Crazy cake, also known as wacky cake, Joe cake and World War II cake, is a cocoa-based cake that does not contain any eggs or dairy, as these were hard to find or unaffordable for many Americans during the Depression. In this version of Crazy Cake, our Gluten Free All Purpose Baking Flour combines with sugar, unsweetened cocoa powder, baking soda, salt, xanthan gum, oil, distilled white vinegar, vanilla extract and water for a delicious dairy free dessert.

Prep

10 mins

Bake

30 - 40 mins

Total

50 mins

Yield

112 - 16 servings

Ingredients

• Gluten Free All Purpose Baking Flour | --- | 3 cups
• Sugar | --- | 2 cups
• Unsweetened Cocoa Powder | --- | 1/2 cup
• Baking Soda | --- | 2 tsp
• Salt | --- | 1 tsp
• Xanthan Gum | --- | 1 tsp
• Oil | --- | 3/4 cup
• Distilled White Vinegar | --- | 2 Tbsp
• Vanilla Extract | --- | 2 tsp
• Water | --- | 2 cups

Instructions

1. Preheat oven to 350°F.
2. Sift flour, sugar, cocoa powder, soda, salt and xanthan gum together into a 9 x 13-inch ungreased cake pan. Make three wells; pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with a fork.
3. Bake at 350°F (175°C) until a toothpick inserted comes out clean, 30-40 minutes.
4. Let cool then frost with your favorite gluten free icing!