pour vanilla extract in one, vinegar in another, and oil in the third.
- Pour water over everything and mix until smooth (don’t overmix).
Bake the Cake:
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before frosting or serving.
Serve & Enjoy!
- Dust with powdered sugar, top with fruit, or frost with your favorite icing!
Notes
For chocolate crazy cake, replace 1/4 cup flour with 1/4 cup cocoa powder.
This cake stays fresh for 3 days at room temperature or 5 days refrigerated.
For a vanilla glaze, mix 1 cup powdered sugar + 2 tbsp milk + ½ tsp vanilla extract and drizzle on top.