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One-Bowl Chocolate CakeOne-Bowl Chocolate Cake

Prepared by: Angie Lanigan,
Nutrition Specialist,

University of Missouri Extension

February 9, 2014


Yield: 12 servings



  • cup + 2 tablespoons whole-wheat pastry flour
  • cup granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • teaspoon salt
  • cup nonfat buttermilk
  • cup packed light brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 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

Calories: 139
Total Fat: 3g

Saturated Fat: 1g

Cholesterol: 18mg
Sodium: 212mg
Carbohydrates: 26g
Protein: 2g

Fiber: 2g

Potassium: 60mg


Recipe source: The Eating Well Diabetes Cookbook




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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, February 10, 2014