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This one-bowl chocolate cake is a riff on the classic egg-free “wacky cake,” updated with two Redstone pantry staples: our Espresso Balsamic Vinegar and Robust Olive Oil. The vinegar reacts with the baking soda to give the cake its lift, while its dark roast character adds a subtle mocha depth that plain balsamic can't match. The olive oil keeps every bite moist for days.
Why Espresso Balsamic Works Here
Because our Espresso Balsamic Vinegar is naturally rich with dark roast and molasses notes, it does double duty in this cake — it's the acid that activates the baking soda, and it deepens the chocolate flavor the way a shot of coffee does in traditional recipes, without adding any actual caffeine or espresso to the batter.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup Redstone Robust Olive Oil
- 3 tbsp Redstone Espresso Balsamic Vinegar
- 1 cup cold water
- 1 tsp vanilla extract
Instructions
- Preheat and prep. Preheat the oven to 350°F. Grease an 8-inch square or round cake pan.
- Mix dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add wet ingredients. Add the olive oil, Espresso Balsamic Vinegar, cold water, and vanilla extract. Whisk until just smooth — don't overmix.
- Bake. Pour the batter into the prepared pan and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes & Variations
Serve plain with a dusting of powdered sugar, or top with a balsamic-spiked chocolate ganache for a richer finish. This cake is naturally egg-free, making it a good option for allergy-friendly baking.
Shop the Espresso Balsamic Vinegar used in this recipe.
