One-Bowl Chocolate Wonder Cake: This isn’t just another cake recipe. It’s my favorite, no-fuss dessert for busy weeks and sudden cravings. It’s incredibly fluffy, moist, deeply chocolatey, and too easy you can mix it all in one bowl. The best part? It just happens to be vegan and gluten-free, so everyone can enjoy a slice.
Required Ingredients
- Gluten Free Flour Blend
- Coconut Sugar
- Cocoa Powder
- Baking Soda
- Salt
- Cold water or Brewed Coffee (coffee makes it richer!)
- Melted Coconut Oil or Neutral Vegetable Oil
- Apple Cider Vinegar
- Vanilla Extract
Step By Step Direction
Step 1: Prep & Mix. Turn that oven on to 350°F (175°C). Grab your square pan and give it a quick grease or line it with parchment. Now, in your favorite big bowl, whisk all the dry stuff together—flour, sugar, cocoa, baking soda, and salt. Get it nice and smooth.
Step 2: Make Little Wells. This part is fun! Use your spoon to make three small holes (or wells) in the dry mixture. It looks a little silly, but trust me, it works.
Step 3: Pour in the Liquids. Here comes the easy part. Pour the cold water (or coffee) into the first hole. Carefully drizzle the oil into the second. Then, add the vinegar and vanilla to the third hole.
Step 4: Mix & Pour. Now for the magic! Stir everything together until you have a smooth, thin, chocolatey batter. Don’t overdo the mixing. Just until it’s combined. Then, pour it right into your waiting pan.
Step 5: Bake & Wait (The Hardest Part!). Pop the pan in the oven for about 30 minutes. It’s done when the top is firm and a toothpick comes out clean. Then, and this is important, let it cool completely in the pan. I know it’s tempting, but this wait makes it extra moist! Then, slice and enjoy your masterpiece.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 220 | |
| Total Fat | 8g | 10% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 0mg | 0% |
| Sodium | 240mg | 10% |
| Total Carbohydrate | 37g | 13% |
| Dietary Fiber | 3g | 11% |
| Total Sugars | 20g | |
| Protein | 2g | 4% |
| Vitamin D | 0mcg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1.5mg | 8% |
| Potassium | 100mg | 2% |
“The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.“
Final Thoughts
This cake proves that simple ingredients can create something truly special. It’s the perfect treat for a weeknight, a last-minute potluck, or when you need a reliable dessert that caters to various diets. It’s a true wonder.
Also Read: Tender Coconut Cake Recipe (Light, Moist and Fluffy)
FAQ’S (Frequently Asked Question)
Can I use a different type of flour?
Yes, absolutely. Regular all-purpose flour works as a perfect 1-to-1 substitute for the gluten-free blend. The recipe is very forgiving.
I don’t have Apple Cider Vinegar. What can I use?
White vinegar or even fresh lemon juice will work just fine. You won’t taste it; it’s just there to react with the baking soda and make the cake rise.
Can I make this into cupcakes instead?
You can! This batter will make about 9-10 standard cupcakes. Just reduce the baking time to around 18-22 minutes, or until a toothpick comes out clean.
One-Bowl Chocolate Wonder Cake
Ingredients
Method
- First, preheat your oven to 350°F (175°C). Grab an 8×8 inch square baking pan and lightly grease it or line it with parchment paper. In your largest bowl, combine the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Whisk them all together until they're fully mixed. Get out all those lumps!1 ½ cups 180g gluten-free 1-to-1 flour blend, 1 cup 200g coconut sugar or granulated sugar, ⅓ cup 30g unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ⅓ cup 80ml melted coconut oil or neutral vegetable oil
- Make three little holes in your dry mixture. This next part is like a fun science experiment.
- Pour the cold water (or coffee) into the first hole. Add the oil to the second hole. Then, pour the vinegar and vanilla into the third hole.1 cup 240ml cold water or brewed coffee (coffee makes it richer!), 1 tablespoon apple cider vinegar or white vinegar, 2 teaspoons vanilla extract
- Now, pour everything together. Stir with a spoon or spatula until the batter is just smooth and there are no more dry spots. Don’t overmix! It will be a thin batter, and that’s perfect.
- Gently pour the batter into your waiting pan. Pop it in the oven and let it bake for about half an hour, or until it's perfectly golden. You’ll know it’s done when the top looks set and a toothpick poked into the center comes out clean.
- This is the hardest part! Let the cake cool right in the pan on a wire rack for at least an hour. This helps it set and makes it even more moist. Then, slice and enjoy!
Notes
- Oil Choice: A neutral oil like avocado or light olive oil works if you don’t want a hint of coconut flavor. If you like coconut, using unrefined coconut oil is tasty.
- Storage: Keep any leftovers (if there are any!) in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. The cake also freezes beautifully for Upto 2-3 months. Just wrap slices tightly in plastic wrap.
- Frosting Ideas: This cake is fantastic all on its own, but it’s also a great base for frosting. A simple dusting of powdered sugar, a dollop of coconut whipped cream, or a dairy-free chocolate ganache would all be wonderful.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.