Dead Simple Chocolate Cake

By Jeannette Ordas of Everybody likes Sandwiches


I love having dead easy cake recipes at my disposal. This Swedish Visiting Cake is amazing, as is this summer fruit cake. No need to pick up one of those nasty, chemical-laden cakes from the grocery store. While I can honestly say that this isn't my all-time favorite chocolate cake, this is still a very good cake – especially when you need something fast.

I made this cake for a friend's birthday. She loves chocolate and I was running short on time. It's a no-brainer. It's quick and easy and you probably have all the ingredients in your cupboard right now! Bonus: there are no eggs so it's perfect if your fridge is looking bare, like mine was. This makes it real easy to make it vegan - just swap out the dairy yogurt for soy and you'll be fine.


This sits on the dense side of things - so don't expect a light and airy cake. The missing eggs are the culprit but I'm okay with that, and so should you. Frosting is a must, so dig out your favorite chocolate buttercream - or do like I did when I realized that my butter was frozen - go to the corner store and pick up a can of Betty Crocker frosting. Add some festive sprinkles and you've got a cake that goes down easy.


Dead Simple Chocolate Cake
1/2 cup sugar
1/2 cup plain yogurt
1/4 cup oil (I used walnut, but canola will work well)
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons dutch cocoa

Your favourite frosting (canned is okay!) & sprinkles

Preheat oven 350F.

Prep an 8" round cake tin by greasing the insides with butter and adding a spoonful of flour. Tilt the pan and make sure that all the flour is coated, shake off the excess.

Mix together the sugar, yogurt, oil and vanilla in one bowl until combined. In another bowl, blend together the flour, salt, baking powder and cocoa. Add the flour mixture into the wet ingredients and stir until just mixed. The batter will be thick.

Spoon into prepared cake tin and smooth out the top. Bake for 25-35 minutes or until a cake tester comes out clean. Cool for 10 minutes and then invert on a wire rack until totally cool. Turn it back top side up. Frost and sprinkle as needed.