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Gluten Free Wacky Cake

How to Make a Gluten Free Wacky Cake

If you’re searching for a simple yet delicious dessert that’s both gluten-free and full of rich chocolate flavor, look no further than the Gluten Free Wacky Cake. This cake is an old-fashioned recipe known by many names—depression cake, earthquake cake, and wacky cake. It was originally created during times when ingredients like eggs and dairy were scarce.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 42 minutes
Course baking
Cuisine Gluten-Free, Vegan

Ingredients
  

  • 1½ cups gluten-free flour blend (King Arthur Measure for Measure recommended)
  • 1 cup  granulated white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 teaspoon  vanilla extract
  • ⅓ cup vegetable oil
  • 1 cup  brewed coffee (or water)

Instructions
 

  • Preheat your oven to 350°F (180°C).
  • In an 8-inch square glass or ceramic pan (do not use metal), combine the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Mix well with a fork.
  • Create three small wells in the dry mixture. Into each well, add the following:
    1 tablespoon of white vinegar
    1 teaspoon of vanilla extract
    ⅓ cup of vegetable oil
  • Pour 1 cup of brewed coffee (or water) over the entire mixture.
  • Mix everything together with a fork until the batter is smooth and no dry ingredients remain.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting with your favorite frosting or serving as-is.

Notes

    • This cake is naturally gluten-free, dairy-free, and egg-free, making it suitable for a variety of dietary needs.
       
    • If you want to make cupcakes, divide the batter evenly into a muffin tin and bake at 350°F (180°C) for 20-25 minutes.
 
  • For a richer flavor, substitute the coffee with water, though coffee enhances the chocolatey taste without imparting any coffee flavor.
  • The cake can be stored at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze it for up to 3 months.
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