Vanilla Crazy Cake: Easy Dairy-Free & Vegan Dessert (Print Version)
Whip up a delicious Vanilla Crazy Cake! This easy dairy-free and vegan dessert is perfect for any occasion, requiring no eggs or butter. Simple, moist, and flavorful.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegan, Dairy-Free, Vegetarian
# Ingredients:
→ The Dry Foundation
01 -
1 1/2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 tsp baking soda
04 -
1/2 tsp salt
→ The Liquid Love
05 -
1 cup water
06 -
1/4 cup vegetable oil
07 -
1 tbsp white vinegar
08 -
2 tsp pure vanilla extract
→ Vanilla Bean Bliss Glaze
09 -
1 cup powdered sugar
10 -
2 tbsp unsweetened dairy-free milk (e.g., almond, oat, soy)
11 -
1/2 tsp pure vanilla extract
12 -
Pinch of salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8x8 inch square baking pan or a 9-inch round cake pan. This prepares your pan for the perfect Vanilla Crazy Cake: Easy Dairy-Free & Vegan Dessert.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, and 1/2 tsp salt until well combined. Create a small well in the center of the dry mixture.
03 -
In a separate medium bowl, combine 1 cup water, 1/4 cup vegetable oil, 1 tbsp white vinegar, and 2 tsp pure vanilla extract. Whisk these "The Liquid Love" ingredients until thoroughly mixed.
04 -
Pour the wet ingredients into the well of the dry ingredients. Stir gently with a whisk or spatula until just combined and no dry streaks remain. Do not overmix; a few small lumps are fine for this Vanilla Crazy Cake: Easy Dairy-Free & Vegan Dessert.
05 -
Pour the batter evenly into your prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
06 -
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before attempting to glaze. This ensures the cake sets properly and is ready for its "Vanilla Bean Bliss Glaze."
07 -
While the cake cools, whisk together 1 cup powdered sugar, 2 tbsp unsweetened dairy-free milk, 1/2 tsp pure vanilla extract, and a pinch of salt in a small bowl until smooth. Adjust milk for desired consistency.
08 -
Once the Vanilla Crazy Cake: Easy Dairy-Free & Vegan Dessert is completely cool, pour the "Vanilla Bean Bliss Glaze" over the top, spreading it evenly. Let the glaze set slightly before slicing and serving.
# Notes:
01 -
For a hint of citrus, substitute the white vinegar with fresh lemon juice. It provides the same necessary acidity for the baking soda to activate, adding a bright flavor to your cake.
02 -
Store leftover cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Ensure it's well-sealed to prevent drying out.
03 -
This cake is delicious on its own, but also pairs wonderfully with fresh berries, a scoop of dairy-free vanilla ice cream, or a dusting of extra powdered sugar.
04 -
Don't skip the cooling step! Glazing a warm cake will cause the glaze to melt and run off, rather than creating a beautiful, set finish. Patience is key for perfection.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
measuring cups
03 -
measuring spoons
04 -
whisk
05 -
small mixing bowl
# Nutrition Facts (Per Serving):
Calories: 305 kcal
Total Fat: 7 g
Total Carbohydrate: 57 g
Protein: 2 g