Dairy-Free, Egg-Free - Crazy Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 234.9
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.3 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Dairy-Free, Egg-Free - Crazy Cake calories by ingredient
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Introduction

Dairy Free and Egg Free. This recipe from my childhood came in handy when my son was born with allergies to dairy, egg and peanut. There are many variations of this cake in existence. It is easy to experiment with it's ingredients to come up with different versions, such as, vanilla cake, banana cake, etc. It's fun and easy to make with kids. My mom taught this recipe to me about 38 years ago. Dairy Free and Egg Free. This recipe from my childhood came in handy when my son was born with allergies to dairy, egg and peanut. There are many variations of this cake in existence. It is easy to experiment with it's ingredients to come up with different versions, such as, vanilla cake, banana cake, etc. It's fun and easy to make with kids. My mom taught this recipe to me about 38 years ago.
Number of Servings: 16

Ingredients

    3 c. Flour
    2 c. Sugar
    6 T. Cocoa, dry powder, unsweetened
    2 tsp. Baking Soda
    1 tsp. Salt

    6 T. Vegetable Oil
    2 T. Cider Vinegar
    2 tsp. Vanilla Extract

    2 c. Cold Water

Directions

In a large mixing bowl, whisk together all the dry ingredients.

Make 3 depressions in the dry mix.
In one depression, add the Vegetable Oil.
In another depression, add the Cider Vinegar.
In the last depression, add the Vanilla Extract.

Pour cold water over all. Mix well. This can be done with an electric mixer, however, it can also be mixed well by hand.

Pour into ungreased 9x13 baking dish. Bake at 350 degrees for approximately 35 minutes or until knife comes out clean.

Frost, if desired. Frosting not included in nutritional information.

Cut into 16 equal pieces.

Note: This recipe will make an 8x8 inch cake, if you cut the ingredients in half.

Number of Servings: 16

Recipe submitted by SparkPeople user FRONTPORCHDREAM.

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