The problem when you are trying to eliminate foods from your diet is that you have to start modifying recipes. I now do not eat eggs or refined sugar. This means that I have to change the way I bake. I have always wanted to try wacky (crazy) cake because it sounds horrible. It doesn’t have anything in it but flour and sugar, but to my surprise it actually tastes pretty good. I changed this recipe and added fruit to the bottom like a cobbler.
You can use your favorite frozen fruit. I used mixed berries and nectarines. Toss the fruit with some coconut sugar. When I cut out white sugar I replaces it with coconut sugar. It tastes a little malty but in a good way like light brown sugar. Delicious in hot cocoa. It is very easy to replace white sugar with coconut sugar as it is a 1-1 ratio and the bonus is that it isn’t as sweet.
Place the fruit in the bottom of your baking container. Make sure there is a nice layer of fruit at the bottom. You don’t need to thaw the fruit.
In a bowl, mix together the coconut sugar, cocoa powder, baking soda, salt and flour. Make three wells and put the vinegar, vanilla and oil into the wells. Pour the water all over and mix well.
For gluten free version, replace the all purpose flour with gluten free flour and add xanthan gum.
Pour the batter evenly over the fruit and bake in a 350 degree oven for about 50 minutes. Use a toothpick to see if the cake is cooked through. Mine was a little runny but the top was cooked. I left the cake out to cool and it was perfect. Almost like a lava cake. I ate mine with sugar free ice cream even though sucralose still affects my sugar sensitivity.
The gluten free version turned out pretty good. I am not a huge fan of the Red Mill’s gluten free flour because of the pea flour taste. I might try it with a different gluten free flour next time.
Wacky cake– no eggs, no dairy, no refined sugar
Modified from: http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html
- frozen mixed fruit of your choice
- 1 1/2 cups flour (I used 1 cup all-purpose and 1/2 cup whole wheat) (for gluten free version use all purpose gluten free flour and xanthan gum)
- 3 tbsp. cocoa (unsweetened)
- 1 cup coconut sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 tbsp. vegetable oil
- 1 cup water
Preheat the over to 350 degrees
Mix the fruit and coconut sugar together and place in a baking container. I used a casserole dish. Make sure you have a nice thick layer of fruit.
In a bowl add the flour, cocoa powder, coconut sugar, baking soda and salt. Mix well.
Make three wells and place the vinegar, vanilla and oil into the wells. Pour the water all over and mix well.
Pour the cake batter evenly onto of fruit. Place in the oven in the middle rack and bake for about 50 minutes. Use a toothpick to test to see if the cake is cooked through. Mine was a little runny because of the fruit so the toothpick didn’t come out clean. The result was almost like a molten lava cake!
Hope you enjoy this easy recipe!
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