One-Bowl Chocolate Cake

The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (383 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.

"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


Excellent chocolate cake. I fooled my mother, she couldn't believe that I used wholewheat flour only.


To the person who asked about substituting tea for coffee because they don't like coffee: GO AHEAD AND USE THE COFFEE - you won't taste it. It simply will increase the chocolate taste. This is an old secret trick in baking with chocolate. There is even a famous beef stew recipe that uses both coffee and chocolate to increase the beefy flavor of the beef stew - and you don't taste either the chocolate or the coffee.

Tea will NOT do the same thing in your cake, it won't make the chocolate taste more chocolate-y and may give it a strange other taste that doesn't fit in at all. So, if you don't drink coffee, buy a cup to go at your local Dunkin Donuts or whatever, put a half cup in your mixing bowl. and discard the rest or freeze it to make another cake in the future!

If you like this cake and think you'll make it a lot, you can also just buy some instant coffee crystals and keep them in the cupboard. Then, whenever you go to make the cake, just measure a half cup of water and stir some coffee crystals into it. 1-2 tablespoons of coffee crystals would probably be the right amount for "strong black coffee" as specified in the recipe.

I haven't tried this recipe yet but it looks good. I have a recipe that is similar but uses melted semisweet chocolate in addition to the cocoa. That probably improves it. But they're right in that you don't need butter or other heavy fats in order to make good chocolate cake. Am going to try this tonight, and have high hopes for it.

Comments (1)


Anonymous wrote 1 year 50 weeks ago

I agree. The tea sub doesn't

I agree. The tea sub doesn't work! I tried it.


Finally a chocolate cake that I can make and not feel badly about when I have company.
The dusted powder sugar works also instead of icing for me.


The receipe sounds divine and the comments made me want to try it even more but.... I'm not a fan of coffee at all so might tea work as well as the soda in its place? Thank you.


I've made this cake three times--the first two times, made a birthday cake for my sweetheart and the second I brought to work to share with office staff. They all loved it! So the third one I kept for myself! I changed only one or two small things: first, it cooks in my oven for no more than twenty-five minutes, so I decreased cooking time. Second, I made an icing of confectioners' sugar, neufchatel cheese and orange zest. It rocked! Now, if I could only find a lowfat german chocolate cake . . . . Any suggestions?


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