1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon hot red pepper (cayenne)
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
2 tablespoons confectioners’sugar


1. Heat oven to 350 degrees F. Generously grease 8-inch-square baking pan. In medium bowl stir together flour, sugar, cocoa, cinnamon, baking soda, hot red pepper and salt.
2. Add water, oil, vinegar and vanilla. Beat with a fork just until all dry ingredients have been moistened.
3. Bake cake 35 to 40 minutes or until center springs back when gently pressed. Cool cake in pan 5 minutes. Remove to serving platter. Cover and set aside until ready to serve.
4. Just before serving, sift confectioners’ sugar over top. Cut into 4 squares; cut each square diagonally in half to make 8 triangular pieces.

This one-bowl cake is so much fun and easy to make, children will love stirring it up by themselves. The cake is egg- and dairy-free, too, making it a perfect dessert for vegetarians, vegans, and people with dairy-product allergies.

One-Bowl Chocolate Cake
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