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Apr 6, 2008 04:03 PM

HELP Can you make a cake without eggs? If so,

what are your recipes? I would love to make a lemon or lime and coconut something but don't know what to use instead of eggs? Thank you

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  1. There is a cake recipe out there from the 50s or 60s called Crazy Cake or Wacky Cake. It uses vinegar and baking soda to rise. No eggs. It's a very good cake, although I've only seen it done in chocolate. I'm sure if you Googled it you'd find many recipes.

    9 Replies
    1. re: slofood

      This is not from any cookbook but has been passed down through the years.

      Wacky Cake

      3 c. flour
      2 c. sugar
      1/2 c cocoa
      2 t baking soda
      2/3 c vegetable oil
      2 T vinegar
      1 T vanilla
      2 c water

      Combine dry ingredients. Make three holes: pour oil into one, vinegar into the other and vanilla into the third. Pour water ovall all and mix thoroughly. Pour into waxed paper lined 9"x13" pan. Bake 350 for 30 minutes or until tester comes out clean. When completely cooled remve cake from pan, and remove waxed paper. Wrap in foil and freeze if you want to use it at a later date.


      This recipe originated in the 50's and was a favourite for anyone in a hurry. Might have been called Crazy Cake, Lazy Cake or Blue Monday Cake.

      A suggestion for an "easy" icing is to top warm cake with chocolate chips or peppermint patties. Or it can simply be dusted with icing sugar.

      This can be halved to make an 8"x8" or can easily be made into cupcakes. It is a favourite to be cut into desired shapes and decorate for birthdays or special occassions.

      I can't believe I still had this recipe!

      1. re: sarah galvin

        My Grandmother has a similar recipe... very very good recipe. One of the MOISTEST cakes I have ever eaten. I think hers uses a lot more wet ingredients though.

      2. re: slofood

        I've made many variations of crazy cake. Only figured out about a year ago that if you don't add the cocoa, and instead add something else, it doesn't have to be chocolate cake (doh). So far, I've tried making variations of
        --vanilla caramel
        --chai tea
        --peanut butter

        It's an incredibly versatile, easy recipe. And the chocolate version, incidently, is my favorite chocolate cake recipe ever. I've tried many others and keep coming back.

        Off the top of my head, to make a coconut lime variation, I'd probably eliminate the cocoa from the recipe (of course), replace it with flour. Mix in a cup of coconut and a splash of coconut extract. Bake the cake, use a soak of coconut milk. Lime buttercream or Lime cream cheese icing--and definitely cover the cake with more shredded coconut.

        1. re: modthyrth

          My recipe was called Cockeyed Cake, which I really like! It's excellent, but I never thought to try extra versions, like you have. Dumb question: how do you go about converting it to, say, pumpkin or peanut butter, both of which are high on my taste lists?

          1. re: BerkshireTsarina

            I just kind of wing it and experiment, honestly. First step, eliminate the cocoa powder and replace with flour. I know that canned pumpkin is an excellent substitute for fats in recipes if you're trying to cut fat and calories, so I simply eliminated most of the oil and added a can of pumpkin. I still used 1 T of oil to help shorten the gluten strands, so that the cake wouldn't have that rubbery texture that ff cakes have. I threw in some appropriate spices--cinnamon, nutmeg, cardamom--perhaps added a bit of water if it looked too thick. It turned out amazingly well.

            The peanut butter cake was even easier. I simply didn't add the cocoa powder, and did add about a cup of PB2 powdered peanut butter product. See for more information on this glorious product. I just added enough so that the batter tasted peanut-buttery. Bake as normal. I made peanut butter cupcakes with peanut butter filling and honey buttercream the one time I made this variation. Excellent.

          2. re: modthyrth

            Can you explain the "soak of coconut milk"?

            1. re: sdlium

              i'm pretty sure modthyrth meant to soak the cake with coconut milk by pouring it over the top. this thread is a couple of years old, so you may not get a response...

              1. re: goodhealthgourmet

                I figured it's a stretch, but thought I'd ask as I'm looking for some ways to modify "Crazy/Wacky" Cake to do a coconut cake. Can you offer any suggestions about quantity of Coconut Milk - 1 Cup, 2 etc.?

        2. ive been experimenting using flax seed as an egg substitute. It says it can be done. amount to use on box side. Ive been happy with the results but haven't used it anyplace i have to count on creaming yet

          1. Cool article

            Scroll down for the Macadamia Coconut Sponge Cake w/ Lime Cream Cheeese Frosting

            Egg-Free Baking

            1. One of my favorites is the "fluffy white cupcakes" recipe from The Vegan Lunchbox," although I use real milk for the milk/vinegar mixture, since I have that, and I find it brings a nicer richness than soymilk. She calls for almond and vanilla extracts, but I've made it with lemon juice and zest, and I don't see why you couldn't use coconut either.


              1. One of Isa's (famous vegan baker) cookbooks has a recipe for coconut lemon bundt cake. It is a delicious cake and egg and dairy free. I don't have the recipe and most people don't post it (in support of Isa) but if google thoroughly you will find it. It is a good recipe and very easy.

                1 Reply