Description
An irresistibly moist and budget-friendly Vanilla Crazy Cake a delightfully simple vegan dessert made with pantry staples, perfect for busy days and dietary needs.
Ingredients
All-purpose flour
Granulated sugar
Baking soda
Salt
Vegetable oil
White vinegar
Vanilla extract
Cold water
Optional for frosting: melted butter, powdered sugar, vanilla extract, milk
Instructions
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Preheat oven to 350 °F (175 °C).
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In an ungreased 9×9‑inch pan, whisk together flour, sugar, baking soda, and salt.
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Using fingers or a spoon, create one well in the center and two smaller wells on either side.
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Pour vegetable oil into the center well; vinegar into one smaller well; vanilla into the other.
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Pour cold water over the top.
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Whisk gently until smooth; tap the pan lightly to release air bubbles.
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Bake for 25–30 minutes, or until a cake tester comes out clean—watch closely near the end to avoid overbaking.
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Cool completely before serving.
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(Optional frosting): Mix melted butter, powdered sugar, vanilla extract, and milk until smooth. Beat 2–3 minutes to a buttercream consistency, adjusting with milk as needed.
Notes
The vinegar activates the baking soda to create a tender, airy texture—no eggs needed
Using the best-quality vanilla extract makes a noticeable difference in flavor—especially since the cake relies on simple pantry ingredients
Frosting isn’t essential—sprinkles or powdered sugar work beautifully for a fuss-free topping
