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a close up shot of a slice of Vanilla Crazy Cake on a plate

Vanilla Crazy Cake

Vanilla Crazy Cake is a yummy cake that is easy to make with items from the pantry. This tasty cake, made without eggs, milk, or butter, is still moist and flavorful.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 9


  • 1 ½ cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • 1 cup water, cold


  • Preheat oven to 350°F.
  • In an UNGREASED 9x9-inch pan add the flour, sugar, baking soda, and salt. Using a whisk stir together the ingredients right in the pan to kind of sift it all together.
  • Next using your fingers or a spoon make a good-sized well in the middle and two smaller wells one on each side of the center well.
  • Place the vegetable oil in the center well.
  • Place the vinegar in a small well and the vanilla in the other small well.
  • Pour the cold water over all of the ingredients.
  • Using the whisk, stir until combined. You can also use a spoon to get into the corners and further mix until smooth. If there are bubbles in your batter, gently tap the pan on the countertop to release the bubbles.
  • Bake for 25 to 30 minutes or until cake tester comes out clean. Remove from oven to cool completely before serving.
  • Ice with frosting or powdered sugar or plain.



  • You can also use an 8 x 8-inch square baking pan and increase your cooking time by 3 to 6 minutes.
  • The vinegar is a must in this recipe, it reacts with the baking soda to give the cake the desired texture, doing the work eggs would do in other recipes. The cake does not come out tasting like vinegar!
  • If there are bubbles in your wet batter, gently tap your cake pan on the counter to release the bubbles. 
  • Keep a close eye on the cake at the 30-minute mark as you don’t want to overbake it.