Wednesday, March 31, 2010

Recipe--Wacky Cake

I've had requests for some of my recipes lately. Today I'll share the Wacky Cake. Credit goes to Kathy Przywara, courtesy of kidswithfoodallergies.org.

  • Ingredients
    • 1 1/2 cup flour (see below for gf options)
    3 Tbsp cocoa powder (optional)
    1 cup sugar
    1 tsp baking soda
    1/2 tsp salt
    1 Tbsp vinegar
    5 Tbsp oil
    1 tsp vanilla
    1 cup water
  • Instructions
    		•
    Preheat oven to 350F.

    Combine dry ingredients in a mixing bowl and mix thoroughly.

    Mix wet ingredients in a separate bowl and stir to combine.

    Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

    Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.
  • Comments
    • Wacky Cake is a classic recipe from the depression era because of the rationing of butter and eggs.

    The vinegar cannot be omitted since the acid is crucial to making this rise.

    Gluten Free: Substitute 1 3/4 cups GF Flour Mix for wheat flour. Add 1 tsp xantham gum. I used Bob's Red Mill All Purpose Gluten Free Flour.

    The recipe doubles well. I have not tried freezing it yet--they never make it past the first day!

    Enjoy!
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