Puddle Cake
A delightful eggless dessert with rich cocoa flavor, this pudding-like cake boasts a moist texture and simple ingredients. Perfect for those seeking a quick, satisfying treat without eggs, it can be enjoyed plain, dusted with powdered sugar, or topped with frosting for extra indulgence.
Ingredients
Instructions
- Stir the sifted flour, cocoa, salt, sugar, and baking soda together in a bowl.
- Add the salad oil, vanilla, vinegar, and cold water, then stir with a spoon until well combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Dust with powdered sugar or top with frosting if desired.
Tips & Substitutions
For a richer flavor, consider substituting half of the water with brewed coffee. You can also use vegetable oil instead of salad oil for a different taste. Ensure that your baking powder is fresh for the best rise. If you're looking for a vegan version, substitute the vinegar with lemon juice and the salad oil with any neutral oil. This cake can be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve the Puddle Cake with a dusting of powdered sugar for a simple presentation or go for a rich chocolate frosting for a decadent treat. It pairs beautifully with Fresh Cranberry Salad for a refreshing contrast. A scoop of vanilla ice cream on the side can elevate this dessert, making it perfect for gatherings or a cozy family dinner.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Puddle Cake contains roughly 253 calories, with 1g protein, 13g carbohydrates, and 22g fat. Note that it is relatively high in sodium, at 1252mg per serving (54% 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 make this cake ahead of time?
Yes, you can make Puddle Cake a day in advance. Just ensure it's completely cooled before covering it with plastic wrap or storing it in an airtight container. This allows the flavors to meld, and it can also be served chilled or at room temperature.
What can I use if I don't have cocoa powder?
If you don't have cocoa powder, you can substitute it with carob powder, though it will slightly alter the flavor. Alternatively, you can use an equivalent amount of dark chocolate melted into the batter, which gives a rich taste while retaining the cake's moisture.
Can I freeze Puddle Cake?
Yes, Puddle Cake freezes well! Wrap individual slices in plastic wrap and then place them in a freezer bag. It can be frozen for up to 3 months. To enjoy, simply thaw the slices in the refrigerator overnight and warm them up before serving.
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).