Crazy Cake. I’m sure you’ve heard of it. It’s also called Wacky Cake, or Cockeyed Cake. This is the chocolate cake that is made without eggs or dairy. And in my case, it’s also made without gluten. It uses vinegar to help the leaveners raise the cake. It’s a great cake–moist, nice crumb, tasty. I discovered a recipe for this cake 20 years ago (it’s kind of scary to be throwing that many years around), adapted it to gluten-free, and have made it frequently over the years.
This cake is on my mind these days because Girlfriend just had a birthday. For school events I like to bring this so all of the kids can have a treat–in my daughter’s class we have her (peanut and soy allergic), someone who is gf, dairy-free and egg-free, and a kid who is corn-free. This means that these three kids are often left out of celebrations in the class. Not by me, though. Also, in our house, we have a policy of providing food that all guests can eat. What’s the point of socializing when people are left out? So, Crazy Cake is what I make for for many of these events. It warms my heart to provide a treat that everyone can eat.
One thing that’s great about this cake is that you can make it as a cake or as cupcakes. Both turn out terrific! And this recipe is so dang easy, you can make it often.
Crazy Cake, Gluten-Free
-makes 1- 8 inch square cake or 12 cupcakes
Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
1 1/2 C (210g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 C (200g) granulated sugar
3 TBL unsweetened cocoa, sifted
1/2 tsp salt
1 tsp baking soda
1 tsp double-acting baking powder
6 TBL neutral-flavored oil, (I use rice bran oil)
1 TBL apple cider vinegar
1 tsp vanilla extract
1 C (235ml) cold water (or coffee or milk)
Optional: Chocolate Frosting, Dairy-Free, Egg-Free, Soy-Free
1 1/2 C (170g) confectioner’s sugar (powdered sugar)
2 TBL unsweetened cocoa (not the Dutch-process kind)
pinch of salt
2 heaping TBL non-hydrogenated margarine (I use soy-free Spectrum) or shortening
1/2 tsp vanilla extract
2 TBL water (or milk or coffee)–use a bit more if needed
Sift dry ingredients into a medium bowl . Mix in margarine, vanilla extract, and 1 TBL water. Beat until combined and smooth. This is enough to thinly frost an 8″x8″ cake or 12 cupcakes.
Preheat oven to 350 degrees.
To Make the Cake:
In your 8 in square baking pan, stir together all dry ingredients.
Make three depressions (“wells”) in the dry ingredients, 2 small and 1 large.
Pour your oil into the biggest well, and the vanilla and vinegar into the 2 smaller wells.
Pour 1 C cold water over all. Mix well and smooth top.
To Make Cupcakes
Mix all in a large bowl, using the same order and process of the instructions above, and spoon into greased or lined cupcake tins.
Bake cake for 30-40 minutes at 350 degrees, or until tester comes out clean. Bake cupcakes for 30 minutes, or until tester comes out clean. For both, remove from oven and place on wire rack to cool completely.
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