When I first saw this recipe in the Australian GoodFood magazine, I knew immediately that this is "Crazy cake"!
We are a great team baking these cakes. I weighed the ingredients and all he did was mixing all together...easy peasy.
I'm always biased thinking that dairy-free cakes are always not as tasty as the conventional cakes that contain dairy products. I was fussy with these cakes and insisted of eating these cakes with extra melted milk chocolate. To my surprise, my usual little fussy cake-critic was easy-going with his taste bud this time. My son simply loves these cakes knowing that he had played a "major" role in baking these cakes and he was happily chomping off these with heaps of enjoyment.
We both have a great time baking these cakes.
Crazy! ???...Accordingly to Nestle website, Crazy cake is a very moist chocolate cake recipe developed in the 1940’s. This cake is called "Crazy" because this super-easy-to-make cake contains no eggs, butter or milk and it is amazingly very moist and chocolate-y. I have bookmarked this recipe immediately as I was browsing this magazine, thinking that it will be fun and easy baking this cake with my 2 yrs old boy.
We are a great team baking these cakes. I weighed the ingredients and all he did was mixing all together...easy peasy.
I'm always biased thinking that dairy-free cakes are always not as tasty as the conventional cakes that contain dairy products. I was fussy with these cakes and insisted of eating these cakes with extra melted milk chocolate. To my surprise, my usual little fussy cake-critic was easy-going with his taste bud this time. My son simply loves these cakes knowing that he had played a "major" role in baking these cakes and he was happily chomping off these with heaps of enjoyment.
We both have a great time baking these cakes.
Here's the recipe from Australian GoodFood magazine June 2011 issue
(with my modifications in blue)
1 1/2 cup (225g) plain flour
1 tsp bicarbonate of soda (replaced with baking powder)
1/2 cup (50g) cocoa
1 cup (220g) caster sugar
100ml rice bran oil
1 tsp vanilla extract
1 tbsp white wine vinegar (replaced with basic white vinegar)
150g strawberries, hulled, halved, to serve (we didn't eat the cake with this)
pure icing sugar, to dust (we didn't do this)
Preheat oven to 160°C or 140°C fan forced. Grease and line base of a 20cm springform pan.
Sift together flour, bicarbonate of soda (baking powder), cocoa and a pinch of salt into a large bowl. Stir in caster sugar.
Whisk oil, vanilla, vinegar and 1 cup of water in a jug. Pour into dry ingredients and mix until combined. Pour into prepared pan. Bake for 30 min, until a skewer inserted into center comes out clean. Cool in pan for 15 min, then transfer to a wire rack to cool completely.
Top cake with strawberry and dust with icing sugar (we didn't do this). Cut into wedges and serve
Note: We use half of this recipe to bake one medium-size "girl" cake and three smalls cakes using silicon cake moulds. The cakes are baked at 160°C fan forced for 15 min (small ones) and 20-25 min (medium size one).
Happy Baking
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How interesting. I've never heard of rice bran oil though? What is that and is it readily available?
ReplyDeleteWow, these cases are so beautiful! I love your cake tester!
ReplyDeleteHave a nice week
Cool, and no eggs and no dairy products... I'll give you a +1!
ReplyDeleteCiao
Alessandra
I'm not surprised your son loved these!! So cute...and they look perfectly dense and chocolaty! YUM.
ReplyDeleteInteresting baking recipe,with no egg ad butter,but the cake looks so moistand Yummy,thanks for sharing :)
ReplyDeleteRidwan
sound healthy and good.
ReplyDeleteI like the colourful silicon moulds! Both of you must be having great time baking together :)
ReplyDeleteThe kids must love baking rite?
ReplyDeleteAngeline
They look so moist, almost fudgy-like.
ReplyDeleteThese look lovely sometimes I have some molds but always forget to use! you are so creative Zoe! gloria
ReplyDeleteAw! Must have abeen a fun project with your 2 yr old! Maybe even messy? :)
ReplyDeleteCrazy cake!? What an interesting name.
ReplyDeleteI have a similar recipe saved to try as well. Mine is called wacky cake and I'm betting the ingredients are a close match.
ReplyDeleteSo much fun! I no longer have toddlers but I think they would like these anyway!
ReplyDeleteMary
yes, i think we shldnt understimate the simplicity of a recipe, it looks great and fudgy too!
ReplyDeleteWell I have to say the cake looked delicious and fudgey! I'm glad you were able to share the baking time with your little one....
ReplyDeleteHi Zoe, my comment did not get thru y'day!
ReplyDeleteThis is a fun cake to bake with your son! How sweet to have quality time together! The cake looks so moist and chocolaty, perfect with a glass of cold milk! :)
Very cool! I have baked with my now-almost-4 year old-son for years, and this one would be a great one to add to our reportoire! I love that licking the beaters is safe with this recipe!!
ReplyDeleteAwwww, glad you had a great time with your little one! These cakes look very yummy!!
ReplyDeleteThanks everyone for your wonderful comments.
ReplyDeleteLian: Rice bran oil is the kind of oil extracted from the germ and inner husk of rice. Being low in saturated fat and yet has a slightly buttery nutty taste, it is a great replacement for melted butter for a healthier version of cake. If rice bran oil is easily not available, you can replace it with any neutral tasting vegetable oil for this recipe. Cheers.
I love those colorful silicon moulds. Make me feel young! hehe
ReplyDeleteThanks for visiting my blog, glad you liked it. Come back again often!
ReplyDeleteI love this little baking cups, my grandkids would love helping me bake with these. The recipe looks yummy too.
Have a great day.
was about to ask about the rice bran oil when i saw that you've already replied to it earlier - i'm definitely trying this out with some canola oil (that's all i have) :D
ReplyDelete