Monday, 30 September 2013

Crazy for crazy cake (eggless, butterless cake)

I'm all for a quick bake. I mean, the amount of time you can reduce between baking to actual consumption the better in my opinion. And today's recipe does not disappoint in the speed stakes!

I came across a recipe via the blog Sweet Little Bluebird which is the cutest little blog full of fab recipes and other handy tips and I couldn't believe the ingredient list for this cake. How on earth could you make a cake from so few things? Then I read on and it seems the recipe hails from the depression era when food was limited which explains the short ingredients list.

And after just a few days of cooler weather I'm already craving cinnamon flavoured ANYTHING so I grabbed the recipe for the spiced version of this cake and promptly started baking...

I won't lie, this cake isn't for the cake snobs out there but I loved it! It's a perfect teatime cake when you're carving a little something sweet and it's made using all the ingredients you'll find in your baking cupboard so no last minute rush to the shops. The lack of eggs means it does tend to dry out within a few days so I'd advise to make this on the day of consumption and keep it in an airtight container for up to 3 days.

The only slight change I made from the recipe is that I used self raising flour which helped it rise a bit more but apart from that I followed the instructions exactly. It's also nearly impossible to buy pumpkin spice in this country so I made my own and have included it in the recipe notes below.

I topped the cake with cream cheese frosting which paired wonderfully, who doesn't love cinnamon and cream cheese??

This is by far the grumpiest cake mix I have EVER seen...
Don't overmix your batter as the bicarb and vinegar create bubbles to give the cake a lighter texture


Recipe source - Sweet Little Bluebird check out her blog for chocolate and vanilla versions of this cake too!
Spiced Crazy/Wacky Cake Recipe

Ingredients
  • 200g self raising flour (the recipe calls for plain flour but I wanted a good rise on my cake)
  • 1tbsp pumpkin spice (1tsp cinnamon, 1tsp ginger, 1/2tsp ground cloves and 1/2tsp nutmeg)
  • 225g caster sugar
  • 1tsp bicarbonate of soda
  • 1/2tsp salt
  • 1tsp white wine vinegar
  • 1tsp vanilla extract
  • 75ml vegetable oil 
  • 240ml cold water 
  1. Preheat oven to 180c (170c for fan ovens). Line an 8" baking tin with greaseproof paper (I used a square tin)
  2. Mix first 5 dry ingredients in a large bowl.  Make 3 depressions in the dry ingredients - two small, one larger. This method is important to make the cake work so don't just dump it in! 
  3. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all.  
  4. Mix until flour disappears but don't overmix or your cake will come out too dense.
  5. Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool, cut and devour.

 photo liana_zps73adbf6c.png

4 comments:

  1. Wowzers, this looks amazing. I'm also a cinnamon lover, bring on the Autumn baking!! :-)

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    Replies
    1. Yep, I can't wait! I have a HUGE bottle of cinnamon from costco and I just looove it!!

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  2. Frantically trying to find a vegan cake recipe and came across the Wacky Cake... thankfully converted to grams for me here... thanks Liana... going to try and find a Chocolate and Vanilla one too :) Sx

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  3. I just made the pumpkin spice cake..Its so delish..So glad I found this..Thank you..

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