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Slice of chocolate cake without milk on white plate next to gold fork.
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Chocolate Cake without Milk

This chocolate cake without milk is rich, moist, and easy to make. One bowl, simple ingredients. Perfect for an easy single-layer chocolate cake!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 slices
Calories 206kcal
Author Samantha Pickthall

Ingredients

Chocolate Cake

  • 1 1/4 cups all-purpose flour, scoop & leveled
  • 1/2 cup natural unsweetened cocoa powder, or Dutch-process cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp instant coffee powder
  • 1/4 tsp fine salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar, how to measure brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup water, room temperature
  • 1/3 cup extra virgin olive oil
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Chocolate Icing

  • 1 cup powdered sugar
  • 2 Tbsp natural unsweetened cocoa powder, or Dutch-process cocoa powder
  • 2 –3 Tbsp water, room temperature
US Customary - Metric

Instructions

Chocolate Cake

  • Preheat oven: Preheat the oven to 356ºF (180ºC). Line a round 8 or 9-inch baking pan with parchment paper, and set aside. Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides.

  • Mix Dry Ingredients: Sift the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl. Whisk in the instant coffee powder, caster sugar, and brown sugar until well combined.
  • Add Wet Ingredients: Add the egg, room temperature water, olive oil, and vanilla extract. Gently fold with a spatula until incorporated, do not overmix.
  • Incorporate Boiling Water: Slowly pour in the boiling water. Gently fold with a silicone spatula until a smooth, slightly thin batter forms. Take your time to mix it evenly.
  • Transfer to Pan & Bake: Pour the batter into the prepared pan. Bake for 32–35 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
  • Cool the Cake: Let the cake cool in the pan for 15 minutes. Then carefully transfer to a wire rack to cool completely before icing.

Chocolate Icing

  • Prepare Icing: In a medium bowl, sift together the powdered sugar and cocoa powder. Add 2–3 tablespoons of room temperature water and whisk until smooth and thick.
  • Glaze & Serve: Pour the icing over the cooled cake, spreading it gently. Let it drizzle slightly over the sides and set before slicing and serving.

Video

Notes

Store: Keep your cake in an airtight container at room temperature, where it will stay fresh for up to three days.
Freeze: For extended storage, wrap the cake well and freeze it for up to three months.
Thaw: When ready to serve, thaw the cake in the refrigerator overnight or for several hours at room temperature until soft.

Nutrition

Calories: 206kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 81mg | Potassium: 130mg | Fiber: 2g | Sugar: 23g | Vitamin A: 20IU | Calcium: 29mg | Iron: 1mg