Gluten Free Wacky Cake (also known as crazy cake or depression cake) is a deliciously moist and chocolaty cake. An easy recipe made without butter, eggs, or milk. Topped with an amazing fluffy chocolate frosting that can be made dairy-free and vegan as well!
This gluten-free chocolate cake is not only easy to make but tastes amazing! So chocolaty and moist with a creamy, dreamy frosting. I have found my go-to birthday cake for my gluten-intolerant daughter. In years past, I have either spent hours making her a gluten-free birthday cake or searched all over town for a gluten-free birthday cake. But I have found a super easy and delicious one-bowl gluten-free chocolate cake recipe that she loves!
Gluten Free Wacky Cake Ingredients
How to Make Gluten Free Wacky Cake
- Mix dry ingredients. To a large bowl, add flour, sugar, cacao powder, xanthan gum, baking soda, and salt. Mix to combine.
- Mix in wet ingredients. Make a well in the center of the dry ingredients. Pour in the vinegar, vanilla, oil, and water. Mix until completely combined. Pour the batter into the prepared baking dish.
- Bake 30-35 minutes until the center is set and just a few crumbs come out when poked with a toothpick. Let the cake cool completely before making the frosting.
- Chocolate Frosting. In a stand mixer or with a hand mixer, combine butter and powdered sugar and beat until well combined. Add cacao powder, heavy cream, and vanilla beat on low for a few seconds then increase to medium speed. Beat until light and fluffy.
- Frost the cake. Evenly spread the frosting over the cooled cake. Top with sprinkles if desired.
- Slice and Serve.
FAQ’s
Why is it Called a Wacky Cake?
The wacky cake has many other names such as depression cake, crazy cake, or war cake. This cake is an easy one-pan cake that originated during the Great Depression era. Created during wartime rationing when milk, butter, and eggs were scarce. The cake itself is dairy free and vegan.
Why do you put Vinegar in Chocolate Cake?
The vinegar reacts with the baking soda and makes the batter bubble to make a fluffy delicious cake.
Wacky Cake Frosting
I love this creamy chocolate frosting and it can easily be made dairy-free and vegan.
You can also skip the frosting, dust the top with powdered sugar, make a simple powdered sugar glaze, a vanilla frosting, or use your favorite frosting recipe.
Storage
Store frosted cake in an airtight container for up to 4 days.
Freezing- you can freeze the cake itself but I wouldn’t recommend freezing it with the frosting. Thaw at room temperature, frost, then serve.
Products Used
This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.
More Recipes for Chocolate Lovers
Gluten Free Wacky Cake
Equipment
- 8 by 8 baking dish
- large mixing bowl
- spatula
- stand or hand mixer for the frosting
Ingredients
- 1½ cups gluten-free flour
- ¾ cup sugar
- ¼ cup unsweetened cacao or cocoa powder
- 1 tsp xanthan gum omit if your gf flour blend has it
- 1 tsp baking soda
- ½ tsp salt
- â…“ cup avocado or olive oil or oil of choice
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp vanilla extract
- 1 cup water
Chocolate Frosting
- 1 stick butter (softened to room temperature) or plant based butter
- 1 cup powdered sugar
- ¼ cup cacao powder or cocoa powder
- 3 tbsp heavy cream or dairy-free milk of choice
- 1 tsp vanilla extract
- rainbow sprinkles optional
Instructions
Chocolate Cake
- Preheat the oven to 350°F. Spray the baking dish with nonstick cooking spray.
- To a large bowl, add flour, sugar, cacao powder, xanthan gum, baking soda, and salt. Mix to combine. Make a well in the center of the dry ingredients. Pour in the vinegar, vanilla, oil, then the water. Mix until completely combined. Pour the batter into the prepared baking dish.
- Bake 30-35 minutes until the center is set and just a few crumbs come out when poked with a toothpick. Let the cake cool completely before making the frosting.
Chocolate Frosting
- In a stand mixer or with a hand mixer, combine butter and powdered sugar. Beat until creamy. Add cacao powder, heavy cream, and vanilla. Beat on low for a few seconds then increase to medium speed. Beat until light and fluffy. Spread the frosting over the cooled cake. Top with sprinkles if using.
- Slice and serve.
- Store in an airtight container for up to 4 days.
Can I use Bob’s Red Mill 1:1 Gluten-Free Flour to make this cake.
Yes absolutely! That is probably my favorite gluten free flour.
This was probably the best cake I’ve had in the 10-plus years of being gluten-free, despite being super easy to make. Light, soft and moist – even according to family members who eat regular baked goods. Took very little clean-up (I convert measurements to grams so I can skip the measuring cups and measure directly into the mixing bowl on a scale; especially helpful since some G-F flour blends take up more/less volume than others). I grew up eating this cake with vanilla frosting, and your frosting recipe was good even with the cocoa powder omitted.
Thank you so much for your thoughtful review Erin! I am so glad you and your family enjoy the cake. Thanks for letting me know the frosting turns out without the cocoa powder as well. I will have to try that next time I make it!
I love this vegan cake recipe. I made this for a friend’s birthday and several people ask me for the recipe. It was a hit.
I am so glad to hear the cake was a hit Kathryn! Thank you for your review.
Can almond flour be used in this recipe and if yes, same amount as recipe calls for?
Rita, I have not tried this recipe with almond flour. Since almond flour is so different from gluten-free flour I wouldn’t recommend it for this recipe. I would just do a search for almond flour cake to guarantee success.