Goofy Cake (originally called Chocolate Wacky Cake) is a moist, vegan chocolate cake that can be altered by swapping out the water in the recipe for juice or coffee, or you can mess around with the extracts.
I give two versions here: The original cake recipe, and an altered recipe that has fewer carbohydrates. Both amounts given make enough for two 9 X 13 inch (22.86 X 33.02 cm.) pans.
The reduced-carbohydrate version has no-calorie sugar substitute and almond flour in it. Honestly, the reduced-carb version just has less total sweetener and some of the flour swapped for almond flour. It is by no means a low-carbohydrate dessert, and is merely a product of my messing around with the original recipe. I'm posting it so that the fidgeting is already done for the diabetic folk looking for lower-carb desserts.
Also, I realize that 1/4 cup of vanilla extract is a lot. That is the amount in the original recipe, but you can certainly reduce the amount to one or two tablespoons.
Both of the recipes' ingredient quantities can be easily halved, as they are two times the original amount. The recipes can also be made in different pans, such as an angel food pan or cupcake tins. I don't recommend making the cake in a fluted bundt pan -- the last time that I tried doing that, the cake stuck to the pan and broke. It was still warm, though, so maybe that was the issue. I don't know, but if you try a bundt pan, make sure that it is very well greased, and floured, and be prepared for breaking.
*Notes* The no-calorie sweetener that I use is made with sucralose and malodextrin, and cup-for-cup the sweetness is equal to that of sugar. I do not recommend swapping all of the sugar for no-calorie sweetener, as the sweetener has a weird, to me unpalatable, artificial aftertaste if more of it than sugar is used in a recipe. Sugar also helps to keep the cake moist.
The cakes are baked at 350F (about 175C).
Tools:
Two 9 X 13 X 2 in. (22.86 X 33.02 X 5.08 cm.) cake pans, greased and floured
Large mixing bowl
Rubber spatula
Wire whisk
1-teaspoon (5-ml.) measure spoon
1-tablespoon (15 ml.) measuring spoon
1-cup dry measuring cup
1/4 cup (60 ml.) liquid measuring cup
1-cup (240 ml.) liquid measuring cup
Original Goofy Cake ~
Ingredients:
6 cups all-purpose flour (not self-rising) -- 528 grams carbohydrates, 2,640 calories
4 cups granulated sugar -- 768 grams carbohydrates, 2,880 calories
3/4 cup unsweetened cocoa powder (not hot cocoa mix) -- 36 grams carbohydrates, 144 calories
4 teaspoons baking soda
2 teaspoons table salt
1 1/4 cups (300 ml.) vegetable oil -- 2,400 calories
1/4 cup (60 ml.) white vinegar
4 cups (960 ml.) water
1/4 cup vanilla (60 ml.) extract
Reduced-carbohydrate Goofy Cake ~
Ingredients:
4 cups all-purpose flour (not self-rising) -- 352 grams carbohydrates, 1,760 calories
2 cups almond flour -- 36 grams carbohydrates, 2,880 calories
1 1/2 cups granulated sugar -- 288 grams carbohydrates, 1,080 calories
1 1/2 cups no-calorie sugar substitute -- 72 grams carbs, 0 calories
1 cup unsweetened cocoa powder (not hot cocoa mix) -- 48 grams carbs, 192 calories
4 teaspoons baking soda
2 teaspoons table salt
1 1/4 cups (300 ml.) vegetable oil, 2,400 calories
1/4 cup (60 ml.) white vinegar
4 cups (960 ml.) water
1/4 cup (60 ml.) vanilla extract
Directions:
1. In a large bowl, stir together the dry ingredients with a wire whisk. I recommend that you sift the cocoa powder, as it tends to be lumpy, but unless you have very lumpy ingredients, sifting all of the dry ingredients should not be necessary.
2. Add in the vegetable oil and vinegar and work it in until absorbed. The whole mix doesn't need to be wet, just give it a few stirs to incorporate the vinegar and oil.
3. Add about 1 cup of the water and stir it in, then gradually add the rest of the water. Do not add all of the water at once, as this will make the batter lumpy.
4. Stir in the vanilla and pour into prepared pans. Bake at 350F (about 175C) for somewhere between 30 and 45 minutes, or until a knife inserted in the center comes out with crumbs but no batter stuck to it.
When they are done, the cakes can be cooled in the pan or turned out onto racks. It is good plain or frosted.
Here are some variants (I may add some more at a later date):
Mint Goofy Cake: Add 1 tablespoon (15 ml.) of mint extract to the batter with the vanilla.
Coffee Goofy Cake: Swap the water for 4 cups (960 ml.) of strong coffee.
Experiment with other flavors and amounts, and have fun!
Carbohydrate counts ~
Original Goofy Cake: 1332 grams total carbs
Reduced-carbohydrate Goofy Cake: 796 gram total carbs
Calorie counts ~
Original Goofy Cake: 8,064 calories
Reduced-carbohydrate Goofy Cake: 8,312 calories
So, the reduced-carb version has more calories due to the high-calorie almond flour being swapped for some of the regular flour. To reduce the calories in the original version, one can simply reduce the sugar or swap some of it for sugar substitute.
