Wacky Cake

Since this was such a hit at the reception, I thought I would share the recipe from The Parent's Guide to Food Allergies. This dairy-free, egg-free, peanut-free treat is actually a pretty good cake, similar in taste to Devil's Food Cake. For a wheat-free needs, substitute flour with Bob's Red Mill all-purpose gluten-free flour.

Wacky Cake

"This cake is so easy and quick to bake, so versatile, delicious, and low-fat, it deserves to be part of every family's repertoire. It freezes beautifully, so make two at a time. You never know when you'll need a quick, special dessert...For cupcakes, line your muffin tin with baking caups and reduce baking time by 5-10 minutes. This recipe makes 10 to 12 cupcakes."

1 1/2 c. flour (1/2 c. whole wheat and 1 c. plain)
2/3 c. sugar
1/2 t. salt
3 T. cocoa
1 t. baking soda
1 t. vanilla extract
1 T. vinegar (balsamic works beautifully)
5 T. oil (or 3 T. oil and 2 T. applesauce)
1 c. cold water (I've also substitued coffee for a mocha flavored cake)

1. Preheat oven to 350. Mix dry ingredients in a bowl.
2. Add vanilla, vinegar, oil, and water. Blend well and pour into ungreased 9x11 rectangular pan.
3. Bake for 25 to 30 minutes. Do not overbake.

Chocolate Icing

This was adapted from a Chocolate Buttermilk Cake ("Nasty Chocolate Cake") and really makes the cake (and yes, I admit to just eating the icing or scraping up the leftovers with pretzels - yummy!).

1/2 c. dairy-free margarine (Earth's Balance organic)
1 1/2 T. cocoa
2 1/2 T. milk (rice or soy)
1/2 lb. powdered sugar
1/2 t. vanilla

Combine margarine, cocoa, and milk in a saucepan and bring to a boil. Remove from heat and stir in sugar and vanilla. Pour over hot cake.