Moist & Fluffy Pumpkin Crazy Cake (Egg-Free & Dairy-Free Recipe)

This super simple, budget-friendly dessert is perfect for fall or a family get-together.This Pumpkin Spice Cake, which has no eggs, butter, or milk, is an interesting alternative to traditional cakes. It is moist, flavorful, and bursting with cozy pumpkin spice flavor! 

 Whether it’s a special occasion or just a random Tuesday, this recipe is perfect for any day that deserves a sweet treat. You can top it with any frosting you love, from classic cream cheese to the convenience of canned frosting. It’s a go-to in our house, and now it can be in yours too. Are you ready to unleash your creativity? Let’s whip up this cake crazy fast. 

A bit of baking history

This cake was born out of necessity during tough times. It is often called a crazy cake or a depression-era cake. During that time, it was tough to come across eggs, butter, and milk all at the same time. So, it uses a unique chemical reaction to make the cake rise and stay fluffy without using traditional baking ingredients. The secret is the combination of vinegar and baking soda!

Step-By-Step

Step 1: Preheat the oven and prepare the baking pan. Spray an 8” x 8” baking pan with non-stick cooking spray. 

Step 2: Mix the dry ingredients. Whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice in a large mixing bowl. Make sure that everything is well combined because that will help the cake rise evenly.

Step 3: Create wells for the wet ingredients. Use a spoon to make two large and two small wells in the dry ingredients mixture. This is an odd step, but it has a very important purpose. It keeps the wet ingredients separate until mixing. 

Step 4: Add the wet ingredients. Scoop the pumpkin puree into one of the large wells. Then, pour the vegetable oil into the second large well. Add the white vinegar and the vanilla extract into the two small wells.

Step 5: Next, pour the water over everything. Then using a spatula, gently mix everything together until well combined. Be sure not to overmix the batter; you want to mix it just until there are no visible streaks of flour left. A few lumps are normal and okay.

Step 6: Pour the batter into the baking dish. Smooth the batter in the dish with your spatula. Bake the cake for 30 to 45 minutes or until it is done. You will know that it is done when a toothpick comes out clean from the middle of the cake.

Step 7: Allow the cake to cool completely before you frost it. We love cream cheese frosting but keep in mind that it is delicious even without frosting.

Tips for Making Pumpkin Crazy Cake

No pumpkin pie spice. If you don’t have pumpkin pie spice in the pantry, don’t worry. This recipe is meant to use your pantry staples. You can make your own blend of pumpkin pie spice by using cinnamon, nutmeg, ginger and cloves. 

Customize your cake. Feel free to add chocolate chips, chopped nuts, or dried cranberries to the cake. 

Make it extra moist. If you prefer a super moist cake, add an extra tablespoon of pumpkin puree or even a splash of apple cider to the batter. 

You can freeze this cake. This cake freezes well without the frosting. You can wrap in a plastic bag and then seal it in a secondary freezer-safe bag, and then freeze it for up to three months. This makes it really handy for holiday prepping.