I have been meaning to write a post about “wacky cake” (or “crazy cake”) for a while. The easy to make, one-bowl wonder is vegan without any adaptions, can be made as a chocolate cake or a white cake, and can even be made directly in the baking pan so you are left with only a spoon to wash while it bakes. You like what I’m selling here, right? It is just as magical as it sounds. It turns out moist and fluffy and can be made as a loaf cake, a slap cake, or cupcakes. So, why am I writing about it now, at one in the morning? Because I just made a gluten-free version, using an off-the-shelf kosher for Passover gluten-free flour blend (translation: you expect to feel like it’s a compromise, but it’s better than just eating matzah with chocolate spread and calling it dessert), and guess what – it didn’t taste like a compromise! It turned out really pretty great. So, since there is still a full week ahead of Passover, I wanted to stay up late to share this recipe now so others can enjoy this gluten-free chocolate cake recipe while it is most relevant.
Yes, that is right, I said you can make this gluten-free chocolate cake IN THE PAN (unless you are making cupcakes…). To start, add all of the dry ingredients and give them a good stir until you have a uniform blend. Take a spoon and make three dents in the mix – one large and two smaller. In the large dent add the oil, and in the smaller dents add the apple cider vinegar and vanilla extract. Then pour the water/milk over everything (and add the applesauce), and give it a good stir.
You may see the batter gel a little bit (you’ll understand what I mean by that if you see it). That is fine. I’m not sure if I saw it because of my adding ground flax seed or because of the particular gluten-free flour blend I used, but it had no impact on the final result of the cake. Please keep in mind, that if you don’t need to/want to you can make this recipe with regular flour (even whole wheat) with great results. Just substitute regular flour 1:1 with the gluten-free flour.
Pour the batter into the cake pan of your choice (it is enough batter for one 9″ cake pan, two full-sized loaf pans, or a dozen cupcakes). Add sprinkles or anything else you may want to add, and pop it into the oven. Bake until a toothpick inserted into the middle comes out clean – 20-25 min for cupcakes, 30-35 min for loaf cake, and 30-40 min for a slab cake. Remove from the oven and let cool to room temperature before adding icing, etc., and then enjoy!
Here’s the recipe so you can enjoy some of this tastiness! Don’t forget to share it on Facebook and Pinterest so your friends can also enjoy it!
- 1½ cups gluten-free all-purpose flour (or regular flour)
- ¾ cup + 1tbsp sugar
- 3 tbsp cocoa powder
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground flax seed
- 6 tbsp grapeseed oil (or another mild flavoured oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup cold water (or milk of your choice)
- 2 tbsp applesauce
- Candy sprinkles (optional) for decoration
- Pre-heat the oven to 180 C and prepare a 9" cake pan, two loaf pans, or a full muffin pan (either lightly grease or line with parchment paper).
- Combine all dry goods in a bowl until well blended.
- Use a spoon to make 3 dents in the mix - one larger and two smaller.
- In the large dent, add your oil.
- In the smaller dents add the vinegar and vanilla extract.
- Pour the water/milk over the entire mix and add your applesauce.
- Stir well to combine everything into an even mixture.
- To make a funfetti cake, add candy sprinkles as desired, to the batter.
- Pour your batter into the prepared pan. Cover with sprinkles, nuts, etc as desired
- Bake for 35-40 minutes or until an inserted toothpick comes out clean.
- Let cool and then decorate as desired before serving.
- This cook does well stored in the fridge.