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Wacky Cake: a Versatile Recipe Free of the Top 9 Food Allergens


Wacky Cake is an easy recipe to use to make various cakes and cupcakes. 


  • 1 1/2 cups flour*
  • 3 tablespoons cocoa powder (optional)**
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar (do not omit)
  • 5 tablespoons oil
  • 1 teaspoon vanilla
  • 1 cup water


Preheat oven to 350°F. In a mixing bowl, combine dry ingredients and mix. In a separate bowl, mix wet ingredients. Stir to combine. Add wet ingredients to dry ingredients and mix until smooth. Do not beat.

Pour into a greased cake or cupcake pan. Bake for 35 minutes for cake, 20 minutes for cupcakes.

*Gluten-free option: Substitute 1 3/4 cups gluten-free flour mix for wheat flour. Add 1 teaspoon xanthan gum.

**See Kathy P's Wack Cake recipe for other flavor options such as lemon, orange and spice and for flour options for wheat and gluten-free.

Looking for ways to decorate your Wacky Cake? Here are some ideas from KFA:

Visit our Safe Eats® allergy-friendly recipe collection for more Wacky Cake tips and to search nearly 1,500 allergy-friendly recipes.

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Kids With Food Allergies (KFA) is a division of the Asthma and Allergy Foundation of America (AAFA). AAFA is the largest and oldest nonprofit patient organization dedicated to asthma and allergies. KFA educates families and communities with practical food allergy management strategies to save lives and improve the quality of life for children and their families. Our online community includes public blogs. To post a comment, you will need to register or sign in. Registered members have access to additional specialized support forums for food allergies. Registration is free!

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Comments (3)

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Hi Elisa - Yes, members have tried many different flour combinations over the years. Some have been added in the substitutions section of the recipe in Safe Eats®

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

My experience with quinoa flour is that it can be kind of a strong flavor. Against the deep chocolate flavor, it's probably OK, but may stand out more with "lighter" flavors.

Hello! Can't wait to try this cake with my little one. Wondering if other gluten-free flour options would work. Has anyone tried this cake with millet or quinoa flour?  Also, I know tree nuts are in the top 9 food allergens, but we will be trialing almonds soon. Do you think almond flour would work?  



DD1 (2019): FPIES and IgE mediated food allergy. Triggers = Oat, egg, and almond

DD2 (2020): NKFA

Kids With Food Allergies
A Division of the Asthma and Allergy Foundation of America
1235 South Clark Street Suite 305, Arlington, VA 22202
Phone: 1-800-7-ASTHMA (1.800.727.8462)
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