Gluten Free Wacky Cake

Total time1 hr 5 min

Prep time10 min

Cook time35 min

This deep-chocolate sheet cake comes together right in the baking pan, which means fewer bowls to wash and a fudgy, tender crumb every time. Cocoa powder and a splash of vinegar work their old-fashioned magic to give the batter lift and a rich, dark color, while a pour of neutral oil keeps every bite moist without any dairy in the mix. The whole thing bakes up with a delicate, springy top that's begging for the glossy cocoa glaze poured over the top once it's cooled. Cut into nine neat squares, it's an easy, crowd-pleasing dessert that doesn't demand any special equipment or fussy technique. It's a solid pick for a gluten free spread, especially when you want something chocolatey that still feels like a classic homemade snack cake.

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Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup water
⅓ cup neutral oil (such as vegetable oil or canola oil)
1 tbsp white vinegar
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
3 tbsp unsweetened cocoa powder
3 tbsp unsalted butter, melted
2–3 tbsp hot water
¼ tsp vanilla extract

Instructions

1
Heat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
2
Add the flour, granulated sugar, cocoa powder, baking soda, and salt directly to the ungreased pan. Use a fork to whisk the dry ingredients together until evenly combined with no visible streaks of cocoa.

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