One-Bowl Chocolate Wonder Cake

Ravi Sharma

A miraculously easy, one-bowl chocolate cake that's accidentally vegan and gluten-free, proving simple ingredients create the most satisfying treats.

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Prep Time 10

Cook Time 30

Cool Time 1

Total Time 1 40

Servings: 9 Servings

Course: Dessert

Cuisine: American

Calories: 220

Step 1: Heat Up & Mix Dry

First, preheat your oven to 350°F (175°C). Grab an 8x8 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

Step 2: Create the Wells

Make three little holes in your dry mixture. This next part is like a fun science experiment.

Step 3: Add the Wet Stuff

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

Step 4: The Magic Mix

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.

Step 5: Bake to Perfection

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.

Step 6: Cool Completely

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!

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.