Vanilla Wacky Cake (Edit recipe)

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This is my version of a wacky cake (a more spongy cake that doesn’t use eggs, milk, or butter) but it has less sugar and oil and is gluten free. This little cake is the perfect solution for when you don’t want a whole cake in the house, but want a little something to celebrate with (Valentine’s Day is my excuse for this one). The cake is vegan (frosting can be too if you use a vegan cream cheese!) has the most deliciously moist (sorry not sorry for using that word) and fluffy texture, and the easy cream cheese frosting is just the literal icing on the cake.

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	64
Fat:	6 g
Carbohydrates:	14 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	265 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 9

Ingredients

1.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
0.5 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
1 tsp Baking Soda
0.5 tsp Sea Salt
1 Tbsp Apple Cider Vinegar
1 Tbsp unsweetened Applesauce
1.5 tsp Pure Vanilla Extract
2 Tbsp Extra Virgin Olive Oil
1 cup Water

Frosting

5 oz Full Fat Cream Cheese, softened
0.5 tsp Pure Vanilla Extract
3 Tbsp Lakanto Powdered Monkfruit Sweetener
4 pinch Red Food Coloring, optional for pink frosting

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix the dry ingredients together in a large bowl and create a well in the center.
Add the ACV, applesauce, oil, and the vanilla in the well.
Pour water over everything and whisk together until smooth.
Pour into a lined or slightly greased 8x8 baking dish and bake at 350 for 30-35 min (or until a knife comes out clean).
While it’s baking and cooling, mix the ingredients together for the frosting.
Once the cake has been cooling for at least 20 min, slather on that frosting and ENJOY!