Gluten Free Chocolate Wacky Cake

     

     Chocolate Wacky cake or Depression cake has been around for a while and is one of those dependable basic chocolate cakes. I've taken the classic recipe and adapted it to be gluten and dairy free. It has always been an egg free recipe.

     You can create your own 'box cake mix' to have on hand by mixing all the dry ingredients together and storing in a zip lock bag or air tight container. Tape the recipe to the bag or container for quick reference. 

Chocolate Cake

Makes 1- 9” round cake  

gluten-dairy-egg free

Recipe can be doubled for a two layer cake

printable recipe

Ingredients:

1 ½ c. gluten all purpose flour blend + 1 t. xanthan gum*

1 c. + 6 T. granulated sugar (I used 1 c. Wholesome Sweeteners organic sugar + 6 T. sucanant)

     (1 3/4 c. sugar if making double recipe)

1 t. expresso powder (optional)

3 T. unsweetened cocoa powder

1 t. baking powder

½ t. salt

1 c. chocolate non-dairy milk**

¼ c. safflower, grapeseed or virgin coconut oil

1 T. apple cider vinegar

½ t. vanilla

Directions:

Preheat oven to 350°F.

1. Place baking pan on top of a piece of parchment paper and trace the bottom. Cut out the traced shape. Line the bottom of the pan with the cut parchment paper.

2. In a medium bowl, combine flour, sugar, expresso powder, cocoa powder, baking powder, and salt. Whisk to sift ingredients.

3. In a large bowl, use a fine sieve and sift the dry ingredients a second time. This helps to make sure the xanthum gum, flours and baking powder are evenly distributed.

4. In a medium bowl, whisk together the chocolate non-dairy milk, oil, cider vinegar and vanilla.

5. Pour the wet ingredients into the dry ingredients. Stir until smooth, scrapping the sides of the bowl with a spatula.

6. Pour the mixed batter into the cake pan. Bake for 30 minutes. Test for doneness with a toothpick. When inserted in the center the toothpick should come out clean. Allow to cool for a few minutes inside the pan, then remove from the pan and allow to completely cool on a wire rack. I leave the parchment paper on until I am ready to put the cake on a serving plate. The paper will easily peel away.

The cake is now ready to be frosted or topped with a berry sauce. I used this cake to make one of the layers in Valentine’s Day Dessert Tower.

*I used Namaste Foods Perfect Flour Blend. Since this mix already has xanthan gum in it I did not add any more. If your flour blend does not already have xanthan gum then use the amount listed in the ingredients.

**To make chocolate non-dairy milk:

Add ¼ c. of non-dairy milk to a 2 c. glass microwave measuring cup and warm for 30 seconds. Add 2 T. unsweetened cocoa powder, stir or whisk to mix well and create a syrup. Add ¾ c. non dairy milk and 1 ½ T. agave syrup to the chocolate syrup. Stir well to combine. Makes 1 cup of chocolate milk.