The recipe for ‘Wacky Cake’ or ‘Crazy Cake’ was developed during times of rationing when eggs and other ingredients were consider…more
200 g gluten-free / plain flour
1/4 tsp xanthan gum if using gluten-free flour
200 g granulated sugar
4 tbsp cocoa powder
1 tsp bicarb of soda / baking soda
5 tbsp oil
1.5 tsp vanilla extract
1 tbsp white vinegar / cider vinegar
240 ml water
Preheat the oven to gas 4 / 180C / 350F and ready an 8″x 8″ square cake tin (or if doubling the recipe a 9″x 13″ rectangular tin)
Mix the dry ingredients together in the tin
Make 3 wells in the mixture and add the vanilla to one, the vinegar to another and the oil in the 3rd then pour the water over the top
Whisk together quickly until just combined. You may need a little extra water in a gluten-free batter, just 3 – 4 tablespoons extra water is enough
Put immediately into the oven to bake for 35 minutes for an 8″ and 45 minutes for the rectangular tin or until the sides have pulled in from the tin edge and the top is slightly springy. A toothpick test will work to test the middle is set
This makes a beautiful, moist, light chocolate cake. Let stand in the tin 10 minutes then cut into squares and serve as dessert with warm custard or let cool completely and frost with a light buttercream icing before cutting – see my dark chocolate buttercream recipe, it’s delicious!
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