Eosinophilic Esophagitis Friendly Wacky Cake
Total time1 hr 5 min
Prep time10 min
Cook time35 min
4.5(27)
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Learn more →Ingredients
9 servings
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ⅓ cup neutral oil (such as vegetable 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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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