Low-Calorie Recipes Low-Calorie Dessert Recipes Low-Calorie Cake Recipes Low-Calorie Chocolate Cake Recipes One-Bowl Chocolate Cake 4.3 (40) 40 Reviews This easy-to-make chocolate cake is dark, moist, and rich, and it's made with healthful canola oil and whole-wheat flour. Plus, it only dirties one bowl! It's not quite as easy as boxed cake mix, but our simple 3-step recipe gives you an entirely homemade cake in about an hour. By Patsy Jamieson Patsy Jamieson Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing. She has a long history with EatingWell, where she has served as food editor, test kitchen director, food stylist and recipe editor. Prior to joining EatingWell, she was the test kitchen manager for Canadian Living. EatingWell's Editorial Guidelines Updated on April 23, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Rate PRINT Share Cook Time: 25 mins Additional Time: 40 mins Total Time: 1 hr 5 mins Servings: 12 Yield: 12 servings Nutrition Profile: Diabetes-Appropriate Low-Sodium Heart-Healthy Low-Calorie Jump to Nutrition Facts Nutrition Notes Is Whole-Wheat Pastry Flour Healthy? Whole-wheat pastry flour is made from a softer white variety of wheat—compared to regular whole-wheat flour, which is typically made from a harder red wheat. Whole-wheat pastry flour may also be ground finer than regular whole-wheat flour and typically has a lower gluten content. Like regular whole-wheat flour, whole-wheat pastry flour is made from the whole wheat kernel, which means it offers more nutrition than refined wheat flour, including fiber, vitamins and minerals (although many refined flours are fortified with vitamins and minerals). Is This Cake Vegetarian-Friendly? As long as you eat dairy and eggs, yes, this cake is appropriate for a vegetarian eating pattern. Tips from the Test Kitchen What Is Whole-Wheat Pastry Flour? Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural foods section of large supermarkets and in natural foods stores. Store in the freezer. What If I Don’t Have Any Buttermilk? No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: Mix 1 tablespoon of lemon juice or vinegar to 1 cup milk. Frequently Asked Questions Why Do You Need to Cool the Cake Before Slicing? Tempting as it is to slice into (or even frost) a freshly baked cake that’s warm from the oven, we suggest you wait until the cake is completely cool. Cooling will allow the fats and proteins in the cake to firm up, and you will get more perfect slices with every cut for more oohs and aahs from those waiting for a piece. Additional reporting by Carrie Myers, M.S. and Linda Frahm Jen Causey Ingredients 3/4 cup plus 2 tablespoons whole-wheat pastry flour (see Ingredient Note) ½ cup granulated sugar ⅓ cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ½ cup nonfat buttermilk (see Tip) ½ cup packed light brown sugar 1 large egg, lightly beaten 2 tablespoons canola oil 1 teaspoon vanilla extract ½ cup hot strong black coffee Confectioners' sugar, for dusting Directions Preheat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of waxed paper. Jen Causey Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan. Jen Causey Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing. Jen Causey Rate It Print Nutrition Facts (per serving) 139 Calories 3g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 139 % Daily Value * Total Carbohydrate 27g 10% Dietary Fiber 2g 6% Total Sugars 19g Added Sugars 18g 36% Protein 2g 5% Total Fat 3g 4% Saturated Fat 1g 3% Cholesterol 16mg 5% Vitamin A 23IU 0% Folate 3mcg 1% Sodium 212mg 9% Calcium 38mg 3% Iron 1mg 3% Magnesium 14mg 3% Potassium 63mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved