Gluten Free Wacky Cake
A deliciously moist and chocolaty cake made without butter, eggs, or milk. With an amazing fluffy chocolate frosting.
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Servings: 9 slices
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
- ⅓ 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.
Notes
To make vegan chocolate frosting- use vegan butter and swap heavy cream for your favorite milk.
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