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One-Bowl Chocolate Cake

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (356 votes)

This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.



READER'S COMMENT:
"This is a really delicious, easy-to-make cake. I cut back on the sugar I bit, since we don't like overly sweet desserts in our family. It's moist (I cooked mine for 30 minutes exactly) and chocolatey, without being over the top. Very nice...
One-Bowl Chocolate Cake

38 Reviews for One-Bowl Chocolate Cake

04/06/2011
So simple and so tasty!!

I love this cake! I followed the directions exactly, accept I used splenda instead of granulated sugar. I baked it in a heart pan and dusted it with confectioners sugar. It was light and tasty! I will definitely make again!

Easy!!
My yummy cake!
Comments
03/25/2011
I am in love!

Just made this yummy cake tonight! I took another reviewer's suggestion and cut both sugars slightly. I also substituted Raw Sugar for some of the white sugar, added maybe a tablespoon or two more coco, and threw in about 3/4 cup frozen raspberries. The raspberries added a really nice touch; I would love to try it with cherries, as well. Another addition: when the cake came out, I sprinkled a tablespoon or so of Grand Mariner on top. Mmmmm, moist, chocolaty goodness! Definitely a keeper! And so easy!

Easy, versatile
Comments (1)

18 comments

 
horsewantedNJ wrote 4 years 5 weeks ago

Oh, and I used an oiled and floured bundt pan and skipped the wax paper step; came out just fine anyway. :)

02/17/2011
Fantastic!

I thought this cake was great. I made it according to the recipe the first time just to see how it came out, and it was good but a bit too sweet for me. I cut out half the sugar next time (halved each of the 2 sugars) and substituted the oil with frommage frais (similar to creme fraiche) and used grahams whole wheat flour. I thought it was just as good the second way, and saved a lot in calories and cut back on the sugar (although the second time it cooked much faster: 20 minutes and it was done).

Will use this cake for birthdays and celebrations from now on. Best tasting healthy cake I have ever had.

Easy to make, tastes great, healthy
Comments
02/10/2011

4 pro points on Weight Watchers plan

Comments
11/08/2010
Anonymous

This is a really delicious, easy-to-make cake. I cut back on the sugar I bit, since we don't like overly sweet desserts in our family. It's moist (I cooked mine for 30 minutes exactly) and chocolatey, without being over the top. Very nice for a weeknight treat that doesn't take long to make.

Comments (1)

18 comments

 
charly.shakespeare wrote 3 years 35 weeks ago

i loved the recipe is was great.
but i did not use pastry flour.
i put 1/2 all purpose flour. and 1/4 whole
wheat flour. and to table spoons of whole wheat flour.
it was nice and moist and fluffy.
we made them in to cupcakes.

really delicious

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