Gluten Free Wacky Cake : Vegan Chocolate Cake
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Do you choose to eat vegan? Have dairy and / or egg allergies? Or craving cake, but faced with an empty fridge? Then this Gluten Free Wacky Cake fills all those needs!
What Makes Wacky Cake “Wacky”?
This vegan chocolate cake goes by many names. Wacky cake. Depression Cake. King Arthur Flour calls it a “Cake Pan Cake.” Mainly because you can mix all the ingredients in the pan and bake it. No extra bowls needed. No matter what you call it, it tastes amazing.
I learned to make this gluten free wacky cake from my mother in law. Who in turn learned to make it from HER mother in law. Since we have no offspring, I guess this makes you all my children, and you’re learning it from me!
What Gluten Free Flour Do You Use in This Cake?
The first time I made this, I used King Arthur Flour’s Measure for Measure gluten free flour blend. Since then, I’ve switched to Cup 4 Cup, which is now dairy free and free from the top 9 allergens. It contains a higher proportion of starch than most other flours. Therefore, I find it to be more like “cake flour.”
Now I will admit the top of my cake always looks bubbly like this, and is a bit tacky. I even reduced the amount of oil that my mother-in-law uses. She uses 1/3 cup of oil in her cake, and I use 1/4 cup. However, the whole thing gets covered in a pourable frosting, and it all still tastes amazing.
What Frosting is on this Gluten Free Wacky Cake?
I will confess that I lack expert skill in making the one minute boiled chocolate frosting my mother in law uses. It was grainy. Or too soft. Or too hard. Ironically, my husband says in the 40+ years he’s been eating it, his mom has made the frosting all those ways, and more. So don’t feel bad if you try it and it’s not perfect.
However, I make it easier on myself and make a chocolate ganache as a topping instead. It’s a simple 1:1 recipe, by weight. Use 3/4 of cream, and 1 cup of chocolate chips. If you need to keep it dairy free, you can use canned coconut CREAM. (not milk) As for dairy free chocolate chips, use Enjoy Life Foods or Guittard’s extra dark dairy free chocolate chips.
Egg Free and Dairy Free Substitutions
As previously mentioned, this gluten free wacky cake contains no eggs or dairy as written. Mom’s original recipe for the boiled chocolate frosting calls for dairy and milk. Feel free to use those if your body tolerates dairy.
This cake is free from the other top 9 allergens, if you use an oil that is soy free. It would make a great dessert to serve with one of these Top 9 Allergen Free Dinner recipes. Visit the Allergylicious website to learn about egg substitutes. Go Dairy Free shares great tips on substituting dairy.
More Gluten Free Egg Free Cakes
These box-mixed-based gluten free vegan Lemon cupcakes from Allergy Awesomeness will make every mouth happy. This Vegan Vanilla Layer Cake from Allergylicious works great with berries. And this Vegan Caramel Apple Bundt Cake from Sarah Bakes Gluten Free is a real show stopper!
OUT OF COCOA? – According to this recipe for Vanilla Crazy Cake from Totally the Bomb, you can leave out the cocoa. However, this also means you need to reduce the amount of vinegar and increase the vanilla.
Gluten Free Wacky Cake
Ingredients
For The Cake
- 1 1/2 c Cup 4 Cup™ Flour Blend
- 1 tsp xanthum gum omit if using a flour blend that already contains xanthan gum
- 1 c sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 4 tbsp baking cocoa
- 4 tbsp oil
- 1 tbsp white vinegar
- 1 tsp vanilla
- 1 tsp espresso powder – optional
- 1 c water
For Boiled Chocolate Frosting
- 4 tbsp baking cocoa
- 1 c sugar
- 8 tbsp butter
- 1/4 c. milk of your choosing
- 1 tsp vanilla
OR For 2 Ingredient Ganache
- 3/4 c cream (coconut cream if dairy free) – 6 oz
- 1 c dark chocolate chips – 6 oz
Instructions
- Preheat oven to 350 degrees and grease a 9X9 square cake pan with at least 2 inches in height on the side.
- In a large bowl, mix together flour, xanthan gum (if not already in your flour blend), espresso powder, sugar, baking soda, salt and cocoa. Mix until all ingredients are evenly distributed.
- In a small bowl, mix together wet ingredients (oil, vinegar, vanilla and water). Add wet ingredients to dry, mixing thoroughly. Pour batter into pan and bake for 25-30 minutes. (I baked mine for 27 minutes, but your oven may vary.)
- Allow cake to cool completely for an hour or more before attempting to pour on fudge frosting.
- To make the boiled chocolate frosting, combine all ingredients EXCEPT the vanilla in a medium saucepan. (I prefer to use non-stick.) Cook over low-medium heat and bring to a boil. Allow to boil for 4-5 minutes until it reaches the "soft ball" stage, approximately 240 degrees.
- Remove from heat and add vanilla. Immediately pour frosting on cooled cake. DO NOT WAIT FOR IT TO THICKEN BEFORE POURING! The fudge frosting will harden as it cools. Allow to cool for an hour prior to serving.
- If making 2 ingredient ganache, warm cream (or coconut cream) in a microwave safe bowl for 1 min 30 seconds. (I like to use a Pyrex measuring cup.) Add chocolate chips to warmed cream and stir until all chocolate melts. Pour over cake and allow to set for at least an hour before serving.
Notes
Have you made a version of this gluten-free vegan chocolate cake before? For more recipes from my mother-in-law, check out her recipe for Lemon Curd! What family dessert traditions do you enjoy your family? I’d love for you to share them below!
Originally Published May 2017
Talk about this celiac’s DREAMS! The cake looks so rich and fudgey – and I LOVE how simple the ingredient list is!
Is there really no sugar in the cake? I can’t imagine what that would taste like especially without icing.
Thanks for catching this very HUGE mistake. I have corrected the recipe above.
Birthday party time! This recipe was delicious! I wasn’t sure about making the frosting and made quite a mess, but it all worked out. I added some raspberry flavor to the icing and it was a great decision. I thing next time I’ll add some fresh fruit on top as well.
So glad to hear it worked for you. The frosting is always a bit tricky. My MIL always gets it right because she’s made it so many times.
Looks dee-lish! Can’t wait to try it! We have two family dessert traditions, one is refrigerator cheesecake, I just use GF graham crackers instead. The other is chocolate eclair cake and same thing, I just use GF graham crackers.
I’ve never made one of those eclair cakes. I may just have to try it!
Espresso powder is mentioned in the instructions but not the ingredient list. Did I miss something?
Dear Robin,
Thanks for drawing that to my attention. I have now added it to the ingredients list. Use 1 tsp espresso powder, which is optional.