apple cider vinegar spray

CRAZY CAKE IN A MUG – NO EGGS, MILK OR BUTTER, READY IN MINUTES

Today, I had a blast experimenting in my kitchen and whipped up a Chocolate Crazy Cake in a Mug! If you’re not familiar with Crazy Cake, it’s also known as Wacky Cake or Depression Cake. The best part? It’s made without eggs, milk, butter, bowls, or mixers! This simple, budget-friendly recipe is perfect for anyone with egg or dairy allergies and is a fun project to do with kids. Dating back to the Great Depression, it’s a deliciously moist and affordable cake that’s sure to impress!

INGREDIENTS

Dry Ingredients

  • 5 tablespoons all-purpose flour
  • 4 1/2 tablespoons sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

Wet Ingredients

  • 1/2 teaspoon white vinegar (or apple cider vinegar)
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable or canola oil
  • 4 1/2 tablespoons water

DIRECTIONS

Step-by-step photos below

  • Spray the inside of a large microwave-safe mug (about 16 oz) with non-stick cooking spray.
  • Add the first 5 dry ingredients to the mug and mix them together.
  • Create three small wells in the dry mixture. In one well, pour in the vinegar; in the second well, add the vanilla extract; and in the third well, pour in the vegetable oil. Then, pour the water over everything.
  • Use a fork to mix the ingredients together until smooth.
  • Microwave the mug on high for 2 minutes, uncovered. Check the cake with a toothpick to ensure it comes out clean. Be careful not to overbake it!
  • Top the cake with whatever you prefer—powdered sugar, frosting, chocolate chips, caramel, or whipped cream. Enjoy it hot or cold!

Tips

  • Microwaves vary, so adjust cooking time as needed. One person cooked the cake in 1 minute 40 seconds, while another did it in 1 minute 20 seconds.
  • Make sure your baking soda and vinegar are fresh—they’re what help the cake rise!
  • For a neater cake, mix the ingredients in a small bowl first, then pour the batter into the mug.
  • Want extra chocolatey goodness? Add mini chocolate chips to the batter, or sprinkle some on top while the cake is still warm! Mmm, so delicious!

RATATOUILLE

This Ratatouille recipe is perfect for a quick and fresh weeknight dinner. It’s light, healthy, and accommodates a variety of diets: gluten-free, vegan, and paleo. Plus, it freezes wonderfully, so feel free to make a double batch! 

INGREDIENTS

  • 1 cup crushed tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil (about 3-4 large leaves, sliced), plus more for garnish
  • 1 teaspoon herbs de Provence spice mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 medium sweet or red onion, sliced
  • 1-2 large zucchini (about 1 1/2 cups, sliced)
  • 1 large Japanese eggplant (about 3 cups, sliced)
  • 3 large fresh tomatoes (Roma is best; about 3 cups, sliced)

INSTRUCTIONS

  • Preheat the oven to 350°F. Lightly grease a 6″x9″ baking dish and set aside. (For an 8″x8″ square pan, see notes for adjustments.)
  • In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
  • Pour the tomato mixture into the prepared baking dish and spread it evenly across the bottom.
  • Arrange the veggie slices in alternating patterns (e.g., onion, zucchini, eggplant, tomato), placing them on their sides and leaning against the edge of the pan. Continue until the pan is full and all the vegetables are used.
  • Optionally, spray or brush the exposed tops of the veggies with oil to promote browning during baking.
  • Bake for about an hour, or until the tomato sauce is bubbling and the vegetables are tender.
  • Garnish with additional chopped fresh basil before serving, if desired. Serve hot or cold.

NOTES

  • If you’d like to use an 8″x8″ square pan, the bake time remains similar.
  • The quality of the vegetables is key in this dish. For the best flavor, choose the freshest, highest-quality produce you can find.
  • If you can’t find Japanese eggplant, you can substitute with Italian eggplant (the larger, dark purple variety). Try to slice it to match the size of the other vegetables for even cooking.
  • If you need to replace any vegetables, opt for other summer vegetables with high water content, such as bell peppers, yellow squash, or shallots.
  • If you’re sensitive to lavender, replace the herbs de Provence with a heaping 1/4 teaspoon each of dried rosemary, oregano, and thyme.
  • This recipe serves 2-3 people. For a larger crowd, double the recipe and use a 9″x12″ pan.
  • For a richer finish, drizzle the dish with high-quality olive oil before serving.
  • This recipe is gluten-free, vegetarian, vegan, paleo-friendly, low-carb, and Whole30-compliant.
  • To make the dish heartier, top it with vegan or dairy cheese and/or serve it over quinoa, mashed sweet potatoes, white potatoes, rice, or your favorite grain.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For future meals, cool the dish completely and transfer it to an airtight container. It will keep in the freezer for up to three months. To reheat, let it come to room temperature (or refrigerate for a day or two) and microwave until heated through.

NUTRITION INFORMATION

  • YIELD: 4 servings
  • Serving size: 1 serving
  • Calories: 109
  • Sodium: 241mg
  • Carbohydrates: 17g
  • Fiber: 4g
  • Sugar: 11g
  • Protein: 3g