When I was pregnant, I went through a phase of craving sweets ALL THE TIME. I obviously needed quick, easy treats to make so that I could have them on hand whenever a craving struck. Hubs jokes that this was the best few weeks of his life, because there were constantly sweets around! There was one week where I actually baked 2 chocolate cakes. I look back on it now and cringe….but what can you do?
We had some family in town and were celebrating a birthday, so cake was on the menu. I dug out my tried and true chocolate cake recipe from my pregnancy days and whipped it up. I love this recipe because it takes less than 10 minutes to mix up and 30 minutes to bake. Plus, the 8×8 glass dish that I use fits in the toaster oven for baking. Oh, and you only have to use one bowl.
I can’t take the credit for the recipe creation….I have it written down on a scrap piece of paper in my recipe binder and no clue where it came from!
This is NOT a healthy cake. I did not sub apple sauce for oil, reduce the sugar, or sub in whole wheat flour (although I’m sure that you could, if you were so inclined). Every once in a great while, you just need a chocolate cake made with white flour, sugar, and oil. Frost with any frosting that you desire! (I used the frosting hubs made for my b-day, which was in the freezer. Side note: you can freeze frosting…yay! I reheated it in a small sauce pan on the stove top until it was nice and spreadable. YUM).
Somehow the cake all got eaten before I could take any photos of it…. guess I’ll have to make it again!
This is my first time trying out my EasyRecipe tool!
- 1¼ c flour
- 1 c sugar
- ⅓ c unsweetened cocoa powder
- 1 t baking soda
- ½ t salt
- ⅓ c coconut oil
- 1 t apple cider vinegar
- 1 c warm water
- Mix dry ingredients together.
- Add oil, vinegar, and warm water.
- Pour into a greased 8x8 pan.
- Bake 30 minutes @ 350.
- Cool for 2 hours before frosting.