Apple Cider Crazy Cake (also called Wacky Cake) is a Depression-era treat made without eggs, milk, or butter — and you don’t even need a mixer or a bowl if you prefer to mix in the pan. It’s a quick, budget-friendly fall dessert made from pantry staples in under an hour. The cake is super moist and flavorful, with warm apple-cider and spice notes that remind you of an apple cider doughnut fresh from the orchard.
Apple Cider Crazy Wacky Cake – A Delicious, Budget-Friendly, Easy Fall Dessert
This apple cider version puts a cozy, autumn twist on the classic crazy cake. Apple cider and warm spices are added to the batter, then the finished cake is dressed with an apple-cider glaze and a sprinkle of cinnamon sugar. The ingredients are simple and likely already in your kitchen — the only special item you’ll need is apple cider. Bake this for holidays, potlucks, or a weeknight dessert; it fills the house with a wonderful fall aroma while staying inexpensive and easy to prepare.
History of Crazy Cake
Crazy Cake — sometimes called Wacky Cake or Depression Cake — dates to the Great Depression, when staples like eggs, milk, and butter were scarce. The best-known original version is chocolate, but the recipe’s simplicity makes it an ideal base for many variations. This apple cider adaptation keeps the basic technique while adding seasonal flavor with cider and spices.
Crazy Cake — Allergy Friendly, Vegan
Because Crazy Cakes don’t use dairy or eggs, they’re naturally vegan and allergy-friendly. They’re a great option when cooking for guests with dietary restrictions, yet still satisfying for everyone — you won’t miss the eggs or butter in texture or flavor.
Tips for Making Crazy Cake
- You can mix the batter right in the prepared baking dish to save dishes and time.
- Top the cake as you like: warm caramel, your favorite frosting, a scoop of vanilla ice cream, a dusting of powdered sugar, or whipped cream all work well.
- The cake is delicious warm but also holds up well at room temperature.
- Serve it with a warm or cold cup of apple cider for a cozy pairing.
- Use a gluten-free flour blend if you need a gluten-free version; many readers have had success that way.
- You can also make this recipe as cupcakes if you prefer individual servings.
Frequently Asked Questions
The name refers to how unconventional the method is: no eggs, milk, butter, or mixers are required. The cake became popular during the Depression when many ingredients were scarce.
Yes. Many people use a gluten-free all-purpose blend in place of regular flour with excellent results.
Vinegar reacts with baking soda to produce carbon dioxide, which helps the cake rise. The vinegar flavor does not remain in the finished cake.
Yes. Doubling the recipe works well in a 9×13-inch pan.
Ingredients (overview)
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Ground cinnamon
- Ground nutmeg
- Baking soda
- Salt
- Vegetable or canola oil
- Apple cider vinegar (or white vinegar)
- Pure vanilla extract
- Powdered sugar (for glaze)
- Apple cider (for the batter and glaze)
How to Make Apple Cider Crazy Cake
This is one of the easiest cakes to prepare and takes only minutes to assemble.
Preheat the oven to 350°F (175°C) and lightly spray an 8×8-inch baking dish with nonstick spray.
Combine the dry ingredients — flour, granulated sugar, light brown sugar, cinnamon, nutmeg, baking soda, and salt — in a large bowl or directly in the prepared baking dish.
Make three small depressions in the dry mix: two small and one larger. Add the vinegar to one small depression, the vanilla to the other, and the vegetable oil to the larger one. Pour the apple cider over all, then mix until smooth with a fork or small whisk. Spread the batter evenly in the pan.
Bake on the middle rack for about 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before adding the glaze and cinnamon sugar topping.
While the cake bakes, combine the cinnamon-sugar topping (granulated sugar and cinnamon) in a small bowl and set aside.
Apple Cider Glaze: Put 1 cup powdered sugar into a small bowl and stir in 2 tablespoons of apple cider. Whisk until smooth, adding a little more cider as needed to reach a pourable glaze consistency.
While the cake is still warm, pour the glaze evenly over the top, then sprinkle the cinnamon-sugar mixture. Serve warm or at room temperature.
More Crazy Cake Ideas
- Chocolate Crazy Cake (original)
- Banana Bread Crazy Cake
- Snickerdoodle Crazy Cake
- Gingerbread Crazy Cake
- Carrot Crazy Cake
Apple Cider Crazy Cake – No Eggs, No Milk, No Butter!
A simple, vegan apple-cider cake made without eggs, milk, or butter. No mixers required. Prep and bake in about 45 minutes for a moist, spiced cake that tastes like an apple cider doughnut.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 5 tablespoons vegetable or canola oil
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 cup apple cider
Apple Cider Glaze
- 1 cup powdered sugar
- 2–3 tablespoons apple cider
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon (up to 2 tsp if you like it spicier)
Instructions
- Preheat oven to 350°F (175°C). Spray an 8×8-inch baking dish with nonstick spray.
- Mix the dry ingredients in a large bowl or in the prepared baking dish until well blended.
- Make three depressions in the dry mix — two small and one larger. Add vinegar to one small depression, vanilla to the other, and oil to the larger one. Pour the apple cider over everything.
- Mix until smooth (a fork or small whisk works well). Spread the batter evenly in the baking dish.
- Bake on the middle rack for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes.
- While the cake bakes, combine the cinnamon and sugar for the topping in a small bowl. For the glaze, whisk powdered sugar with 2 tablespoons apple cider, adding more cider if needed for a pourable consistency.
- While the cake is still warm, pour the glaze over the top and sprinkle with cinnamon sugar. Serve warm or at room temperature. Store tightly covered in the refrigerator for up to 4 days.
Notes
- This cake pairs nicely with warm or cold apple cider.
- Ensure your baking soda and vinegar are fresh for reliable rising.
- Optional toppings: warm caramel, buttercream, vanilla ice cream, powdered sugar, or whipped cream.
- To enhance the doughnut-like flavor, brush the warm cake lightly with melted butter before glazing and sprinkling with cinnamon sugar.
- To double the recipe, use a 9×13-inch pan.