Well, I officially have a 10 year old! It may be a weird time in our world to be having a birthday, but you better be damn sure that I wasn’t about to let anything get in the way of my daughter having the BEST time while turning the big 1-0.
My inspiration for this cake came with us deciding to have a ‘disco dance party’ for the birthday. And what goes better with disco other than tie-dye. Between that and remembering my Dark Chocolate ‘Crazy Cake’ so fondly, I decided to put the two together.
It’s called a ‘crazy cake’ or ‘wacky cake’ because of it being made without eggs, milk, or butter. The idea for these sorts of cakes was a trick that they used during the great depression when they wanted to make a good cake, but couldn’t get their hands on some of those pantry basics. …Kind of like how it is right now in the world.
Don’t let that fool you though, this cake is honestly one of my favorite ways to make cake. It’s delicious, moist and tender with just the right amount of sweet.
TheSkinnyFork.com A homemade cake that uses no eggs, milk, or butter. Don't let that fool you though! This cake is delicious and beautiful. Fun to make and even more fun to eat! Prep Time: 15 Minutes • Cook Time: 35 Minutes
Servings: 8 • Serving Size: 1 Slice • Calories: 350 • Fat: 22 g • Saturated Fat: 9 g • Carb: 36 g • Fiber: 1 g • Protein: 3 g • Sugar: 18 g • Sodium: 166 mg
Cake:
• 1 1/2 C. All-Purpose Flour
• 1/2 C. Sugar
• 1/2 C. Natural Sweetener
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 5 Tbsp. Oil
• 2 Tsp. Vanilla Extract
• 1 Tsp. Vinegar
• 1 C. Water
• Food Coloring
Frosting:
• 1/2 C. Butter, At Room Temperature
• 1 1/2 C. Powdered Sugar Substitute
• 2 Tbsp. Heavy Cream
• 1 Tsp. Vanilla Extract
• Food Coloring
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of an 8x8” or 9x9” baking dish (or two 8x8" or 9x9" round baking dishes if doubling for a layer cake) with non-stick baking spray.
Place the 1 1/2 C. flour, 1/2 C. sugar, 1/2 C. natural sweetener, 1 Tsp. baking soda, and 1/2 Tsp. sea salt into the baking dish and mix it together until well blended.
Make three ‘wells’ in the dry mix, I made two smaller ones and one larger one.
Place 1 Tsp. white vinegar into one of the smaller wells, the 2 Tsp. vanilla into the other small well, and the 5 Tbsp. Oil into the larger well.
Pour the 1 C. water over the top of it all and mix.
Divide the batter evenly among bowls and color accordingly with food coloring.
Pour the cake batter into the prepared baking dish (or dishes) and use a knife to pull through the batter to swirl the colors just a bit.
Place the baking dish (or dishes) into the oven to bake for about 35 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool.
NOTE: You will want to double the frosting ingredients below if you are doubling the cake recipe to make it a layer cake.
While the cake is cooling, beat the 1/2 C. butter for the frosting on a medium-high speed until smooth and creamy.
Stir in the 1 1/2 C. powdered sugar and then beat for a good minute or two.
Add in the 2 Tbsp. cream and 1 Tsp. vanilla and continue to beat for another couple of minutes until the frosting is nice and fluffy.
Beat in food coloring if desired.
Once the cake is completely cool, frost accordingly.
Cut and serve to enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher