Budget Pantry Fudge Cake
Satisfy your chocolate cravings on a budget with this delightful Budget Pantry Fudge Cake, a quick and easy dessert made entirely from pantry staples. Featuring a moist, tender crumb and rich chocolate flavor, this one-bowl cake requires no eggs or dairy, making it both economical and accessible. The secret lies in simple ingredients like unsweetened cocoa powder, vinegar, and vegetable oil, which come together to create a perfectly fluffy cake without any fuss. Topped with a luscious homemade chocolate frosting, this cake is perfect for weeknight treats, casual gatherings, or even last-minute celebrations. With just 15 minutes of prep time and no need for fancy equipment, this recipe proves that you don’t have to spend a fortune to enjoy bakery-quality indulgence.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder (for frosting)
- 2 tablespoons butter
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until combined.
Make three small wells in the dry mixture. In one well, pour the vegetable oil. In the second well, pour the white vinegar. In the third well, add the vanilla extract.
Pour the water over the entire mixture and stir gently with a whisk or spatula until smooth. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a small saucepan, melt the butter over low heat. Stir in the cocoa powder and milk, and cook until the mixture is smooth and warm (but not boiling).
Remove the saucepan from the heat and whisk in the powdered sugar until the frosting is thick and spreadable. Let it cool slightly before using.
Once the cake has finished baking, allow it to cool completely in the pan before spreading the frosting evenly over the top.
Slice into squares and serve. Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
3340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 541.9 g | 197% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 322.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 245 mg | 19% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2305 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
