Cranberry Orange Wacky Cake gluten, dairy and egg free

its that time of year when there are bbq’s and parties every single weekend, and your wallet, cupboards, and waist line may  be feeling the strain, and Summer has only just begun!!:-0  To help you out with all of the strain I have a simple, and frugal Cranberry Orange Wacky Cake that is gluten, dairy and egg free, and super yummy!!!

Wacky Cake or “depression cake” came about during the Great Depression when items like milk and butter or eggs were really hard to come by, but people still wanted to have a nice treat sometime!  Our super smart and creative fore-mothers used their knowledge of baking, along with simple chemistry to create this relish, and frugal cake that still has lasting charm, and can be recreated so many ways!!! This is my newest version, because we love all things cranberry and orange, and because I run out of eggs and almond milk, but need baked goods for an event!  thank goodness for my Wacky Cakes!!!

Cranberry Orange Wacky Cake Gluten, dairy, egg free

Ingredients

  • 1 1/2 cup gluten free flour blend (my personal blend is below)
  • 1/2 cup sugar (any kind, coconut, brown, demerara)
  • 2 tablespoons flax meal
  • 1 tablespoon psyllium husk (optional but binds it together nicely)
  • 1/4 cup applesauce
  • 1 teaspoon orange extract(or vanilla)
  • 5 tablespoons oil (coconut, red palm, etc)
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 1 1/3 cup water
  • 1/2 cup raisins
  • Zest of 1 orange
  • 1/2 teaspoon cinnamon
  • 1 scoop vanilla ProFit (not necessary, but if you have it, use it here for a great nutrition boost!!!)

Directions

Step 1
preheat oven to 350* mix in bowl your flour, sugar, baking soda, flax meal, psyllium husk(if using, if not using also take out 3 Tbsp water from recipe). also add your scoop vanilla ProFit powder if using, and blend well
Step 2
into your dry add your cinnamon and extract, the orange will give you a better flavor, but vanilla is fine.
Step 3
now mix in your oil, applesauce and the vinegar and water. stir to fully combine. Pour in your orange peel and raisins, blend gently. Batter should be pourable, but not runny, like a typical cake batter, if too dry add a tbsp of water, if too wet, let it sit for a minute, and then stir again. If still to wet add 1tsp flax meal
Step 4
scoop batter into muffin cups, I always prefer silicone reusable, they work the best for gluten free baking and are free standing on the cookie sheet! Fill 3/4 full, and bake for 15 min, until a knife comes out mostly clean, with just a touch of crumbs on the point.
Step 5
Feel free to leave these without frosting, or use the new coconut whipped topping once they are fully cool and ready to eat:-) enjoy!

 

This recipe uses my Gluten Free Flour blend, which I still use and love, but feel free to use any blend you prefer, it “should” come out ok, i hope:-)  Also, I did make this into cupcakes, but you would do it all the same for a 8×8 cake, just bake it about 20-25 minutes:-)

I hope you try this recipe out an enjoy a bit of nostalgia while you are eating your Cranberry Orange Wacky Cake!!

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