No Bowl Mexican Chocolate Cake
Indulge in the simplicity and bold flavors of this No Bowl Mexican Chocolate Cake, a one-pan wonder that's as effortless as it is delicious. Perfect for busy bakers, this recipe eliminates extra dishes by combining all the ingredients directly in the baking pan. The rich combination of cocoa, cinnamon, and a hint of cayenne pepper gives this cake its signature Mexican-inspired flair, while pantry staples like apple cider vinegar and vegetable oil ensure a tender, moist texture. Ready in just 40 minutes from start to finish, this vegan-friendly dessert is topped with a dusting of powdered sugar for an elegant touch. Whether you're craving a quick weeknight treat or an easy dessert to impress guests, this spice-kissed chocolate cake is sure to deliver.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.3 cup Unsweetened cocoa powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper (optional)
- 1 cup Water
- 0.33 cup Vegetable oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease an 8-inch square or round cake pan.
In the greased pan, add the flour, sugar, cocoa powder, cinnamon, baking soda, salt, and cayenne pepper (if using). Mix the dry ingredients with a fork or whisk until evenly combined, directly in the pan.
Make three wells in the dry mixture: one large and two smaller. Pour the vegetable oil into the large well, the apple cider vinegar into one of the smaller wells, and the vanilla extract into the other small well.
Pour the water evenly over the top of the dry ingredients.
Mix everything together with a fork or whisk until smooth, making sure to scrape down the edges of the pan. Do not overmix.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan on a wire rack.
Once cooled, dust the top with powdered sugar if desired. Slice and serve directly from the pan.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 399.7 g | 145% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 217.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1319 mg | 28% | |
*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.
