Low Sodium Wacky Cake

Total time1 hr 5 min

Prep time10 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup water
⅓ cup neutral oil (such as vegetable oil or canola oil)
1 tbsp white vinegar
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
3 tbsp unsweetened cocoa powder
3 tbsp unsalted butter, melted
2–3 tbsp hot water
¼ tsp vanilla extract

Instructions

1
Heat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
2
Add the flour, granulated sugar, cocoa powder, baking soda, and salt directly to the ungreased pan. Use a fork to whisk the dry ingredients together until evenly combined with no visible streaks of cocoa.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!