Everyone has a go-to recipe for a one-bowl cake. Here’s mine. It’s a combination of three or four recipes and, yes, I think it’s the best. Or should I say amazing? The mayonnaise and pudding really moisten the cake, and you’ll also score beauty points with presentation because, as I always say, anything baked in a Bundt pan will impress your guests. It’s like a self-decorated cake.
For a glaze, place 1 cup chocolate chips and 1/2 cup soy milk or non-dairy frozen ready-to-whip liquid topping, thawed, in a small saucepan. Heat until melted and drizzle over cake.
Related:
One Bowl Amazing Chocolate Cake
Servings
8 Servings
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- 1 cup non dairy milk soy or almond work well
- ½ cup extra virgin olive oil
- ½ cup mayonnaise
- 3 eggs
- 1 (4-ounce) package instant chocolate pudding mix
- 2 teaspoons vanilla
- ⅔ cup unsweetened cocoa powder
- 1¼ teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Lightly grease a Bundt pan with non-stick baking spray.
- In the bowl of an electric mixer, combine all ingredients. Mix at medium speed for 2 minutes.
- Pour into prepared Bundt pan.
- Bake at 350°F for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let cool before glazing if desired and serving.
- Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW
Sure
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
If it doesn’t need to be parve, can milk be used?
Thanks!!
You can freeze the cake once it has completely cooled.
Can this cake be frozen?
We have made some changes to the recipe since it was in the cookbook due to comments and personal taste, but you can feel free to use either version.
*Tamar Genger MA, RD | **Executive Editor *
Kosher Network International | JOYofKOSHER.com [email protected]
904.580.7050 ext 250
Thank you
I this one and half cups sugar or 2
Cookbook says otherwise
Does this need to be made in a bundt pan? Does it need the heat in the middle, or can it also be baked in a 9×13″ pan? If not, what about cupcakes? Thanks!
REALLY? REALLY? REALLY????? THANK YOU LIKE CRAZY!!!! Yes no problem to make this thurs for shabbat lunch you just want to be sure it’s sealed in an airtight “container” I have one of those glass cake stands with a heavy glass cover. Or if you have a “Tupperware” style cake plate and cover that would work well. LOVE YOU TOO!
LOVE U JAMIE!!
u are my martha (my ultimate inspiration!)
question-will it taste as good if i make this cake on thurs for shabbat lunch or should i wait until fri?
thank YOU!!!
Hi Roberta – this recipe was specifically developed around pudding mix for the emulsifying agents, starch, and chocolate flavorings that are in it to create the flavor and the texture of the cake. You can start playing around with substituting powdered sugar plus more cocoa powder, vanilla and an extra egg yolk but I can’t give you exact measurements (or assurances) here as I haven’t tried it.
BTW book also says 2/3 cup 🙂
2/3 cup!!! as posted above and in the book. enJOY!
I’ve Been reading the comments…does it call for 3/4 cup of cocoa powder or 2/3? I want to make this and just want to get the measurements right.
Thank you
YAY! it’s easy and rich but unfortunately that doesn’t keep me from having more than 1 slice :-)!
Just made it. Really yum and easy.
I can’t say I have tried it but I love the idea!!! I think it should work. Please let us know!
Can I use plain Greek yogurt instead of mayo or sour cream?
yes you can
it is and it is :-)!
Can I use almond milk instead of soy milk?
This looks fantastic & very easy!!
scroll up recipe is in the header note right under the recipe title
lol- I am the queen of typos no apologies start checking at around the 25 to 30 minute mark
How do I make the chocolate glaze that you show in the picture.
What can I substitute for the pudding mix?
as with most recipes you can sub in WW flour but it will make it denser/heavier for sure.
Can i use whole wheat flour for this cake
yes for sure – I do it all the time — in fact I will amend the recipe to that effect
Can I subtitute the non dairy creamer for soy milk?
how would you modify bake time (not back time – sorry)
how would you modify the back time if you bake the cake in 8 or 9 inch round pans?
Hi Nikki — this recipe is super duper popular and gets TONS of positive reviews from people I meet everywhere! But that being said there have been a small handful of comments just like yours — and I can’t put my finger on what or why? Here is what I suggest — loosely cover the top with foil until a toothpick/cake tester comes out clean and or make as cupcakes — much easier to control the cooking time and level of doneness.
that’s the secret ingredient — hard to swap it out and still get an amazing cake — but you can try equal parts sour cream or soy sour cream
I just tried making this cake as it looks delicious, but it’s been baking for over an hour and the inside is still completely wet. The outside is already cracking. Doesn’t seem like it came out.
recipe really looks like a hit! what can I use as sub instead of the mayo?
NSAW is right — it’s get a super moist texture
whoa baby — sounds divine
hi Naomi — I actually use full fat mayo — I never use it in anything but this recipe. It’s a funny ingredient but it works!
This is a great recipe – delicious, and so easy. After I made it for New Year’s a couple years ago, my husband told me never to make it again, because he ate the entire thing! Good thing I don’t always listen to him. YUM!
Mayo in cooking is usually for moisture and a bit of a tangy taste.
I am logged in but can not save this to my recipe box. WHY
We used Homemade Mayo and left out the vinegar.
I’ve never heard of putting mayo in a cake. What’s the reason for the mayo?
I just made this and it came out great, instead of the pudding mix I melted 8 oz oc semi sweet chocolate as I doubled the recipe, I also added soaked dried fruit to give it a extra kick of flavor and texture. I made 1 bunt and 1 2 layer round 8″ cake, and made a vegan buttercream frosting. It was delish !
Sorry about that -it’s been added in.
This recipe left out the cocoa powder. I made it and it came out very light. 🙁
I checked with the one in the cookbook and it said 3/4 cup cocoa powder. Please add in!!!
What kind of mayo should I use? Full fat or light? Any particular brand you reccomend?
Thanks.
I have made this several times for company. It is sure hit! Looks just like the picture. Pretty & yummy!
I made this receipe numerous times, it’s a winner. My 11 year old son made it twice adding his own touch for example using real milk instead of the pareve kind. Second time he threw in some candied Ch. Chips once the cake was well into the baking