Vanilla Crazy/Wacky Cake

The other day I found a recipe for chocolate Wacky Cake, baked it and love it. So I tried a vanilla version here.

This spongy Wacky Cake, also known as Crazy Cake, and Depression Cake is commonly believed to have been created as the result of rationing during World War II, when milk and eggs were scarce.

Ingredients:

For the Cake (adapted from Chocolate Crazy Cake (No Eggs, Milk, Butter or Bowls Recipe by Sweet Little Blue Bird)

1 1/2 Cups and 3 Tbsp All-Purpose Flour, sifted
1 Cup Granulated Pure Cane Sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
2 tsp. pure vanilla extract
5 Tbsp. vegetable oil (I used coconut oil and it turned out marvelous)
1 Cup water

For the Frosting (adapted from 1 Minute Frosting Recipe by Yummy Life)

1 cup white chocolate chips
1/4 cup almond milk (or canned evaporated milk)
2 Tablespoons coconut oil (may substitute butter, canola or vegetable oil, if desired)
1/2 teaspoon vanilla extract
1 cup powdered sugar
Sweetened coconut flakes to garnish (optional)

Directions for the cake:

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger.

Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool.

Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.

Put on the rack to cool. Serve as is or topped with your favorite frosting and coconut flakes if you like. I chose this easy recipe below. Enjoy!

Directions for the frosting:

Combine chocolate chips, almond milk, coconut oil and vanilla in a small heat resistant bowl. Place the bowl over a pot of boiling water to melt chocolate. whisk until smooth. Add powdered sugar (I sift it first) and continue whisking until smooth. Spread while warm.