This is nothing like a delicious piece of cake, sweet and moist after dinner or a potluck buffet. This recipe called Crazy Cake also goes by the name of “Wacky Cake” or “Folk Art Cake”, due to its roots in American baking during wartime when many basic foods were rationed. To vegans and AMarg vegetarians, it is more rational and wonderful than wacky. This moist chocolate cake recipe was developed sometime in the 1940’s and was popular due to it not having eggs, butter, or milk. With the rise of popularity of vegan baking, these old fashioned home recipes are coming back into mainstream kitchen consciousness again. It is a easy-to-prepare cake that can be mixed by hand (no mixer needed) right in the baking pan and in the oven in minutes. And it turns out perfect. Any beginning baker can make this cake with great success. The key challenge of crazy cake is getting the cake to hold together. In a normal recipe, eggs and flour supply the protein required to set and hold the cake. Without eggs, the flour is responsible for giving the cake its form and texture. For crazy cake, it's essential to use a high-protein all-purpose unbleached flour (such as King Arthur brand); do not use bleached flour or cake flour. With an eggless cake, you don't have much to hold the cake together. The reason for the vinegar in the cake is to do this, so do not leave out the vinegar or the cake won’t rise. An acidic batter helps the proteins to set faster. And the other thing that helps is the crazy method of putting it together." Forming the three indentations in the dry ingredients, then pouring water over all and stirring allows the oil to float on top of the liquid, letting the water get directly to the flour, so it can make some gluten. There are a lot of variations in the many recipes for crazy cake, but nearly all of them call for combinations of cocoa and vanilla, which helps explain the enduring popularity of this dessert. The cake was surprisingly rich, moist and flavorful, and is a nice accompaniment to a fruit platter. I included the traditional chocolate version for the chocoholics, but in case you are serving acaryas, there is a poppyseed cake from the same recipe that is very delicious. I like cream cheese frosting on the poppyseed cake. You can double both recipes and make it in a 9-by-13-inch pan. Poppyseed Crazy Cake Makes one 8-inch square cake, serves 9 1 1/2 cups unbleached flour 1 cup sugar 1 1/2 teaspoons non-aluminum baking powder 1/4 cup fresh poppyseeds (store in the freezer to keep fresh) 2 teaspoons fresh lemon juice 1 teaspoon cider vinegar (be sure to use this as it is key ingredient for rising) 1 1/2 teaspoons almond extract 1/4 cup plus 2 tablespoons organic canola oil or light olive oil 1 cup boiling water 1. Preheat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar, and baking powder. Stir in the poppyseeds. Use the handle of a wooden spoon to make three holes in the mixture. Put lemon juice and vinegar in one hole, almond extract in the second, and the oil in the third. Pour the hot water over everything. Stir with the wooden spoon until the mixture is smooth. Use a spatula to clean around the sides of the pan and smooth the top. 2. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. 3. Cool the cake, then brush with a warm fruit glaze (recipe following) or sprinkle with powdered sugar. If you want cream cheese frosting, ice when completely cooled and refrigerate the cake. Fruit Glaze 1/4 cup apricot jam 1/2 teaspoon lemon juice 1 tablespoon water In a small saucepan over low heat, combine the jam, lemon juice, and water. Stir until the jam melts, about 2 minutes. Remove from heat to a small bowl. Refrigerate, covered, for up to 1 week. Chocolate Crazy Cake Makes one 8-inch square cake, serves 9 1 1/2 cups unbleached flour 1 cup sugar 1/3 cup natural unsweetened cocoa powder (not Dutch process) 1 1/2 teaspoons non-aluminum baking powder 1/2 teaspoon salt 2 teaspoons apple cider vinegar (be sure to use this as it is key ingredient for rising) 2 teaspoons pure vanilla extract 1/2 cup organic canola oil or light olive oil 1 cup cold water or weak coffee 1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar, cocoa, baking powder, and salt. Then, using the handle of a wooden spoon, poke two small holes and one large hole in the dry ingredients. Put the vinegar in one small hole and the vanilla in the other. Pour the oil into the large hole. (It will overflow, not a problem.) 2. Pour the cold water or coffee all over the top. Then use the wooden spoon and stir well to blend all of the ingredients together until smooth. Use a spatula to clean around the sides of the pan and smooth the top. 3. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. 4. When the cake is completely cool, spread the top with cream cheese frosting (recipe following) or sprinkle on some powdered sugar. It is also nice with fresh berries and whipped cream or ice cream. Simple Cream Cheese Frosting 1 (8-ounce) package cream cheese, room temperature 1/2 cup powdered sugar, sifted 2 to 4 tablespoons heavy cream or half-and-half 1 teaspoon pure vanilla extract On a low speed of an electric mixer, beat the cream cheese and sugar until soft. Beat in 2 tablespoons of the cream and then the vanilla, until fluffy. If the frosting is too thick, add more cream, 1 tablespoon at a time, until it is the right consistency for spreading. Wait until the cake is completely cool before frosting and then store it in the refrigerator.
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