Pansy Wacky Cake ~ Gluten Free ‘n Vegan
 
Prep time
Cook time
Total time
 
Serves:
Ingredients
  • 3 x 9-inch round cake pans
  • cocoa powder to prepare the pans
  • 1 1/2 cups Cup4Cup Gluten-Free Flour (found at Williams Sonoma)
  • Vegan: Substitute with regular all-purpose flour or any GF or your own GF flour blend
  • 3 tablespoons Dutch process cocoa powder (I used Callebaut)
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 teaspoon white vinegar
  • 6 tablespoons vegetable oil
  • 1 cup cold water
Instructions
  1. Preheat 350 degrees F.
  2. Grease 3 9-inch round cake pans, then line the bottom with waxed paper. Just trace the bottom of the pan with a knife around a piece of waxed paper to mark the size, then cut out the paper and place it into the buttered bottom of the pan. Repeat for the last two pans. Then grease the waxed paper. Sprinkle a heaping spoonful of powdered cocoa into one pan, bang and shake until the cocoa powder covers the bottom and sides of the pan. Repeat for the remaining two pans. Discard any excess cocoa you may have.
  3. Measure all of the the dry ingredients into a large mixing bowl. Using a spatula or large wooden spoon, push the dry ingredients aside to make 3 small holes in the mixture. Pour the vanilla in one of the holes, the vinegar in another and, finally, the vegetable oil in the last hole. Pour the cold water water over top and mix, spooning and folding the ingredients together gently. Be careful not to over mix. I used the back of the spatula to smooth out some of the small lumps that formed.
  4. Pour into your prepared 9 inch round cake pan.
  5. Repeat for the other two cakes.
  6. Bake for 30 to 35 minutes. Then insert a skewer, if it comes out clean the cakes may be done. You might want to leave them in just a bit longer, maybe 5-10 minutes but keep an eye on them so the sides don’t overcook. This helps to prevent the center of the cake from falling too much.
  7. Allow to cool completely, then gently turn out on a rack to cool with the bottoms of the cake layers up. Then wrap individually in wax paper and freeze until the day of the event.
  8. On the day of your party:
  9. Remove your frozen cake layers from the freezer, unwrap them, remove the wax paper and set aside.
  10. Mix up 2 1/2 batches of Perfect for Piping Buttercream Frosting, recipe below. You may only require two batches, but I made two and found that I needed a 1/2 batch of frosting to finish piping the pansies.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/04/21/pansy-wacky-cake-gluten-free-n-vegan/