Hi, I’m Clara. Today, we’re going to prepare vickys gluten-free wacky cake / crazy cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vickys Gluten-Free Wacky Cake / Crazy Cake Recipe
Vickys Gluten-Free Wacky Cake / Crazy Cake is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vickys Gluten-Free Wacky Cake / Crazy Cake is something which I’ve loved my entire life.
To be with this particular recipe, we have to prepare a few ingredients. You can cook vickys gluten-free wacky cake / crazy cake using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Vickys Gluten-Free Wacky Cake / Crazy Cake:
- Prepare 200 g gluten-free / plain flour
- Prepare 1/4 tsp xanthan gum if using gluten-free flour
- Take 200 g granulated sugar
- Prepare 4 tbsp cocoa powder
- Make ready 1 tsp bicarb of soda / baking soda
- Prepare 5 tbsp oil
- Prepare 1.5 tsp vanilla extract
- Make ready 1 tbsp white vinegar / cider vinegar
- Get 240 ml water
Steps to make Vickys Gluten-Free Wacky Cake / Crazy Cake:
- Preheat the oven to gas 4 / 180C / 350F and ready an 8"x 8" square cake tin (or if doubling the recipe a 9"x 13" rectangular tin)
- Mix the dry ingredients together in the tin
- Make 3 wells in the mixture and add the vanilla to one, the vinegar to another and the oil in the 3rd then pour the water over the top
- Like this
- Whisk together quickly until just combined. You may need a little extra water in a gluten-free batter, just 3 - 4 tablespoons extra water is enough
- Put immediately into the oven to bake for 35 minutes for an 8" and 45 minutes for the rectangular tin or until the sides have pulled in from the tin edge and the top is slightly springy. A toothpick test will work to test the middle is set
- This makes a beautiful, moist, light chocolate cake. Let stand in the tin 10 minutes then cut into squares and serve as dessert with warm custard or let cool completely and frost with a light buttercream icing before cutting - see my dark chocolate buttercream recipe, it’s delicious!
- Slice anyone?!
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