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!
One-Bowl Chocolate Cake
From EatingWell: The EatingWell Diabetes Cookbook (2005)
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.
38 Reviews for One-Bowl Chocolate Cake
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!
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.
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.