Gluten Free Chocolate WACKY Cake

A great way to make a vegan cake is a Wacky Cake or Depression cake. It’s a cake that has no eggs, milk, or butter but tastes yummy! But as we know the more items you take out of any dessert the less it stays together. Many of these cakes do not work once you take out the main ingredient- flour.

After quite a bit of experimenting I was able to create a gluten free wacky cake that not only tasted good but was light and fluffy instead of the typical denseness that comes with a flourless dessert.

While using my knowledge of creating egg free baked goods I realized that the gluten free batter needed more air. The first and simplest alteration I tried worked and kept the integrity of the original recipe. It stayed moist, delicious and fluffy!

This recipe makes two eight or nine inch round cakes or two dozen cupcakes. I love that this recipe makes more than enough to make a double layer cake or plenty of cupcakes to freeze and have for a rainy day or a last minute celebration.

Of course no cake or cupcake is complete with frosting! Click here for the best top 8 “butter”cream recipe around.

Trace your pan then cut out the template to fit snuggly inside the pan

Sift the flour ingredients into a large bowl using a fork

Add the salt and sugar and fluff with fork.

Make three holes in the mixture.

Pour the wet ingredients separately into the holes.

Pour the water all over the top.

Mix together with the fork making sure all the ingredients are incorporated.

Divide the batter evenly into your pans and smooth.

Cool completely and enjoy as is or decorate!