Description
This one-bowl, super moist chocolate cake is made entirely with basic pantry staples.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup water
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon white or or apple cider vinegar
- 2 tablespoons semisweet (or vegan) chocolate chips, optional
- Confectioners’ sugar, optional
Instructions
- Preheat oven to 325 degrees. Grease an 8×8-inch cake pan with butter or a baking oil spray (I use coconut oil), and then line with parchment paper, and then spray parchment paper. Set aside.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
- Add water, oil, vanilla, and vinegar. Stir by hand until incorporated and the mixture becomes smooth.
- Pour batter into the prepared pan, spreading it evenly in one layer with a spatula, and then sprinkle with chocolate chips, if desired.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 28 minutes.
- Remove from the oven and let cool completely.
- Dust with confectioners’ sugar, if desired.
- Cut into squares and serve.