Apple Wacky Cake

    This super easy apple cake calls for no eggs, butter or oil but will still turn out amazing.  Super moist with a soft texture and requires just a few ingredients.  

 

• 2 1/2 c. self-rising flour
• 1 1/2 c. unsweetened applesauce
• 2 can (14 oz.) sweetened condensed milk
• 1 T. cinnamon

 

This cake doesn’t have the regular texture of cake.  It’s more like a sponge cake texture but remains super delicious.

If you do not have self-rising flour, you can use all-purpose flour but will need to adjust this recipe. If using all-purpose flour, combine 4 cups of all-purpose flour with 2 tablespoon of baking powder and 1 teaspoon of salt.  Stir well and then use 2 ½ cups of it in this recipe to replace the self-rising flour.

Preheat your oven to 350 degrees.  Grease a 9”x13” cake pan and set aside.

In a large mixing bowl, whisk the flour and sugar.  Pour in the sweetened condensed milk and applesauce.  Whisk again and then add in the cinnamon and whisk until the batter is smooth. Pour the batter into the cake pan and bake for 33-35 minutes or until an inserted toothpick comes out clean. 

This cake can be frosted with my cream cheese frosting or just dusted with powdered sugar.

Be sure to check out my other wacky cake recipes:  Chocolate Wacky Cake, Banana Wacky Cake & my Super, Easy White Wacky Cake.

 

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Super Easy White Wacky Cake with No Eggs, Butter or Milk Needed

    My husband absolutely loves my Chocolate Wacky Cake but I prefer white cakes so I wanted to create a White Wacky Cake and this is the recipe that I came up with.  I have tried the Vanilla Wacky Cake recipe that is floating around the internet but it tasted too gummy for me so I wanted to create with that is not gummy but is fluffy, soft and delicious.   This cake recipe is the answer. 

 

·        3 ¼ c. self-rising flour

·        1 ¾ c. water

·        1 1/3 c. sugar

·        ½ c. + 1 T. canola or olive oil

   

If you do not have self-rising flour, you can use all-purpose flour but will need to adjust this recipe.  If using all-purpose flour, combine 4 cups all-purpose flour with 2 tablespoon of baking powder and 1 teaspoon of salt.  Stir well and then use 3 1/4 cups of it in this recipe to replace the self-rising flour.

Preheat your oven to 350 degrees.  Spray a 9”x13” cake pan with cooking spray and set aside.

In a large mixing bowl, whisk together your flour and sugar.  Using your whisk, sift the mixture by moving your whisk back and forth rapidly until it becomes powdery and light.  At this point there should be no lumps.  Pour in the oil and half of the water.  Whisk again and then add in the rest of the water and whisk until the batter is smooth.

Pour the batter into the prepared pan and bake for 35-37 minutes or until an inserted toothpick comes out clean. Note that the top of the cake will not get very brown and will remain light in color. 

Check out my recipe for an Banana Wacky Cake and an Apple Wacky Cake too.

 

 

 

Allow the cake to cool and then frost the cake.  I love to use either my delicious Cream Cheese Frosting recipe or my Ultimate Chocolate Fudge Frosting.  

 

 

     For the chocolate version of this cake, check out my Chocolate Wacky Cake recipe.

 

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The Perfect Wacky Cake Recipe: No Eggs, No Milk, No Butter No Problem

     This cake is perfect for the things we are all going through right now.  This calls for no eggs, no milk, and no butter!  How wonderful is that?!  This cake actually dates back to the depression era when things were scarce.  But don't let that deter you about the taste.  This cake bakes up super moist and stills tastes good.  This is absolutely my husband's favorite cake!

The Perfect Wacky Cake Recipe: No Eggs, No Milk, No Butter No Problem

3 c. all-purpose flour

2 c. sugar

3/4 c. cocoa

3/4 c. oil +1T

2 tsp. baking soda

2 tsp. vanilla

2 T. apple cider vinegar

1 tsp. salt

       Preheat Your oven to 350 degrees. In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt.  Now, make three little "wells" or depressions into the mixture.  Into one of the "wells", put in the oil,  into another put the vanilla, and into the third put the vinegar.  Slowly pour in 2 cups of water and then stir.  You don't want to beat the batter, a good stirring is good enough.  

      Pour the mixture into a ungreased 9" x13" cake pan and bake for 35 minutes.  Be sure Not to overcook the cake because if you overbake it, the cake will come out dry.  When inserting a toothpick to check for doneness, the toothpick can come out with a bit of "goo" and that is perfect.  You just don't want it to have raw cake batter on it.  If you cook it until there is nothing on the toothpick then it will be too dry, so just watch the cake carefully the last few minutes.

      This cake can be eaten as it is with no frosting because it is delicious on its own but if you prefer you can lightly dust the top with powdered sugar or ice it with your favorite icing.

    Be sure to check out my recipe for a White Wacky Cake, Banana Wacky Cake and Apple Cake too.

 

 

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