Sunday, March 10, 2013

One Bowl Wonder Chocolate Cake

If you were scrolling through Pinterest would you be enticed by a pin showing "Crazy Cake" that is made with no butter and no eggs? I was intrigued by this cake, I think it was mostly the fact that it did not have eggs. Win, no cracking eggs! I have this weird aversion to cracking eggs. Once I opened the refrigerator and the eggs came flying out at me and went splat on the floor, yuck. Even before this, I was always bothered by cracking eggs because I feared I would find something else in there other than yolk. Is anyone else afraid of cracking eggs? If anyone is, let's start an egg-phobic support group.

And if you are not with me on the egg cracking, here is some chocolate cake that is made without eggs for ease, not out of fear. Originally this cake was called "Crazy Cake", but I wanted to change the recipe a little bit so I renamed it One Bowl Wonder Chocolate Cake!

I enjoyed this cake without frosting, but it also paired well with a "schmear"of Nutella or ice cream! It was delicious either way!

Also you should note that I doubled the recipe, but it certainly can be halved and baked in an 8x8 pan.

One Bowl Wonder Chocolate Cake
3 Cups all purpose flour
6 Tablespoons cocoa powder
2 Teaspoons baking soda
2 Cups granulated sugar
1 Teaspoon Salt
2 Teaspoons white vinegar
3 Teaspoons vanilla extract
10 Tablespoons coconut oil, melted (plus more for greasing the pan)
2 Cups water (about room temperature)

1. Pre-heat oven to 350 degrees F. Grease 13x9 pan with coconut oil.
2. In a large bowl, sift together the flour, cocoa powder and baking soda. Stir in the sugar and salt. Make three wells in the dry ingredients, make one well larger than the other two. Pour vinegar into one well, vanilla in another, and the coconut oil into the largest well. Pour water over the wells. Mix by hand until smooth.
3. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick come out clean, let cool completely before frosting or dusting with powdered sugar.

Click Here for Printable Recipe 
Recipe Adapted from Sweet Little Blue Bird


  1. LOL - every time I crack an egg open I fear that a half formed baby chicken is going to plop into the bowl. One time I cracked an egg open and there were two yolks - twins!!

    PS the cake looks scrumptious!

    1. That is exactly my fear! One time I got four eggs with twin yolks from the same dozen, it was so weird!

      PS thank you!

  2. I made this cake 32 years ago for a school project! It was called a "wacky cake" in the recipe, and I found it in my mom's "Progressive Farmer: Southern Foodways" cookbook, which is a fascinating read, if you can find one. She received it as a wedding gift, and she married in 1961, so the book was 20 years old when I made the cake.
    It's a great recipe, whether you're a baby cook, need something quick, or don't want to cream butter and sugar together! (which I hate WAY worse than cracking eggs!)
    The cake will sag a little in the middle, but if you frost it, who's going to know? :) Frosting hides a multitude of sins. Thanks for posting!

    1. Sounds like a great read! I will have to check it out! And the original recipe was called Wacky Cake, but since I fiddled with it I decided to rename it! Frosting or nutella works just fine! I am so happy you enjoyed this@