It's a little embarrassing, but I just keep on praising this dish.

Picture this: a crisp autumn day, a cozy kitchen filled with the warm aroma of spices, and the delightful taste of apple cider in a cake. That’s what you get with this Apple Cider Crazy Cake! This recipe is my twist on the classic Depression-era 'wacky' or 'crazy' cake, which is made without eggs, butter, or milk. Perfect for those with dietary restrictions or if you just happen to be out of the usual baking staples. For me, this cake brings back memories of apple picking with my family each fall. It's moist, flavorful, and incredibly easy to whip up, making it perfect for a busy but cozy weekend bake.

This Apple Cider Crazy Cake pairs beautifully with a cup of hot apple cider or a spiced chai latte. For a perfect fall dessert spread, serve it alongside vanilla ice cream or a dollop of whipped cream. You can also add a side of caramel sauce for drizzling, which complements the apple cider flavor so well. If you're serving this at a gathering, consider setting out some spiced nuts or a cheese plate for guests to nibble on.

Servings: 8-10

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup apple cider
Optional: powdered sugar for dusting or a simple glaze

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.

Make three wells in the dry ingredients. In one well, pour the vegetable oil. In the second, pour the vinegar. In the third, pour the vanilla extract.

Pour the apple cider over everything and mix until just combined. Be sure not to overmix.

Pour the batter into the prepared baking pan, spreading it out evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack. Once cool, dust with powdered sugar or drizzle with a simple glaze if desired.

For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans into the batter. You can also add 1/2 cup of raisins or dried cranberries for a little extra sweetness and texture. If you're a chocolate lover, add 1/2 cup of cocoa powder to the dry ingredients and an extra 1/4 cup of apple cider to balance it out. For a gluten-free version, simply substitute the all-purpose flour with your favorite gluten-free baking blend.