How to Make Ultimate Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF

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Most of us believe that comfort foods are terrible for us and that we ought to stay away from them. Sometimes, if your comfort food is a high sugar food or some other junk food, this is true. Otherwise, comfort foods can be very healthy and good for you. A number of foods really do boost your mood when you consume them. If you feel a little bit down and you're needing an emotional pick me up, try some of these.

Eggs, believe it or not, are terrific for helping you fight depression. Just be sure that you do not throw away the egg yolk. Whenever you want to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the yolks particularly, are rich in B vitamins. B vitamins can truly help you improve your mood. This is because they increase the function of your brain's neural transmitters (the parts of the brain that affect how you feel). Try consuming a couple of eggs to cheer up!

See, you don't need to eat all that junk food when you want to feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let's go back to vickys gluten-free wacky cake / crazy cake, gf df ef sf nf recipe. You can cook vickys gluten-free wacky cake / crazy cake, gf df ef sf nf using 9 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF:

1. Prepare 200 g of gluten-free / plain flour.
2. You need 1/4 tsp of xanthan gum if using gluten-free flour.
3. You need 200 g of granulated sugar.
4. Provide 4 tbsp of cocoa powder.
5. Provide 1 tsp of bicarb of soda / baking soda.
6. Get 5 tbsp of oil.
7. You need 1.5 tsp of vanilla extract.
8. Use 1 tbsp of white vinegar / cider vinegar.
9. Get 240 ml of water.

Steps to make Vickys Gluten-Free Wacky Cake / Crazy Cake, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350F and ready an 8"x 8" square cake tin (or if doubling the recipe a 9"x 13" rectangular tin).
2. Mix the dry ingredients together in the tin.
3. Make 3 wells in the mixture and add the vanilla to one, the vinegar to another and the oil in the 3rd then pour the water over the top.
4. Like this.
5. Whisk together quickly until just combined. You may need a little extra water in a gluten-free batter, just 3 - 4 tablespoons extra water is enough.
6. Put immediately into the oven to bake for 35 minutes for an 8" and 45 minutes for the rectangular tin or until the sides have pulled in from the tin edge and the top is slightly springy. A toothpick test will work to test the middle is set.
7. This makes a beautiful, moist, light chocolate cake. Let stand in the tin 10 minutes then cut into squares and serve as dessert with warm custard or let cool completely and frost with a light buttercream icing before cutting - see my dark chocolate buttercream recipe, it's delicious!.
8. Slice anyone?!.

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