Wacky Cake
Wacky Cake
* 2 cups gf flour
* 1 1/2 tsp xanthan gum
* 1-2/3 cups granulated sugar
* 1/2 cup nonalkalized 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 use cupcakes or another shape, just adjust cooking time appropriately). Adjust rack to center position of oven. Preheat oven to 350 degrees F.
Into large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Add all remaining ingredients. With hand-held electric mixer on low speed (or with a sturdy whisk), beat until ingredients are well-combined. Scrape bowl and beater(s) with rubber spatula (make sure bottom of bowl is scraped thoroughly). Beat batter again at low speed until well- mixed. Batter will be quite thin.
Pour into prepared pan.
Bake in preheated oven for 23 to 30 minutes, turning back-to-front about halfway through baking pan. Cake is done when toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. to cooling rack. Cool in pan. Serve warm (not hot) or cool. Cool completely before covering tightly.
This works well with frosting or without, and you can omit the cocoa for a vanilla cake (or sub carob).
