Vanilla Crazy Cake (No Eggs, No Milk, No Butter!)

Dry Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
Wet Ingredients:
1 teaspoon white vinegar or apple cider vinegar
2 teaspoons pure vanilla extract *see recipe notes below
5 Tablespoons canola oil or vegetable oil
1 cup water

Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.

Mix first 4 dry ingredients in the prepared pan (flour, sugar, baking soda and salt.)
Make 3 depressions in the dry ingredients – two small, one larger.

Pour vinegar in one of the smaller depressions. Pour the vanilla extract in the other smaller depression and the canola oil in the third, larger depression.

Pour water over all. Mix well until smooth.
Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean.

Cool completely before frosting (if using). You can also just sprinkle with a dusting of powdered sugar.

Notes
PLEASE NOTE – For a neater cake pan, you can mix the batter in a bowl, then pour it into a prepared baking pan.

Adding a 1/2 teaspoon of almond extract in place of vanilla extract is a wonderful addition. Use 1 1/2 teaspoons vanilla plus 1/2 teaspoon almond extract.
This cake is wonderful with a simple dusting of powdered sugar, or top with your favorite frosting.

The cake does not need to be kept refrigerated if it’s not frosted. Cover and it will last 3 days. If it is frosted, it will need to be kept refrigerated. Cover and refrigerate for up to 6 days.

You can sub canola oil with vegetable oil.

You can sub white vinegar with apple cider vinegar.