Recipe of Award-winning Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys gluten-free wacky cake / crazy cake, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have vickys gluten-free wacky cake / crazy cake, gf df ef sf nf using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF:

1. Take 200 g gluten-free / plain flour
2. Prepare 1/4 tsp xanthan gum if using gluten-free flour
3. Prepare 200 g granulated sugar
4. Prepare 4 tbsp cocoa powder
5. Prepare 1 tsp bicarb of soda / baking soda
6. Take 5 tbsp oil
7. Take 1.5 tsp vanilla extract
8. Prepare 1 tbsp white vinegar / cider vinegar
9. Take 240 ml water

Instructions to make Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF:

1. 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)
2. Mix the dry ingredients together in the tin
3. 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
4. Like this
5. 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
6. 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
7. 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!
8. Slice anyone?!

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