Stir Crazy Cake
Submitted by poiuyt123
This egg-free, dairy-free chocolate cake mixes right in the pan. Cocoa, coffee, and vinegar create a rich, moist crumb topped with cinnamon sugar. No bowls to wash, no excuses not to bake.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minSome call it wacky cake, some call it depression cake, and your grandma probably called it “the one I can make with my eyes closed."
This throwback chocolate cake needs no eggs, no butter, and no milk. You dump everything straight into the baking pan, stir it with a fork, and let the oven do the rest.
The vinegar and baking soda react to give it a surprisingly tender crumb, while a splash of cold coffee deepens the chocolate flavor without making it taste like a latte.
That cinnamon-sugar sprinkle on top? It bakes into a crackly little crust that makes frosting entirely optional.
Pro Tips
- Use cold brewed coffee instead of water. It intensifies the chocolate flavor without adding any coffee taste.
- Don’t beat the batter. Stir gently with a fork until just combined. Overmixing makes it tough.
- The three wells matter. Keeping oil, vinegar, and vanilla separate before the final mix ensures even distribution.
- Let it cool in the pan and serve squares straight from it. This cake is humble by design.
Ingredients
Directions
Put flour, 1½ cups sugar, cocoa, soda and salt into an ungreased 13 X 9 X 2 inch metal baking pan.
Stir with a fork to mix.
Form 3 wells in flour mixture.
Pour oil into one well, vinegar in one and vanilla in one.
Pour cold coffee over all ingredients and stir with fork until well mixed.
Do not beat.
Combine remaining sugar and cinnamon;sprinkle over batter.
Bake in 350℉ (180℃) F oven for 35 to 40 minutes.
Comments
We have used this recipe for years and it is a favorite for my entire family -- amazing no egg recipe!