I give two versions here: The original cake recipe, and an altered recipe that has fewer carbohydrates. Both amounts given make enough for two 9 X 13 inch (22.86 X 33.02 cm.) pans.
The reduced-carbohydrate version has no-calorie sugar substitute and almond flour in it. Honestly, the reduced-carb version just has less total sweetener and some of the flour swapped for almond flour. It is by no means a low-carbohydrate dessert, and is merely a product of my messing around with the original recipe. I'm posting it so that the fidgeting is already done for the diabetic folk looking for lower-carb desserts.
Also, I realize that 1/4 cup of vanilla extract is a lot. That is the amount in the original recipe, but you can certainly reduce the amount to one or two tablespoons.
Both of the recipes' ingredient quantities can be easily halved, as they are two times the original amount. The recipes can also be made in different pans, such as an angel food pan or cupcake tins. I don't recommend making the cake in a fluted bundt pan -- the last time that I tried doing that, the cake stuck to the pan and broke. It was still warm, though, so maybe that was the issue. I don't know, but if you try a bundt pan, make sure that it is very well greased, and floured, and be prepared for breaking.
*Notes* The no-calorie sweetener that I use is made with sucralose and malodextrin, and cup-for-cup the sweetness is equal to that of sugar. I do not recommend swapping all of the sugar for no-calorie sweetener, as the sweetener has a weird, to me unpalatable, artificial aftertaste if more of it than sugar is used in a recipe. Sugar also helps to keep the cake moist.
The cakes are baked at 350F (about 175C).
Tools:
Two 9 X 13 X 2 in. (22.86 X 33.02 X 5.08 cm.) cake pans, greased and floured
Large mixing bowl
Rubber spatula
Wire whisk
1-teaspoon (5-ml.) measure spoon
1-tablespoon (15 ml.) measuring spoon
1-cup dry measuring cup
1/4 cup (60 ml.) liquid measuring cup
1-cup (240 ml.) liquid measuring cup
Original Goofy Cake ~
Ingredients:
6 cups all-purpose flour (not self-rising) -- 528 grams carbohydrates, 2,640 calories
4 cups granulated sugar -- 768 grams carbohydrates, 2,880 calories
3/4 cup unsweetened cocoa powder (not hot cocoa mix) -- 36 grams carbohydrates, 144 calories
4 teaspoons baking soda
2 teaspoons table salt
1 1/4 cups (300 ml.) vegetable oil -- 2,400 calories
1/4 cup (60 ml.) white vinegar
4 cups (960 ml.) water
1/4 cup vanilla (60 ml.) extract
Reduced-carbohydrate Goofy Cake ~
Ingredients:
4 cups all-purpose flour (not self-rising) -- 352 grams carbohydrates, 1,760 calories
2 cups almond flour -- 36 grams carbohydrates, 2,880 calories
1 1/2 cups granulated sugar -- 288 grams carbohydrates, 1,080 calories
1 1/2 cups no-calorie sugar substitute -- 72 grams carbs, 0 calories
1 cup unsweetened cocoa powder (not hot cocoa mix) -- 48 grams carbs, 192 calories
4 teaspoons baking soda
2 teaspoons table salt
1 1/4 cups (300 ml.) vegetable oil, 2,400 calories
1/4 cup (60 ml.) white vinegar
4 cups (960 ml.) water
1/4 cup (60 ml.) vanilla extract
Directions:
1. In a large bowl, stir together the dry ingredients with a wire whisk. I recommend that you sift the cocoa powder, as it tends to be lumpy, but unless you have very lumpy ingredients, sifting all of the dry ingredients should not be necessary.
2. Add in the vegetable oil and vinegar and work it in until absorbed. The whole mix doesn't need to be wet, just give it a few stirs to incorporate the vinegar and oil.
3. Add about 1 cup of the water and stir it in, then gradually add the rest of the water. Do not add all of the water at once, as this will make the batter lumpy.
4. Stir in the vanilla and pour into prepared pans. Bake at 350F (about 175C) for somewhere between 30 and 45 minutes, or until a knife inserted in the center comes out with crumbs but no batter stuck to it.
When they are done, the cakes can be cooled in the pan or turned out onto racks. It is good plain or frosted.
Here are some variants (I may add some more at a later date):
Mint Goofy Cake: Add 1 tablespoon (15 ml.) of mint extract to the batter with the vanilla.
Coffee Goofy Cake: Swap the water for 4 cups (960 ml.) of strong coffee.
Experiment with other flavors and amounts, and have fun!
Carbohydrate counts ~
Original Goofy Cake: 1332 grams total carbs
Reduced-carbohydrate Goofy Cake: 796 gram total carbs
Calorie counts ~
Original Goofy Cake: 8,064 calories
Reduced-carbohydrate Goofy Cake: 8,312 calories
So, the reduced-carb version has more calories due to the high-calorie almond flour being swapped for some of the regular flour. To reduce the calories in the original version, one can simply reduce the sugar or swap some of it for sugar substitute.
