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Vanilla Crazy Cake: No Eggs, Milk, or Butter Needed

Vanilla Crazy Cake

A moist, tender vanilla cake made without eggs, milk, or butter. The batter is mixed directly in the baking pan for a quick, wonderfully simple dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 cup (200 g) Granulated sugar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup (240 ml) Water
  • 5 tablespoons (75 ml) Neutral-flavored vegetable oil
  • 1 tablespoon White vinegar or apple cider vinegar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Set out an ungreased 8-inch square baking pan, or use a 9-inch round pan.
  2. Add the flour, sugar, baking soda, and salt directly to the ungreased baking pan. Stir with a spoon or whisk until the dry ingredients are evenly distributed.
  3. Make three wells in the dry mixture. Pour the vanilla into one well, the vinegar into a second, and the oil into the third.
  4. Pour the water over the entire mixture. Stir only until the batter is just combined; a few small lumps are acceptable.
  5. Bake immediately for 30–35 minutes, until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for at least 20–30 minutes before slicing. Serve plain, dusted with powdered sugar, or topped with dairy-free frosting or a simple vanilla glaze.

Notes

Do not omit the vinegar because it reacts with the baking soda and helps the cake rise. Mix only until combined and bake immediately. For a fully dairy-free cake, check the labels on the sugar, vanilla extract, and frosting because some commercial products may contain or be processed with dairy ingredients.