Chocolate Craving Cake

Why You’ll Love This Recipe

Chocolate Craving Cake is the ultimate go-to dessert for any chocolate lover. With its rich, moist texture and deep chocolate flavor, this cake satisfies sweet cravings without the need for complex ingredients or equipment. It’s quick to prepare, requires no eggs or dairy, and is perfect for spontaneous indulgence or sharing with guests.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsweetened cocoa powderbaking sodasaltwatervegetable oilwhite or apple cider vinegarvanilla extract

directions

Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Create a well in the center and add water, oil, vinegar, and vanilla extract.

Stir until the batter is smooth and well combined.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before serving.

For extra indulgence, dust with powdered sugar or top with your favorite frosting.

Servings and timing

This recipe yields 9 servings.
Preparation time: 10 minutes
Baking time: 30–35 minutes
Cooling time: 15–20 minutes
Total time: 55–65 minutes

Variations

Add chocolate chips or chunks to the batter for extra richness.

Stir in a dash of espresso powder to enhance the chocolate flavor.

Serve with a scoop of vanilla ice cream for a decadent dessert.

Top with a quick chocolate ganache or peanut butter glaze for added flair.

Use gluten-free flour blend to make it gluten-friendly.

storage/reheating

Store Chocolate Craving Cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if frosted.
Reheat individual slices in the microwave for 10–15 seconds for a warm treat.

FAQs

Can I make this cake without vinegar?

The vinegar reacts with baking soda to help the cake rise. Lemon juice or another acidic ingredient can be used as a substitute.

Is this cake vegan?

Yes, this recipe is naturally vegan as it contains no eggs or dairy.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan, increasing bake time slightly.

Can I freeze the cake?

Absolutely. Wrap slices or the whole cake in plastic wrap and freeze for up to 2 months.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder works best for this recipe.

Can I use another oil?

Yes, any neutral oil like canola, sunflower, or melted coconut oil will work.

Why is my cake too dense?

Be sure not to overmix the batter and measure your ingredients accurately.

Does it need frosting?

Not at all. It’s delicious on its own, but frosting or powdered sugar is a great addition.

Can I use whole wheat flour?

Yes, but it may alter the texture slightly and create a denser cake.

What size pan is best?

An 8-inch square pan is perfect, but a round 9-inch pan can work too.

Conclusion

Chocolate Craving Cake is a quick, easy, and intensely satisfying dessert that hits the spot every time. Whether you’re baking late at night or need a last-minute treat, this cake delivers big chocolate flavor with minimal effort. Try it once and it might just become your new favorite chocolate fix.

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