One-Bowl Chocolate Cake
Prepared by: Angie Lanigan,
University of Missouri Extension
February 9, 2014
Yield: 12 servings
- ¾ cup + 2 tablespoons whole-wheat pastry flour
- ½ cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup nonfat buttermilk
- ½ cup packed light brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ½ cup hot strong black coffee
- Confectioners’ sugar, for dusting
- Preheat oven to 350˚F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
- Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes.
- Add hot coffee and beat to blend. (The batter will be quite thin.)
- Pour the batter into the prepared pan. Bake the cake until a skewer inserted in the center comes out clean, 30-35 minutes.
- Cool in the pan on a wire rack for 10 minutes; remove from pan, peel off the wax paper and let cool completely.
- Dust the top with confectioner’s sugar before slicing.
Nutrition information per serving
Total Fat: 3g
Saturated Fat: 1g
- Recipe source: The Eating Well Diabetes Cookbook
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, February 10, 2014