Wacky Cake has long been a favorite in my house. It's super easy to whip up when friends come over and you want something sweet. It's great for those occasions when you need a cake but don't have enough eggs or milk. Admittedly this has happened to me more often than I am comfortable with, but frankly, with the Wacky Cake recipe practically committed to memory, I don't stress about this anymore.
It's been the cake of choice at some of our birthday parties too. This year, I've altered the recipe slightly to accommodate some allergies and it's still a no-fail dessert!
Gluten Free Wacky Cake
1 1/2 cups gluten free flour (I prefer the King Arthur brand, but also tested a recipe with Enjoy Life brand)
1 cup of granulated sugar
1/4 cup of unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon of white vinegar
1 cup of water
6 tablespoons vegetable oil (I used avocado oil)
1 teaspoon of vanilla extract
1/2 cup dairy free mini chocolate chips (optional. I used Enjoy Life brand)
Preheat the oven to 350. Mix all of the dry ingredients together and sift them to prevent the cocoa from getting clumpy. Add vinegar, water, oil and vanilla extract and stir until thoroughly combined. Add chocolate chips. Line an 8x8 pan with parchment paper or grease with more of the vegetable oil. Bake for approximately 30 minutes or until a cake tester comes out clean.