I am crazy for crazy cakes! Or maybe you know them as wacky cakes? I love them because they use pantry staples to create moist, delicious cakes without using eggs or dairy! However, they really are some of my favorite cakes! Although crazy cakes have reportedly been around since World War II, when eggs and dairy were scarce, we can still enjoy them today! The classic version uses chocolate (which I LOVE), but this week I am going to share my new version… a crazy mango cake!
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What’s to love about crazy cakes?
- Moist and delicious cakes
- They use pantry staples
- There are no eggs or dairy, so they are suitable for a variety of palates!
- They are lower in calories than regular cakes (so you can enjoy a larger piece if you want)
- Crazy cakes are easy to make!
What do you need to make a crazy mango cake?
The base of crazy cakes uses the following basic ingredients:
- all purpose flour
- sugar (I prefer turbinado cane sugar, but use your favorite sugar)
- salt
- oil…. In my crazy mango cake, I like to use both extra virgin olive oil and coconut oil, as the two combined will provide nice moisture and flavor to the cake rather than one or the other alone. Plus the coconut oil flavor will blend nicely with the flavor of the mango as well.
- baking soda
- vinegar
- water
You see, the baking soda and vinegar combine to give the rise you are looking for in a cake, and they are nicely shelf stable ingredients most people have on hand.
Now for my version of a crazy mango cake, you will also need the following items:
- vanilla extract
- cinnamon
- frozen ripe mango
- lime or lemon juice (I use mandarina lime)
Let’s make a mango cake!
So, we are going to infuse our cake with the sweet, tropical flavor of mango in two ways. First, we are going to make our cake mango-licious and then top it with even more mango-rificness! We have our base cake that will be moist and spongy with lots of mango flavor:
Then we are going to make a delicious mango glaze to spread on the warm cake, which will seep into the cake for even more yumminess!
And the final product. I wish I could send you a piece via Taste-O-Vision!!!
A crazy, wacky mango cake video!!
To see my video for how I make my crazy mango cake, check out the video below!
Want to see more crazy cakes? Drop me a line and let me know!
Crazy Mango Cake
Notes
I am sharing a half recipe (8 inch pan) and full recipe version (13 x 9 inch pan), so that you can choose how crazy you want to get!
Nutritional information is based on the 13 x 9 inch recipe for 18 servings.
Ingredients
13 x 9 inch cake recipe
- 3 cups all purpose flour
- 1 1/2 cups turbinado sugar
- 2 teaspoons baking soda
- 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 1/3 cups extra virgin olive oil
- 1/3 cups coconut oil
- 1 1/2 cups frozen mango, thawed
- 1/2 cups + 2 tablespoons water, separated
Glaze for 13 x 9 inch cake
- 1 1/2 cups frozen mango, thawed
- 3/4 cups water
- 3/4 cups turbinado sugar
- 1 1/2 tablespoons lime or lemon juice
8 inch square cake pan recipe
- 1 1/2 cups all purpose flour
- 3/4 cups turbinado sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons + 2 teaspoons extra virgin olive oil
- 2 tablespoons + 2 teaspoons coconut oil
- 3/4 cups frozen mango, thawed
- 1/4 cups + 1 tablespoon water, separated
Glaze for 8 inch square cake
- 3/4 cup frozen mango, thawed
- 6 tablespoons water
- 6 tablespoons pure cane sugar
- 2 1/4 teaspoons lime or lemon juice
Instructions
Cake instructions
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Grease your baking pan and set aside. I strongly recommend using a glass baking pan for this cake.
- Blend thawed mango in water until smooth. (For 13 x 9 inch cake, use 1/2 cups water. For 8 inch cake, use 1/4 cups water)
- In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon.
- Make 3 holes in flour mixture.
- To hole #1, add vinegar
- To hole #2, add vanilla extract
- To hole #3, add both oils
- Pour mango water mixture over the top of the cake.
- Stir to combine. Add the additional water as required so that the texture is as shown in instructional video. (For the 13 x 9 inch recipe, you may need 2 tablespoons additional water. For the 8 inch recipe, you may need 1 tablespoon additional water.)
- Cook in preheated oven until toothpick inserted comes out clean (approximately 30 minutes). While cake is baking, prepare the glaze topping.
- When the cake is finished cooking, remove from the oven and spread the completed glaze on top while cake is still hot.
- Let cake cool then enjoy!
- Cover and refrigerate any leftovers.
Glaze instructions
- In a small pot, combine all the glaze ingredients and cook over medium low for approximately 10 to 15 minutes, until the glaze has a glossy shine and is the texture of chunky applesauce. The mango should have broken down into smaller pieces and be soft. Set aside until cake is done.
Nutrition Facts
Crazy Mango Cake
Serves: 18 servings for 13 x 9 inch recipe; 9 servings for 8 inch recipe
|
Amount Per Serving: 1 piece
|
||
|---|---|---|
| Calories | 253 | |
| % Daily Value* | ||
| Total Fat 8g | 12.3% | |
| Saturated Fat 4.1g | 20% | |
| Trans Fat 0g | ||
| Cholesterol 0 | 0 | |
| Sodium 206mg | 8.6% | |
| Total Carbohydrate 45.1g | 15% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 28.6g | ||
| Protein 2.2g | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 5mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jungle Living with Jill
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