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.