Gluten free wacky depression era chocolate cake –Hey y’all! Got a sweet treat for ya that’ll take you back in time, straight to the comfort of the Depression Era. Now, I’m talking about a Gluten-Free Wacky Depression Era Chocolate Cake. This cake ain’t just free from gluten; it’s rich, moist, and oh-so-chocolatey. So, pull out your mixing bowls and let’s whip up something magical!
Gluten-Free Wacky Depression Era Chocolate Cake
Take a look at this beauty, y’all!
Now, before we dive into the deliciousness, here’s what you’ll need:
- 1 ½ cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white or apple cider vinegar
- 1 tsp vanilla extract
Alright, buttercup, let’s get to the good part — the instructions!
- Preheat your oven to 350°F (175°C). Grab that trusty 9×9 inch baking pan, grease it up or line it with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Make sure everything’s mixed up nicely!
- Now, make three wells in the dry ingredients. In the first well, pour in the water; the second well gets the vegetable oil; and the third well welcomes in the vinegar and vanilla extract.
- Using a fork or a whisk, stir all the ingredients together until smooth. Don’t worry if it’s a little lumpy; it’ll bake up just fine!
- Pour the batter into your prepared pan and pop it in the oven. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once it’s done, let that cake cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
And there you have it! A simple, scrumptious Gluten-Free Wacky Depression Era Chocolate Cake that pays homage to the resilience and creativity of yesteryear. Serve it up with a dusting of powdered sugar or a scoop of your favorite ice cream to take it to the next level. Enjoy every last bite, my friends!