Tuesday, February 15, 2011

Chocolate Wacky Cake - Gluten, Dairy, Egg Free!

My daughter's birthday was recently, and she wanted a chocolate cake. My little guy loves chocolate now too, so he certainly couldn't be left out! So, on with the search for a safe chocolate cake for him!

To the rescue, wacky cake! Luckily my search didn't take long! Wacky cake is a traditional recipe that it said to have been developed in the depression era - it's already dairy and egg free! All I needed to do was switch out the wheat flour. Many recipes also include a bit more sugar (a full cup) than I've included below, but that was just too sweet and sticky to me. I reduced it just a bit so the cupcakes are still sweet, but not too sweet to be topped with icing or to mix in some mini chocolate chips like I did in the photo below!

The cupcakes are so yummy I even made them again for my daughter to take to her preschool class to share! No one even noticed they weren't the typical ingredients! :)

Preheat oven to 350F. 

Dry Ingredients
3/4 cup rice flour
1/4 + 1/8 cup tapioca starch
1/4 + 1/8 cup arrowroot starch
1 1/2 guar gum
3 Tbls cocoa powder
3/4 cup + 2 Tbls granulated sugar
1 tsp baking soda
1/2 tsp kosher salt

Wet Ingredients
1 Tbsp apple cider vinegar
5 Tbls canola oil
1 tsp vanilla extract (if safe - I omitted and it was still yummy!) 
1 cup water

If you are baking a cake, mix right in the 8" sqaure or 9" round pan! For cupcakes, mix in 1 bowl and have prepared 12 cupcake pan ready for the batter. 

Mix together all the dry ingredients. Make 2 (or 3 if including vanilla) wells in the flour mixture with a spoon and pour the vinegar, oil and vanilla extract in. Pour in 1 cup water, quickly stir together until there are no lumps. For cupcakes, immediately transfer into cupcake pan. Place into preheated oven.

Bake cupcakes for about 20 minutes and a cake for about 30 minutes. 

Shared on Cybele Pascal's Allergy-Friendly Friday, March 25, 2011.


  1. i saw your post on allergy friendly friday! these look fabulous :) thanks for sharing! about your little boy's allergy to guar &xanthan (corn?) gum-have you ever used coconut flour? i found out, quite by accident, that coconut flour binds very well and my baked goods containing that didn't need any gums. hope this helps! :) jamie

  2. Thank you! I have used coconut flour but I didn't think about it helping with binding! I will give it a try in the next round of these cupcakes!

  3. Hi Sarah - I saw your post today on Cybele's allergy friendly friday (the coconut cake) and now am looking around your site. I also make a cake similiar to this - but with no sugar. I use agave. If your son can have agave this would be a very easy recipe to convert because it has so much liquid.


  4. Just ran across this and realize it is a bit old, but is your son allergic to the guar gum because of corn allergy? My daughter is very sensitive to corn, but we thought it was just the xantham gum? If that is true about the guar gum, do you know why?

    1. For guar gum, we suspect it is because the guar bean, which the gum is derived from, is a legume. He is allergic to all other legumes we'd tried or tested (peanuts, soy, green beans, peas, pinto beans) so after losing guar all legumes moved to his "don't even trial" list.