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No-Bowl Crazy Cake

This cake completely disregards cake making tradition; no eggs, no milk, not even a bowl! You don’t even grease the pan! It boggled my mind- yet it was one of the most moist and fluffy cakes I’ve ever had the pleasure of eating. 10/10 would recommend. It absolutely earns its colloquial title “crazy cake.” 

AuthorCarley KnutsenDifficultyBeginner

Cake
 3 cups Flour
 2 cups Sugar
 1 tsp Salt
 2 tsp Baking Soda
 ½ cup Cocoa Powder
 ¾ cup Oil
 2 tsp Distilled White Vinegar
 2 tsp Vanilla
 2 cups Cold Water
Frosting
 3 tbsp Cocoa Powder
 ¼ cup Butter (soft)
 2 cups Confectionery Sugar
 ¼ cup Milk
 ½ tsp Vanilla

Cake
1

Sift the dry ingredients together INSIDE an ungreased 9 x 13 inch pan and stir to combine. Form 3 separate wells in the dry ingredient mixture, one of them should be larger than the other two. Pour the vanilla and vinegar in the smaller wells and pour the oil in the largest hole. Then pour the cold water over the entire pan and stir to combine all the ingredients. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Frosting
2

Combine all ingredients together, in a bowl, and then spread over top of the cooled cake. We used the frosting recipe from our zucchini brownie recipe to frost our finished cake, which is my favorite frosting. (I can barely believe that it's been over 6 months since that post- it was only our second post ever!) Feel free to use your favorite frosting or choose to follow our example. I even substituted almond milk and lactose-free butter to keep the recipe dairy free for a lactose-impaired friend of mine.

Ingredients

Cake
 3 cups Flour
 2 cups Sugar
 1 tsp Salt
 2 tsp Baking Soda
 ½ cup Cocoa Powder
 ¾ cup Oil
 2 tsp Distilled White Vinegar
 2 tsp Vanilla
 2 cups Cold Water
Frosting
 3 tbsp Cocoa Powder
 ¼ cup Butter (soft)
 2 cups Confectionery Sugar
 ¼ cup Milk
 ½ tsp Vanilla

Directions

Cake
1

Sift the dry ingredients together INSIDE an ungreased 9 x 13 inch pan and stir to combine. Form 3 separate wells in the dry ingredient mixture, one of them should be larger than the other two. Pour the vanilla and vinegar in the smaller wells and pour the oil in the largest hole. Then pour the cold water over the entire pan and stir to combine all the ingredients. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Frosting
2

Combine all ingredients together, in a bowl, and then spread over top of the cooled cake. We used the frosting recipe from our zucchini brownie recipe to frost our finished cake, which is my favorite frosting. (I can barely believe that it's been over 6 months since that post- it was only our second post ever!) Feel free to use your favorite frosting or choose to follow our example. I even substituted almond milk and lactose-free butter to keep the recipe dairy free for a lactose-impaired friend of mine.

No-Bowl Crazy Cake

Thanks to All Recipes for the recipe!

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