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Triple Citrus Cake (Egg-Free and Dairy-Free)

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“This is a variation of the widely known "wacky cake", "crazy cake", "oil & vinegar cake", "war cake", etc., which was developed during the Great Depression when milk, butter, sugar and eggs were scarce or expensive. I like to use the base for this recipe when baking for those with egg or milk allergies. This cake is very moist and packed with lemon, lime and orange flavor. Because it's so moist, it could simply be served with a light glaze or without icing altogether. I like to frost it with my favorite vanilla buttercream topped with a generous sprinkling of flaked coconut for a tropically delicious dessert.”
12 Cupcakes

Ingredients Nutrition


  1. Preheat oven to 350°F Grease a 8 x 8" baking pan and set aside.
  2. In a large bowl, mix together flour, sugar, baking soda and salt. Make three depressions in dry ingredients (2 small and one large). Pour vinegar in one small depression, vanilla & lemon extracts in another small depression and the vegetable oil in the larger depression. Pour water over all. Add lemon, lime & orange zests and stir until smooth.
  3. Pour batter into baking pan and bake on the middle rack of your oven for 35 minutes or until a toothpick inserted into the center comes out clean.
  4. Cool for up to one hour atop a wire rack before spreading with your favorite frosting.
  5. If you wish to bake a larger cake, just double the recipe and use a 9x13" baking pan.
  6. If you wish to bake cupcakes, the standard recipe yields 12 cupcakes. Just bake at 350 F for 22-24 minutes or until a toothpick inserted into the center comes out clean.

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