Low Sugar Wacky Cake

Total time1 hr 5 min

Prep time10 min

Cook time35 min

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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
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1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
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
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
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.

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