Low Iodine Wacky Cake
Total time1 hr 5 min
Prep time10 min
Cook time35 min
4.5(27)
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!