Sunday, March 29, 2015

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

This type of cake was made popular during the Great Depression. Families were rationed. They made the best with what they had available.

Gluten Free Wacky Cake (No Eggs, Milk, Or Butter)

  • 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 5 Tbsp. vegetable oil 
  • 1 Cup water 
Preheat oven to 350 degrees F.

Mix first 4 dry ingredients in a greased 8" square baking pan, starting with the flour first.  Mix well. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla and almond extracts in the other, and the vegetable oil in third larger depression. Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting 

You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease you pan. 

Other Flavor Options:

Use 2 tsp vanilla extract instead of the vanilla/almond
add 1 Tbsp lemon zest & substitute 1 tsp lemon extract instead of almond 
add 3 Tablespoons cocoa powder & omit almond extract
Make 2 small wells & 1 larger well
Add liquid ingredients to the wells
Mix until smooth 


  1. It looks delicious and worth trying, since birthday of my nephew is approaching, will be sharing the recipe with my sister so that she can make this

  2. Why do you say 'all purpose flour' ... isn't this supposed to be gluten-free?