Caramel Apple Cider Cake

No milk. No eggs. No butter. Am I serious!? You better believe it! When resources were scarce due to war and other economic hardships, the homemakers of generations past had to make due with limited ingredients while still feeding their families. Things like dairy and eggs were hard to come by. So they improvised.

Enter, the crazy cake.

Typically a simple and pretty much foolproof vanilla cake, I’ve adapted it with some seasonal flavors to mimic some of our favorite autumn treats, like apple cider donuts and caramel apple cider!

The Cake


  • 1 ½ Cups All Purpose Flour
  • ½ Cup Brown or Coconut Sugar
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Apple Cider Vinegar
  • 5 Tbsp Light Cooking Oil (I used avocado oil)
  • ¾ Cup Apple Cider or Juice
  • 1 tsp Vanilla
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon


Combine the dry ingredients in a bowl and mix until combined. Add the wet ingredients and mix thoroughly. Pour into a greased cake pan and bake in a preheated 350 degree oven for 30-35 minutes until center is cooked through. Remove from the oven and cool before cutting and serving.

The Caramel Sauce


  • 1 Can Full Fat Coconut Milk
  • ⅓ Cup Brown Sugar
  • 1 Tbsp Maple Syrup
  • 1 tsp Vanilla
  • ¼ tsp Salt


Add ingredients to a sauce pan and turn on medium-high heat. Allow the mixture to come to a boil while stirring frequently. Once boiling, allow to cook for several minutes while stirring constantly so the sauce can thicken. Once the sauce has thickened, remove from heat and set aside to cool. Store in the refrigerator for up to a week.

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