Everyone deserves cupcakes! So we made these Gluten and Dairy Free Chocolate Cupcakes for our gluten free friends at our monthly supper club. It’s a super simple recipe modeled after the old fashioned wacky cake from the WWII era. I tried it as an experiment and was more than shocked that these Gluten Free Chocolate Cupcakes were truly just as good as the originals.
Gluten Free Wacky Cake
- 1 ½ cups King Arthur Gluten free flour
- 3 tablespoons Carob or Cocoa powder
- ½ teaspoon salt
- ¾ cup sugar
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1 teaspoon white vinegar
- 6 tablespoons vegetable oil or Lighter Bake Fat Replacement
- 1 cup cold water
- Preheat 350 degrees F.
- Place the dry ingredients in a bowl.
- Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another. Pour water over the top and mix.
- Pour into a lightly greased 8 by 8 inch pan. Bake for 30 to 35 minutes.
