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Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vickys yellow wacky cake, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Vickys Yellow Wacky Cake, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Vickys Yellow Wacky Cake, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys yellow wacky cake, gf df ef sf nf using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Yellow Wacky Cake, GF DF EF SF NF:

{Take 420 g (3.5 cups) of gluten-free / plain flour.
{Make ready 1/4 tsp of slightly rounded xanthan gum if using GF flour.
{Take 400 g (2 cups) of granulated sugar.
{Make ready 2 tsp of bicarbonate of soda / baking soda.
{Take 180 ml (3/4 cup) of vegetable oil / sunflower oil.
{Make ready 2 tbsp of white or apple cider vinegar.
{Make ready 1 tbsp of vanilla extract.
{Take 480 ml (2 cups) of water.

And, best of all, they are so quick and easy to make! Vickys Breadsticks, GF DF EF SF NF step by step. Make a large freezer or food bag into a piping bag by cutting half an inch off of one bottom corner. You can cook Vickys Creepy/Cute Halloween Caterpillars!

Instructions to make Vickys Yellow Wacky Cake, GF DF EF SF NF:

Preheat the oven to gas 4 / 180C / 350F and grease & line a 9"× 13" ovenproof dish or tin.
Dump the flour, xantham gum if using, sugar and baking soda into the tin and mix together.
Make 3 large wells in the flour. In 1 put the oil, in another the vinegar and in the 3rd the vanilla.
Pour the water over the whole thing and mix with a fork until the batter is combined.
Bake for 45 minutes or until a toothpick tests done.
You can use 2 x 8" round tins baked for around 35 minutes or 24 cupcakes will take around 25 minutes.
Either let cool for 10 minutes in the tin then serve squares as dessert with custard or turn out gently and let cool completely before frosting.

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