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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

04/19/2015
Very Good Cake!

Followed directions as written and it turned out perfectly for me. It was very moist and did not have the heaviness that one would expect from using whole wheat flour of any kind. I go back to this recipe often.

Easy and tasty.
Comments
04/04/2015
Anonymous
easy and delicious

I halved the brown sugar and it was so good and tasted even better the next day!

moist and low in fat!
Comments
03/22/2015
Anonymous
too fudgy

It tasted like ultra fudgy brownies, maybe it was because I left the mixture on the table for awhile instead of baking it immediately. Gonna try this recipe again hope it'll turn out great :\

rich chocolate taste and not too sweet
Comments
11/01/2014
Anonymous
Hit the spot

Its like a brownie cake and the serving size is smaller than a little Debbie brownie. I mention it because that's what the taste reminds me of. It did sink in the middle but none of us cared. This was used as a birthday cake since hubby and I are dieting.

Easy
Comments
07/10/2014
Anonymous
Good low calorie recipe

The first time I made this cake I found it a little dry and sweet, so I made the following adjustments, which resulted in a deliciously moist and full flavour cake which is still low in calories. I estimate 130 calories per slice, allowing 12 slices.

I used three quarters of a cup of plain flour instead of wholewheat and I replaced the extra 2 tablespoons of flour with cornflour. I used 3 tablespoons of sunflower oil (i.e. an extra spoon).

I reduced each sugar by half (i.e a quarter cup of each) and increased the cocoa to a half cup. I folded in 100g of fresh raspberries just before I put in in the oven. I cooked it at 160C in a fan oven for 30 minutes.

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