Looking for the easiest cake recipes in town. Look no further than this crazy cake recipe! A crazy cake is made from pantry staples and is versatile enough to carry a range of flavours. Plus, this raspberry crazy cake is perfect for preschoolers to make independently as it just requires scooping, stirring, making little wells in the dry mix and pouring in some liquids. All you’ll need to do is get the oven ready! Given that it is nut, dairy and egg free, this makes a good cake for parties, play dates and lunchboxes.
What if my kids don’t like fruit?
You don’t have to make this with raspberries. Simply omit the final step of adding the frozen raspberries and you have a plain wholemeal cake batter. Or you can just add half the amount of the raspberries as a sprinkling over half of the mixture at the end – you could push them into the batter gently or allow them to sink into the batter during the cooking. I like making a recipe in a way that allows children to still have the exposure to the way it may have been intended. For example, making a pizza half with cheese and half without cheese is a great way to still consider a child’s learning journey with melted cheese without necessarily making a whole new meal for them.
What other flavours could we try?
In the first step you could add the following dry ingredients for a different base flavour:
- 1/2 cup of cocoa powder
- 1/4 cup of dried fruit like sultanas, diced dried apricots or dried apple
- 1/4 cup of chocolate chips
- 3 teaspoons of cinnamon
Or in the final step you could add the following wet ingredients for a different flavour:
- 1/2 cup of frozen blueberries
- 1/2 cup of grated apple and a teaspoon of cinnamon
- 1/2 cup of grated carrot, 1 tsp of all spice and 1 tsp of puree ginger paste
- 1/2 cup of chopped tinned blackberries
- 1/2 cup of crushed pineapple and an additional teaspoon of vanilla bean paste. (Head to my pineapple crumble bar recipe for another pineapple snack option.)
Wholemeal Raspberry Crazy CakeCourse: SnacksDifficulty: Easy
A very easy recipe for kids to make in the kitchen.
1 3/4 cup Wholemeal Flour
2 tsp Baking Powder
1/2 – 3/4 cup Caster Sugar (to your liking)
2 tsp Apple Cider Vinegar
5 tbsp Olive Oil (you an use vegetable oil or rice bran oil too if you have them on hand as a like-for-like replacement)
2 tsp Vanilla Bean Paste
1 cup Water
1/2 cup Frozen Raspberries
- Preheat your oven to 180oC (Moderate Oven) and retrieve a 20cm square baking dish.
- Put all dry ingredients (flour, baking powder and sugar) into the baking dish and mix until well combined. Noting that if your family prefers white flour to wholemeal it is a like-for-like substitution. You may like to do a half-half mix too.
- Make three wells in the surface of the dry ingredients. Two small wells and one large well. Add the apple cider vinegar and vanilla bean paste to the smaller wells. Add the oil to the larger well.
- Add the cup of water over the top and mix to make a batter. It will splash up the sides if you stir quite vigorously, which you will notice after cooking but this doesn’t impact the cake.
- Add the frozen raspberries into the mixture and stir again.
- Bake in a moderate oven for 30 minutes. Remove from oven and let cool before removing from the baking dish.