Easy, No Egg, One Pan Chocolate Cake
A moist, flavorful chocolate cake made effortlessly in one pan, perfect for quick desserts or last-minute gatherings without any eggs needed.
Ingredients
Instructions
- In an ungreased 13 x 9 x 2-inch pan, sift and mix together dry ingredients.
- Make three wells in the flour mixture.
- Put the vanilla in the first well, vinegar in the second, and margarine in the third.
- Pour water over all ingredients.
- Mix until all ingredients are entirely moistened.
- Bake at 350°F for 30 minutes or until done.
Tips & Substitutions
For a richer chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients. If you need a gluten-free option, substitute the flour with a gluten-free flour blend. Additionally, using coconut oil instead of margarine can impart a subtle flavor twist. Remember to sift the dry ingredients thoroughly to avoid lumps, ensuring a smooth batter.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a fruity twist, serve it alongside a side of Blackberry Apple Jelly. A sprinkle of powdered sugar on top can also add a nice touch, making it visually appealing for gatherings.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. The cake can be stored at room temperature for up to three days or in the refrigerator for about a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Easy, No Egg, One Pan Chocolate Cake contains roughly 454 calories, with 4g protein, 28g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 693mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of margarine?
Yes, you can substitute margarine with vegetable oil or melted coconut oil. Both alternatives will work well in this recipe, providing moisture and richness. Just keep in mind that using coconut oil may lend a slight coconut flavor to the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Baking times can vary, so keep an eye on it starting around the 25-minute mark to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! This cake stores well, making it perfect for preparing in advance. You can bake it a day or two before serving. Just remember to store it properly, and it will remain delicious and moist when you're ready to enjoy it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).