cocoa butter cocoa butter

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!

NO BAKE COOKIES WITHOUT PEANUT BUTTER

Are you searching for a delicious no-bake cookie recipe without peanut butter? Look no further—we have the perfect one for you!

I’ve been eager to share this recipe, though it took some trial and error to get it just right. My biggest challenge was achieving the perfect texture, as the cookies initially turned out too dry and crumbly. They wouldn’t hold together properly, so I kept adjusting the moisture levels until I found the perfect balance.

INGREDIENTS

  • 2 cups white sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup milk
  • 5 tablespoons unsweetened cocoa powder
  • 3 cups quick oats
  • 1 teaspoon vanilla extract
  • 4 tablespoons hot water (optional, for adjusting consistency)

INSTRUCTIONS

  • Line a large cookie sheet with wax paper and lightly spray with baking spray.
  • In a large saucepan, combine sugar, salt, butter, and milk.
  • Bring the mixture to a gentle boil.
  • Once boiling, set a timer and continue boiling for exactly 2 minutes, ensuring it doesn’t boil over.
  • Remove from heat and stir in cocoa powder, quick oats, and vanilla extract.
  • Mix gently, then let the mixture cool in the pan for about 5 minutes.
  • Using a wooden spoon, scoop portions onto the prepared cookie sheet.
  • Lightly press each cookie with the back of the spoon to flatten.
  • For a neater appearance, gently shape the edges of each cookie. If you prefer a more rustic look, leave the edges as they are.

NOTES

  • If the mixture becomes too crumbly, stir in 1 tablespoon of hot water at a time until you achieve the desired consistency.