Crazy Cake. I'm sure you've heard of it. It's also called Wacky Cake, or Cockeyed Cake. This is the chocolate cake that is made without eggs or dairy. And in my case, it's also made without gluten. It uses vinegar
Servings:1 | Calories:5876 | Total Fat:103g | Chol:1mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 103g
158 %
Sat Fat 9g
45 %
Total Carb 1179g
393 %
Fiber 34g
136 %
Sugars 503g
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Cholesterol 1mg
0 %
Sodium 4035mg
168 %
Protein 72g
143 %
Calories:
54% Others combined
19% Sugar
13% Granulated sugar
12% Oil
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Xanthan gum
Ingredients
1 1/4 C (170 g) brown rice flour 1 1/4 C (205 g) white rice flour 1 C (120 g) tapioca flour 1 C (165 g) sweet rice flour (also known as Mochiko) 2 scant tsp. xanthan gum (you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake) 1 1/2 C (210g) Jeanne’s Gluten-Free All-Purpose Flour Mix 1 C (200g) granulated sugar 3 TBL unsweetened cocoa, sifted 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 6 TBL neutral-flavored oil, (I use rice bran oil) 1 TBL apple cider vinegar 1 tsp vanilla extract 1 C (235ml) cold water (or coffee or milk) 1 1/2 C (170g) confectioner’s sugar (powdered sugar) 2 TBL unsweetened cocoa (not the Dutch-process kind) pinch of salt 2 heaping TBL non-hydrogenated margarine (I use soy-free Spectrum) or shortening 1/2 tsp vanilla extract 2 TBL water (or milk or coffee)–use a bit more if needed
Directions : View recipe directions on artofglutenfreebaking.com
