Super Easy Chocolate Cake for Everyone
Chocolate cake. Is there anything better? I firmly believe you can never have too many variations in your repertoire. There’s a chocolate cake for every occasion. And an occasion for every chocolate cake.
Here’s one you can whip up in no time with hardly any washing up. All the ingredients are mixed together directly in the pan it’s baked in. Real simple. It’s also vegan and can be made gluten free so it’ll make everyone happy, no matter their food preference.
Inspired by: Chocolate. It’s a food group.
I’ve lost count how many times I’ve made this cake. It’s perfect for a crowd, great for kids’ birthday parties, when you’ve run out of eggs, or for those times you simply must have a piece of cake or a friend stops by in need of comfort.
And it’s sooo quick putting it together! It may even take you longer to read this post. Or just get the ingredients out. So make sure you turn the oven on right away! 350F
I usually do this in a rectangular sheet pan. No greasing required.
Super Easy Chocolate Cake
Printable recipe below, adapted from A Piece of Cake by Susan G. Purdy, see Marvelous Mud Cake.
- 3 cups all-purpose flour (spelt works too)
- 2/3 cup unsweetened cocoa
- 1 t salt
- 2 cups sugar (granulated is fine, golden or brown will give a slightly denser cake)
- 2 t baking soda
- 2 T cider vinegar (or regular white)
- 2 t vanilla extract (Mexican or organic preferable)
- 2/3 cup vegetable oil (I use olive oil)
- Optional: 2 T Amaretto, Chambord, or other liqueur
- 2 cups lukewarm water
Get out your dry ingredients and pour them into the pan. Mix, then add the the wet ingredients, except the water.
This is like a science experiment! The baking soda is reacting with the vinegar, which is why it bubbles and also what makes the cake fluffy without eggs.
Pour the water over the mixture and stir to blend until smooth. (Check out my cool spatula! Perfect for a Norwegian.)
Put the pan in the middle of the pre-heated oven and bake for around 30 minutes, depending on your oven’s reliability in holding a temperature. Mine’s all gas and getting old, so sometimes I need to turn the pan around halfway through baking.
It’s ready when a cake tester (got your knitting needle?) comes out clean. Leave to cool for a bit before cutting into squares. Serve directly from the pan. Dust it with cocoa or icing sugar if you feel like it. Or sprinkles, if those are on hand.
Nuts can be added to the batter, as can chocolate chips. Top with shredded coconut for another flavour.
Wrap it up and save for tomorrow’s potluck, it’ll still be delicious.
Enjoy!
- 3 cups all-purpose flour (spelt works too)
- 2/3 cup unsweetened cocoa
- 1 t salt
- 2 cups sugar (granulated is fine, golden or brown will give a slightly denser cake)
- 2 t baking soda
- 2 T cider vinegar (or regular white)
- 2 t vanilla extract (Mexican or organic preferable)
- 2/3 cup vegetable oil (I use olive oil)
- Optional: 2 T Amaretto, Chambord, or other liqueur
- 2 cups lukewarm water
- Set your oven to 350F if you haven't already done so.
- Get all your ingredients and a rectangular baking pan (approx 9x12").
- Pour all the dry ingredients in the pan and mix, add the vinegar and oil, and pour the water in while stirring.
- Mix all together, add the liqueur if using.
- Bake in the middle of the 350F degree oven for 20-30 minutes or until cake tester comes out clean.
- Cool on wire rack, cut into squares, and serve.
Comments
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Samantha
January 25, 2016
Love the fact you don’t need eggs or a mixing bowl. Will definitely try this one! What would you recommend for icing?
Susanna
January 25, 2016
Thanks, Samantha! The cake is delicious by itself without icing, but simply melted chocolate poured over it while still slightly warm would be heavenly.