You will find many variations of this recipe online. The story is that the Wacky Cake recipe was created during WWII when eggs and butter were rationed. I’ve also heard it called “Depression Cake” for similar reasons. Regardless of its origins, it’s a very moist and yummy cake, very reliable, and so incredibly easy!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
* 2 cups gf flour
* 1 1/2 tsp xanthan gum
* 1-2/3 cups granulated sugar
* 1/2 cup unsweetened cocoa powder
* 1-1/2 tsp. baking soda
* Pinch salt
* 1-1/3 cups lukewarm water
* 1/2 cup canola oil
* 1 Tbsp. plus 1 tsp. white or cider vinegar (double check it’s gluten-free)
* 2 tsp. vanilla
Grease and flour a 7 by 11 by 2 inch baking pan, knocking out any excess flour (or line cupcake tin with liners or grease a bundt pan or another shape, just adjust cooking time appropriately). Adjust rack to center position of oven. Preheat oven to 350 degrees F.
Into large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add all remaining ingredients. Stir until ingredients are well-combined. Scrape bowl with rubber spatula (make sure bottom of bowl is scraped thoroughly), then stir again until well- mixed. Batter will be quite thin.
Pour into prepared pan, or use a ladle to make uniform cupcakes.
Bake in preheated oven for 25 to 30 minutes, 15-20 for cupcakes. The Wacky cake or cupcakes is done when a toothpick inserted in the center has only a few moist crumbs. Do not overbake.
Transfer to cooling rack, and let cool in pan. Serve warm (not hot) or cool. Cool completely before frosting or covering tightly.
This works well with frosting or without, and you can omit the cocoa for a vanilla cake, add some cinnamon and allspice for a spice cake, or sub carob for the chocolate.