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Wacky Applesauce Cake

Recipe and photography by Bev Davis.

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Posted November 22, 2017

Editor's Note (November 27, 2017):  Text edited for clarity.


No eggs.  No milk.  No butter.  No electric mixer.  Perfect for individuals  who cannot have milk or eggs for whatever reason.  This

is my twist on the original Chocolate Crazy Cake  which is also known as Crazy Cake and Wacky Cake.  The recipe  was  developed  during The  Great Depression  when food was rationed.  A smart, creative baker figured a way to use what was available to make a delicious dessert.  Genius! The ingredients are famously mixed in a greased baking dish before baking.  I whisked them together in

a bowl for even distribution.  Only took a few minutes!  Decades  later,  families  worldwide  still enjoy this classic recipe.  


Although I don't eat chocolate cakes for a variety of reasons,  I do love spicy, fruity cakes.   Superb with fresh fruit, whipped cream, or vanilla ice cream.  If desired, add your favorite cream cheese frosting (contains dairy) with colorful sprinkles to make a pretty presentation.   Be sure to try my tangy-sweet Wacky Pineapple Cake.  Enjoy!

Pretty Frosting Tip

Let cake cool 10 minutes.  Spread with homemade or

store-bought cream cheese frosting.  Top with

colorful sprinkles.  Slice and serve. 

INGREDIENTS

vegetable oil cooking spray

1-1/2 cups all-purpose flour, sifted

1 cup granulated sugar

1 teaspoon baking soda*

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 teaspoon white vinegar

2 teaspoons pure vanilla extract

4 tablespoons vegetable oil

1/2 cup sweetened applesauce

1 cup water


INSTRUCTIONS

Preheat oven to 350 degrees.  Grease bottom and sides of a

10-inch square or standard cake pan* with vegetable oil cooking spray.  Set aside.  In medium-sized bowl, combine all remaining ingredients.  Whisk together until batter is thin and smooth. Pour into greased baking dish.  Bake 35 minutes or until knife inserted in center comes out clean.  Serve warm, hot, or cold.  Makes one 10-inch single layer cake.


COOKING NOTES*

Test baking soda by dropping 1/2 teaspoon in white vinegar.  Ferocious fizzles?  It's good.   Flat or light fizzles? Buy a new box.