Wacky Cake

An oldy but a goody. This cake was designed to be free from eggs and butter during the great depression as they were not readily available. It is simple and easy and you can make it in one bowl, no whipping, no creaming, just mix and bake. You can make it as a cake or cupcakes and add a simple chocolate icing to jazz it up.

It is a great recipe to make with kids or let them make it all by themselves. To make it top 9 free you can easily substitute with gluten free flour.

Chocolate Wacky Cakes

Dry Ingredients

• 1 ½ cups all-purpose flour (or gluten free or oat)

• 4 tbs unsweetened cocoa powder

• 1 cup castor sugar

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients

• 6 tbs vegetable oil (light olive oil or any other low flavour vegetable oil)

• 1 tsp vinegar (white or apple cider)

• 1 tsp vanilla extract

• 1 cup water

Simple Icing

• 1 cup icing sugar

• 3 tbs cocoa

• 2 tbs warm water

• 1-2 drops of vanilla essence (optional)

Preheat the oven to 180C.

Mix the dry ingredients in one bowl and add the liquid ingredients. Fold together and place either in a 12 cup capacity muffin or cupcake pan or a 20cm cake tin.

Bake at 170c for 35-40 minutes for the cake and 180c for 15-20 mins for the cupcakes.

To make the icing simple mix all ingredients together. Add a little more water or icing sugar depending on your preferred thickness.

Let the cakes cool and then ice and decorate. Remember to check the ingredients of sprinkles and decorations.

Substitutions

Gluten free flour and oat flour can be substituted easily in this recipe. Most store bought GF flours have binders (gums etc) but if there isn't if not add 1/4 tsp of Xanthum gum or if you don't have it you can replace the water with 1/2 cup water or 1/2 cup of apple sauce.