Chocolate Cake
No bells and whistles here—just a good ol’ chocolate cake. Well, there is one, sweet surprise: it's gluten free! This cake is so moist, rich, and smooth, you’d never guess. Crafted to perfection with top-tier ingredients like organic cocoa powder and cane sugar, it can be whipped up in a flash for any sweet treat emergency (our favourite kind of emergency).
15 min
10 servings
190 calories
Ingredients
1 pkg Chocolate Cake Mix
1 egg
1⁄2 cup milk, your choice
1⁄4 cup oil
1 tsp vanilla extract
1⁄2 cup boiling water
Instructions
In a large bowl, with an electric mixer, beat cake mix with egg, milk, oil, and vanilla for 2 min on medium. Gently stir in boiling water until smooth (batter will be thin).
Pour into lightly oiled 8" round silicone cake pan.
Microwave, uncovered, on high 5–7 min, or until center is almost set. Rest in pan for 6 min; invert onto Cooling Rack to cool. Or, bake in preheated 350° F oven for 30–35 min, or until a toothpick inserted in centre of cake comes out clean. Cool 10 min before unmolding.
Let cool completely before icing, if desired.
Nutritional Information
Per serving: Calories 190, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 28 g (Fiber 2 g, Sugars 16 g), Protein 3 g.
Tips
Microwave cooking time may vary based on microwave wattage. Baked goods cooked in the microwave taste best when eaten the same day.
Use unsweetened nut or soy milk or 2% milk.