Create a soft chocolatey moist cake with this One bowl chocolate cake recipe. No eggs, butter, dairy or stand mixers needed. With just one bowl, a whisk and a few basic ingredients you can create an amazing chocolate cake delight.
There are many spins on the classic chocolate cake, but I doubt I will ever find one that is as easy, quick delicious and budget-friendly
The best part is that this is the most forgiving, flop proof cake I have ever made.
Just a note on a few ingredients and substitutes if needed
While I've included the full printable recipe below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
Flour: I use cake flour for this recipe. However, if you cannot get cake flour in the country in which you live, then you can use all-purpose flour.
Sugar: White granulated sugar is used for these cookies.
Unsweetened cocoa powder
Baking soda (Bicarbonate of soda): Extra salt or baking soda can ruin otherwise perfect cakes and cookies. Scoop the baking soda into the spoon until it’s full, leveling off the spoon with the straight edge of a spatula or knife.
Vinegar: Usually, eggs act as a leavening agent helping the cake to rise. However, for this cake baking soda/bicarbonate of soda serves as the leavening agent.
Bicarbonate of soda is an alkali which needs an acid to react with, which in most cake recipes is buttermilk or sour cream. Since this cake does not contain any dairy, vinegar is as the acid instead.
These two ingredients work together, creating a soft texture. There is no taste of the vinegar in the baked cake at all.
Oil: Use a neutral-flavoured oil like canola or sunflower oil
Making the one bowl chocolate cake
While the video and the full printable recipe are written below, this is the process with step-by-step pictures to guide you.
- Add dry ingredients into a large bowl: Add flour, sugar, baking soda (bicarbonate of soda), salt and cocoa powder into a large bowl. Whisk well until combined.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Pour the vanilla extract, vinegar, warm water and oil into the dry ingredients and mix well until combined.
Bake: Bake for 15 to 20 minutes or until a skewer inserted in the centre of the cake comes out clean.
Cool: Remove from the oven and leave to cool in the pan for 10 minutes before turning out onto a cooling rack. Allow to cool completely before frosting if preferred.
Chocolate Ganache (Optional)
Add dark chocolate pieces to warm cream. Allow the chocolate to soften in the cream for about 5 minutes before stirring.
The ganache thickens as it cools. You can pour the ganache onto the cooled cake or allow it to thicken to the desired consistency before spreading it onto the cooled cake.
Toppings and frosting ideas
These can be as simple or elaborate as you like. Depending on the occasion or your mood (mine is always for chocolate 🙂 have fun with the topping. Here are the best toppings I have used in my recipes if you would like to give it a try:
Use your favourite frosting to decorate the cake. It can be as simple as a dusting of powdered sugar or as elaborate topped with a rich buttercream frosting which I used on my recipe for condensed milk lemon cake
- Top with a simple dusting of powdered sugar
- Frost with piped or spread with my favourite chocolate buttercream
- Try my delicious stabilized 3 ingredient whipped cream frosting (without gelatin) and top with seasonal fruit
- Cover with chocolate ganache.
If you like this recipe, be sure to check out my other amazing cake recipes
Still hungry for more?
One Bowl Chocolate Cake ( No eggs, No butter)
- 1 ½ cup All-Purpose Flour or Cake Flour
- 1 cup white sugar
- ⅓ cup cocoa powder
- ½ teaspoon salt
- ½ level teaspoon baking soda / bicarbonate of soda
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- ⅓ cup oil canola or sunflower
- 1 cup warm water
CHOCOLATE GANACHE ( OPTIONAL)
- 1 ½ cups chocolate broken into pieces
- ½ cup warm whipping cream
- Preheat the oven: Preheat the oven to 180℃/350℉ (160℃ fan) Lightly grease and line an 8 inch / 20cm square or round pan.
- Whisk the dry ingredients: In a large bowl, whisk together the dry ingredients.
- Add in the wet ingredients: Make a well in the centre of the dry ingredients and pour in the wet ingredients.
- Mix until combined: Mix until combined and pour into the greased and lined cake pan.
- Bake: Bake for 15 to 20 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Cool: Remove from the oven and leave to cool in the pan for 10 minutes before turning out onto a cooling rack. Allow to cool completely before frosting if preferred.
Chocolate Ganache (optional)
- Add dark chocolate pieces to warmed cream. Allow the chocolate to soften in the cream for about 5 minutes before stirring.
- The ganache thickens as it cools. Allow it to thicken for about 10 minutes or to the desired consistency before spreading over the cooled cake.