Well, here we are – 2nd day of #Choctoberfest and I promised you a simple cake. (Oh, by the way, did you enter that Rafflecopter to win prizes from our sponsors? You can find it here.)
Wacky Cake was developed during the Depression when often you couldn’t afford to use eggs or milk in your desserts. I’m always amazed at how deliciously moist this cake can be – and even more so because I made this one with gluten-free flour!Also impressive is the fact that you don’t dirty any extra utensils. I just used an 8x8 glass dish & a fork (aside from measuring cups & spoons, that is…)
You’ll need to pre-heat your oven to 350°. Into the dish (don’t even need to grease it!) you’re going to measure:
- 1 & 1/2 c. gf flour blend (I used Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour)
- 1 c. sugar
- 1/3 c. baking cocoa
- 1/2 t. Kosher salt
- 1 t. baking soda
You could sift this all together, but I just dumped it in & mixed carefully (that dish might not be as deep as you think…) with a dinner fork. After it’s thoroughly blended, you’ll need to make three holes, or “wells,” in the powder.
Into the first you will put 1 t. Kahlúa (mine is home-made, leftover from Christmas gifts…) and in the second you’ll pour 1/3 c. coconut oil (melted) and 1 T. vinegar goes in the last. (Don’t be surprised if that one fizzes a bit with the presence of the soda.) Lastly, you will pour one cup of Lucky Jack® Double Black over all the ingredients. (
Unfortunately, I’m afraid you’ll just have to drink the remaining 2 oz.)
While your cake is baking, measure out 2 T. whipping cream and dissolve 1 t. instant coffee crystals. After the cake has cooled, pour 2 c. cold whipping cream, 3 T. honey and the dissolved instant coffee into the Blendtec (or food processor, or mixer, or metal bowl with French whisk…)Seriously, 5 or 6 seconds on “high” gave me luscious Honey Java Whipped Cream. (Please ignore that
finger-swipe strange crease, I have no idea how it got in there!)Toss a dollop on a slice of cake and you’re ready for a tea coffee party!
Check out all of today’s #Choctoberfest recipe links below: