Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys gluten-free wacky cake / crazy cake, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Wacky cake or Depression cake usually contains cocoa making it chocolate flavoured. This is a plain version of the eggless cake and without the cocoa turns out slightly denser and so is better to use as a layer cake than the lighter. The video, some photos, and some text are new; recipe unchanged. See more ideas about food, recipes, gluten free dairy free.
Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook vickys gluten-free wacky cake / crazy cake, gf df ef sf nf using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF:
- Make ready 200 g gluten-free / plain flour
- Take 1/4 tsp xanthan gum if using gluten-free flour
- Take 200 g granulated sugar
- Prepare 4 tbsp cocoa powder
- Get 1 tsp bicarb of soda / baking soda
- Take 5 tbsp oil
- Get 1.5 tsp vanilla extract
- Prepare 1 tbsp white vinegar / cider vinegar
- Prepare 240 ml water
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Steps to make Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF:
- 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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