Crazy Cake

This cake was popular during the depression, and does not contain any eggs or dairy which were hard to find or unaffordable for many Americans.

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Votes: 399
Rating: 3.13
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Servings 12 - 16servings
Prep Time 10minutes
Cook Time 30 - 40minutes
Submitted By Tracey Skeen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 399
Rating: 3.13
You:
Rate this recipe!
Servings 12 - 16servings
Prep Time 10minutes
Cook Time 30 - 40minutes
Submitted By Tracey Skeen
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350° F.
  2. Sift flour, sugar, cocoa powder, soda, salt, and xanthan gum together into a 9" x 13" ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
  3. Bake at 350°F (175°C) until a toothpick inserted comes out clean, about 30 to 40 minutes.
  4. Let cool then frost with your favorite Gluten-Free icing!
Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

22 thoughts on “Crazy Cake

  1. Ruth Collins

    Hi there I was referred to this recipe from Sweet Little Bird and altho it looks like it’s great, white vinegar isn’t considered gluten free for people with coeliac’s disease or those with gluten sensitivity because it’s often distilled from barley. A gluten free alternative is (some) rice vinegar’s and apple cider vinegar.

    Reply
    1. Jean

      From http://www.cureceliacdisease.org
      “Is vinegar safe for those with celiac disease?
      Vinegar is a solution made of acetic acid and flavoring materials such as apples, grapes, grain and molasses. For example, cider vinegar is made from apple juice; malt vinegar is made from barley malt, Balsamic vinegar is made from grapes.
      Distilled vinegars (including vinegars in foods and condiments) are gluten-free because the distillation process filters out the large gluten proteins so they do not pass through to the end product making the finished liquid gluten free.
      Patients with celiac disease should not be concerned about distilled white vinegar or foods such as pickles, which may contain it. The exception to this rule is malt vinegar, which is not distilled, and therefore is not safe to consume.”

      Reply
    1. Jean

      I would like to know this, too! Would it be good to increase the pure vanilla extract if the cocoa is omitted, and, if so, by how much, or how much total vanilla???
      I react to chocolate in any form the same way I react to gluten, including the horrible DH blisters.
      But I can eat and I LOVE vanilla! 🙂

      Reply
    1. Recipe Specialist

      Xanthan Gum is a binding ingredient that is commonly used in gluten free baking. When wanting to substitute this item, you will need to use another ingredient that can bind ingredients together. Flaxseed meal gel and chia seed gel, are good options in baked goods such as cookies.
      Flaxseed Meal: Mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let sit for a few minutes. Add to wet ingredients.
      Chia Seeds: Soak 1 Tbs. chia seeds in 3 Tbs. water for 5 minutes until the mixture has the texture of a raw egg.

      If you do not have flaxseed meal or chia seeds on hand, feel free to add an extra egg to the recipe.

      If you have any more questions, feel free to contact us again.

      Reply
  2. Michelle

    Would this cake work in a cake mold? I really want to make a standing baby bear for my soon to be one year old but hes allergic to wheat, eggs and milk.

    Reply
    1. Recipe Specialist

      Unfortunately, we have not tested the customer submitted recipe for Crazy Cake. I cannot recommend it for use in a cake mold due to the ingredients this recipe contains. When using cake molds, it’s important to use a recipe that will produce a dense cake. You may be interested in the Vanilla Coconut Pound Cake recipe. This recipe does call for eggs, but you may use an egg replacer instead.

      Reply
  3. Jessi

    Is there a way to replace the vinegar? My husband is allergic to yeast :/ it makes everything very difficult! (He’s also allergic to milk and wheat. And my daughter is allergic to wheat, eggs and milk!) thank you!

    Reply
    1. Recipe Specialist

      When replacing vinegar in recipes, it’s important to use another acidic ingredient. I recommend using equal amounts of lemon juice. Keep in mind that this may create a slight change in flavor.

      Reply
    1. Recipe Specialist

      We have not tested this recipe with the use of Stevia in place of the sugar. Sugar is a major ingredient in this recipe and replacing it with Stevia may not be the easiest thing to accomplish as the volume is going to be greatly decreased. To compensate for the loss of bulk, you may try adding applesauce. Doing this will require you to adjust for the liquid in the recipe. As a general rule for each 1/2 cup of applesauce added reduce the water in this recipe by 1/4.

      Reply
    2. Cynthia

      You can use granulated Swerve- it’s a natural sugar substitute that you use the same amount of in recipes as sugar so the volume stays the same.

      Reply
    1. recipe specialist

      Hi Catherine,
      The recipe is an updated, Gluten Free version of a cake that was very popular during that time period.

      Reply
  4. Q's mom

    I was really hoping to read a review from someone who actually made the cake and tasted it. 🙁 I’ve already tested two chocolate cakes for my son’s upcoming birthday and haven’t been satisfied with either one. This looks promising. But it really would have been nice to hear how it turned out before I went out bought some of the ingredients for it.

    Reply
    1. Theresa

      Q’s mom. I have tried this cake and the family all loved it. I made cupcakes out of it too, they were a bit drier. I might have baked them too long.

      Reply

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