"No" Bowl Chocolate Cake
A moist, rich chocolate cake with a deep cocoa flavor, perfect for casual gatherings or as a simple dessert for chocolate lovers.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix well the flour, salt, sugar, soda, and cocoa with a fork in a large 13 x 9 x 2-inch cake pan.
- Make 3 wells in the mixture and put vanilla, vinegar, and salad oil into them.
- Pour water over all and mix with a fork until smooth.
- Bake at 350°F (175°C) for 40 to 45 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you want to reduce the sugar content, you can substitute half of the sugar with unsweetened applesauce. Ensure that your ingredients are at room temperature for better mixing. To make this cake a bit more decadent, try adding chocolate chips or nuts to the batter before baking.
Serving Suggestions
Serve the cake plain for a simple dessert, or top it with whipped cream and fresh berries for a delightful contrast. It pairs beautifully with Helen'S Black-Eyed Pea Salad for a well-rounded meal. For a fun twist, try drizzling chocolate sauce or caramel over each slice before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate it for up to a week. To reheat, slice a piece and microwave it for 10-15 seconds, or enjoy it cold for a fudgy treat.
Nutrition & Diet Analysis (per serving)
Each serving of "No" Bowl Chocolate Cake contains roughly 274 calories, with 4g protein, 29g carbohydrates, and 5g fat. It is a good source of dietary fiber (19% of the Daily Value), iron (16% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 634mg per serving (28% 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 in this recipe?
Yes, you can substitute salad oil with vegetable oil or canola oil. These oils have a neutral flavor and will work well in this chocolate cake. For a healthier option, you could also use melted coconut oil, but it may slightly alter the flavor.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Look for blends that contain xanthan gum, as it helps mimic the texture of traditional flour. Be sure to check that all other ingredients are gluten-free as well.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and test again.
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).