An updated blast from the past.
Crazy cake, (aka Wacky Cake), is one of those desserts from the 60s that always turned up at potlucks and picnics. I am not sure why it is called Crazy. Maybe because of the way it is mixed up in the baking pan. Maybe because the recipe doesn't require eggs. Maybe because it is crazy good.
My sisters and I loved Crazy Cake when we were little. It's one of the first recipes we could very proudly make by ourselves. The recipe is very simple both in ingredients and preparation - perfect for aspiring young bakers.
This cake is so moist and chocolatey that it doesn't really need a frosting. I topped the cake pictured with a simple chocolate icing and some toasted and chopped hazelnuts. You can top it with your favorite chocolate frosting, a fruit sauce, or with ice cream. Or just enjoy it au naturale. (the cake, that is).
GF Crazy Cake (vegan)
This chocolate cake is surprisingly moist and so easy!
Preheat oven to 350º.
Into an ungreased 8"x8" cake pan, sift:
1/2 cup millet flour
1/2 cup sorghum flour
1/2 cup potato starch (not potato flour)
1 cup sugar
1/2 cup baking cocoa
2 tsp baking soda
1 1/2 tsp xanthan gum
1/2 tsp salt
Make three holes in the dry ingredients - one larger in the center and two smaller holes on either side to hold the following:
2 tsp pure vanilla extract
6 Tbsp light olive oil
2 Tbsp apple cider vinegar
Add the vanilla, oil, and vinegar to the holes, then pour 1 1/4 cup water over the whole thing. Mix well with a fork until all the dry ingredients are incorporated with the wet ingredients. Bake 40 minutes or until wooden toothpick inserted in center of cake comes out clean.
Enjoy this gluten-free version of an old classic!