Orange Chocolate One-Pan Cake
The one-pan cake, a.k.a, the "wacky cake" was born in the depression era to be made without milk or egg ingredients. In my version, I added whole wheat pastry flour (not to be mistaken with regular whole wheat flour), and orange zest. It comes together quickly, and emerges from the oven moist, and scented with a slight tinge of bitter orange. As always, feel free to add put your own spin on the recipe--I imagine it would be heavenly with the addition of a handful of dark chocolate chips, or drizzled with an orange powdered sugar glaze.
Recipe type: Dessert
Cuisine: Adapted from King Arthur Flour
Serves: 8 servings
  • 1½ cups whole wheat pastry flour or all purpose flour
  • 1 cup sugar
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon espresso powder
  • grated zest from 2 medium oranges (about 2 teaspoons)
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar
  • ⅓ cup vegetable oil
  • 1 cup cold water
  • oil or butter for greasing
  1. Preheat the oven to 350˚F.
  2. Grease an 8" round cake pan that is at least 2" deep with the oil or butter. Put the flour, sugar, cocoa powder, salt, baking soda, espresso powder, and orange zest into the cake pan and whisk until combined. Don't worry if there are tiny lumps of cocoa powder remaining.
  3. Create three wells in the dry ingredients. Pour the oil into one well, the vinegar in the second well, and the vanilla into the third. Pour the cup of cold water over everything and whisk well until combined. Use a spatula to incorporate any remaining dry ingredients from the bottom and sides of the pan.
  4. Bake the cake for 30 to 35 minutes until set, and a toothpick inserted into the center comes out moist, but clean of crumbs. Sift powdered sugar over top to serve.
Recipe by Spoon With Me at