Wheat Free Wacky Chocolate Cake
Total time1 hr 5 min
Prep time10 min
Cook time35 min
4.9(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
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, sifted
- 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 frosting
- 1 cup powdered sugar, sifted
- 3 tbsp unsweetened cocoa powder
- 3 tbsp unsalted butter, softened
- 2–3 tbsp milk
- ¼ tsp vanilla extract
- pinch of salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- 2
Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the ungreased baking pan. Whisk the dry ingredients together until evenly combined with no cocoa streaks.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!