Verna'S "Wacky Or Crazy" Cake(No Milk, No Eggs)
A moist, chocolatey cake made without milk or eggs, perfect for those with dietary restrictions or seeking a simple, flavorful dessert suitable for any occasion.
Ingredients
Instructions
- Sift together the flour, sugar, baking soda, salt, and cocoa in a 9 x 13 x 2-inch pan.
- Spread the sifted ingredients evenly in the pan.
- Make three wells in the sifted ingredients.
- Pour oil into one well, vinegar into another, and vanilla into the third.
- Pour water over all the ingredients in the pan.
- Blend thoroughly with a fork, but do not beat the mixture.
- Bake in a 350°F oven for 35 to 40 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of instant coffee or espresso powder to the dry ingredients. If you prefer a sweeter cake, increase the sugar by half a cup. For a gluten-free version, use a gluten-free flour blend. Also, ensure your baking soda is fresh for optimal leavening. This cake is perfect for those following vegan recipes.
Serving Suggestions
Serve the cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle with chocolate sauce or top with fresh berries. This cake is an excellent dessert for gatherings, alongside dishes like Ham Salad Party Snack.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm them in the oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Verna'S "Wacky Or Crazy" Cake(No Milk, No Eggs) contains roughly 1772 calories, with 1g protein, 26g carbohydrates, and 180g fat. Note that it is relatively high in sodium, at 2117mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the cake may be denser, so consider adding a bit more water to achieve the desired consistency. Whole wheat flour adds a nutty flavor and more nutrients to the cake.
What can I use instead of vinegar?
If you don’t have vinegar on hand, you can use lemon juice or apple cider vinegar as a substitute. Both options will provide the necessary acidity to activate the baking soda and help the cake rise. Just use the same amount as indicated in the recipe.
How can I make this cake more chocolatey?
To intensify the chocolate flavor, you can increase the cocoa powder to 1/2 cup or add chocolate chips to the batter before baking. This will create a richer chocolate taste and a delightful texture. Pair it with a scoop of ice cream for a decadent treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).