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1 Pan Fudge Cake

This is my favorite chocolate cake. No fuss, no mess and very moist. Back in the early days when it was paycheck to paycheck, this simple dessert made it into his lunchbox many a day because it was cheap and simple. No eggs, no milk.

5.0 · 176 reviewsRecipe card by MysterygirlEditorial by recipesvibrant · Updated October 15, 2026
Lunch/SnacksLow ProteinVeganLow CholesterolKid FriendlyKosher
1 Pan Fudge Cake

Total time

30 min

Servings

1

Calories

369.6

Category

Dessert

This 1 Pan Fudge Cake is a rapid, egg-free dessert solution perfect for busy weeknights or unexpected guests. Its incredible moisture and tender crumb make it a kid-friendly treat that works just as well for a casual snack as it does for a holiday potluck.

Ingredients

Makes 1 serving

  • 1 1/2 sugar
  • 1/2 baking soda
  • 1 1/2 flour
  • 2 salt
  • 3/4 vanilla
  • 1 1/2 water
  • 3/4 vinegar

Method

  1. Preheat oven to 350 degrees.

  2. In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients.

  3. Add the liquids and stir just until blended.

  4. Bake for 25 minutes.

  5. Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.

Cook's notes

  • Sift your flour and baking soda directly into the 9x13 pan to avoid clumping and ensure the chemical leavening is evenly distributed.
  • Stir the liquid ingredients into the dry base only until the flour disappears; over-mixing this batter will result in a tough, rubbery texture rather than a light crumb.
  • Because the cake is exceptionally moist, wait for it to cool completely before applying frosting to prevent the surface from tearing.
  • Since this recipe uses no oil or butter, ensure your vinegar is fresh to guarantee the chemical reaction with the baking soda lifts the cake properly.

Easy swaps

  • Instead of All-purpose flour, use Gluten-free 1-to-1 baking blendUse a blend containing xanthan gum to maintain the structural integrity of this egg-free bake.
  • Instead of White vinegar, use Apple cider vinegarProvides a slightly mellower acidity that complements the fudge flavor profile.
  • Instead of White sugar, use Coconut sugarAdds a deeper, caramel-like sweetness, though note it will turn the cake a darker color.
  • Instead of Water, use Strong brewed coffeeEnhances the depth of the cocoa notes without changing the moisture ratio.

Frequently asked

Why does the recipe say to leave the 9x13 pan ungreased?

This method relies on the cake clinging slightly to the sides of the pan as it rises, helping this specific formula maintain its shape and lift without the structural support of eggs.

Is this cake supposed to be extremely fragile?

Yes. Due to the high moisture content and lack of fats, this cake is delicate. Handle it gently once cooled and frost using an offset spatula to avoid tearing the surface.

Can I double this recipe for a larger crowd?

This recipe is designed for a single 9x13 pan. If you double the ingredients, you will need to use two separate pans to ensure the cake bakes evenly within the 25-minute window.

Does the vinegar make the cake taste sour?

Not at all. The vinegar is strictly for chemical leavening; it reacts with the baking soda to create air bubbles, and the flavor is completely neutralized during the baking process.

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