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–+ servings
A slice of frosted pumpkin cake, reminiscent of a classic Crazy Cake, rests on a white plate with a vibrant blue dish in the background.
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5 from 2 votes

Pumpkin Crazy Cake Recipe

Wacky pumpkin crazy cake is a dairy free cake recipe with no milk, no egg, no butter but tons of flavor. Perfect dessert for the Fall.
Prep Time15 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cake, crazy, dairy free, no egg, no milk, pumpkin, wacky
Servings: 9
Author: Justine

Equipment

  • 1 8x8 pan
  • 1 Bowl
  • 1 whisk

Ingredients

  • 1.5 c all purpose flour
  • 1 c sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 c pumpkin puree
  • 5 tbsp vegetable oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla
  • 1 c water

Instructions

  • Preheat oven to 350 F. Spray an 8x8-inch baking pan with non-stick cooking spray; set aside. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  • Use a spoon to form wells in different areas around the surface of the dry ingredient mixture; two large wells and two small. This is meant to keep the wet ingredients separate until the water is added.
  • Scoop the pumpkin into one of the large wells. Pour the vegetable oil into the other large well, then the vinegar and vanilla separately into the two small wells. Then pour the water into the bowl and mix until well combined.
  • Pour the batter into the prepared baking pan. Bake the cake at 350 F for 35-45 minutes, until a toothpick inserted into the center comes out clean....or middle touched gently springs back.
  • Cool the cake completely on a cooling rack to room temperature then top with the frosting of your choice.

Video

Nutrition

Serving: 1oz | Calories: 166kcal | Carbohydrates: 39g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 253mg | Potassium: 48mg | Fiber: 1g | Sugar: 23g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg