“A party without cake is just a meeting.”

-Julia Child

Chocolate… It sings to each of us like a suave Frank Sinatra. Smooth and rich it is a dream come true. Several cultures around the world use this delicacy in mouth-watering sweets. But a true classic that I have never ceased to love is chocolate cake.

The first chocolate cake I made was a Wacky Cake. There are several names for this cake. It goes by the names: Wacky Cake, War Cake, Joe Cake, and Crazy Cake. But, for a cake with such fun names, it is surprising that it was created as a result of food rationing in WWII. This was a time when butter and eggs were a valuable commodity. It was difficult to create cakes and delicacies without these ingredients, so alternatives were found.

Wacky Cake was created by using flour, cocoa, baking soda, sugar, salt, oil, vinegar, and water. The vinegar caused a chemical reaction with the baking soda, which made the cake rise. This resulted in a delicious cake that had the perfect texture.

Even though Wacky Cake might not seem too sophisticated, based on its ingredients and humble beginnings, it is an extremely scrumptius cake. It has an incredibly rich chocolate flavor. The crumb is soft and tender. And, most importantly, it is one of the easiest cakes to make gluten free.

Below, is actually one of the first gluten free recipes I created. And this gluten free version of Wacky Cake remains a family favorite… So, there must be something special about this unique cake.

Please give this incredible recipe a try and let me know what you think! I cannot wait to hear your feedback!

Rich Chocolatey Cake (GF & V)


1 ¼ cups brown rice flour

¼ cup sweet rice flour

¼ cup cocoa powder

1 cup cane sugar

1 ½ tsp baking soda

½ tsp salt

1 Tbs vinegar

⅓  cup grapeseed oil

1 cup cold water


Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine flour, sugar, cocoa, baking soda, and salt. Add in the wet ingredients in the following order: vinegar, oil, and water. Mix until well combined. Pour into a lightly buttered and floured cake pan. Bake 25-30 minutes (toothpick should come out clean). Cool for 1 hour. Frost with coconut pecan frosting, chocolate ganache frosting, or vanilla bean frosting.

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