Craving something sweet but don’t have the time or oven space? This 1 Egg Chocolate Cake made in a frypan is a perfect solution! It’s a simple, quick, and delicious chocolate cake that you can whip up in no time. With just a handful of basic ingredients and a frypan, you’ll have a moist, rich cake to enjoy whenever you need a sweet treat.
why make this recipe
This 1 Egg Chocolate Cake is ideal for when you're in the mood for something sweet but don’t want to spend too much time in the kitchen. It’s quick to prepare, doesn’t require a lot of ingredients, and can be made without turning on the oven. Plus, it’s a great dessert for those unexpected sweet cravings or when you need to satisfy a chocolate fix with minimal effort.
how to make 1 Egg Chocolate Cake
Ingredients:
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1 egg
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1 cup all-purpose flour
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1 cup sugar
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1/2 cup cocoa powder
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1/2 cup milk
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1/4 cup vegetable oil
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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A pinch of salt
Directions:
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Start by cracking the egg into a mixing bowl and adding the sugar and vanilla extract. Whisk everything together until it’s well combined.
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Add the milk and vegetable oil to the egg mixture. Stir until smooth.
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Sift in the flour, cocoa powder, baking powder, and a pinch of salt. Mix everything until the batter is smooth and lump-free.
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Heat a non-stick frypan over low heat and pour the batter into the pan.
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Cover the pan with a lid and cook for 20-25 minutes. Check the cake with a toothpick, and it should come out clean when done.
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Once the cake is cooked, remove it from the heat and let it cool slightly before serving.
how to serve 1 Egg Chocolate Cake
This cake is delicious on its own, but you can enhance the experience by pairing it with a scoop of vanilla ice cream or a cup of coffee. It also goes well with whipped cream or a drizzle of chocolate sauce for an extra indulgence.
how to store 1 Egg Chocolate Cake
Store any leftover cake in an airtight container at room temperature. It will stay fresh for up to 2 days. If you want to keep it longer, you can refrigerate it for up to 5 days. To reheat, simply microwave for a few seconds to enjoy it warm.
tips to make 1 Egg Chocolate Cake
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Make sure the frypan is on low heat to avoid burning the bottom of the cake.
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You can add chocolate chips or nuts to the batter for extra texture and flavor.
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If you prefer a sweeter cake, you can increase the sugar slightly.
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Be patient with the cooking time and check the cake frequently to avoid overcooking.
variation (if any)
For a richer flavor, try substituting the vegetable oil with melted butter. You can also experiment by adding a tablespoon of coffee to the batter to enhance the chocolate flavor. If you want a fruity twist, add some chopped berries or a drizzle of fruit syrup on top.
FAQs
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Can I use a regular pan if I don’t have a non-stick frypan? Yes, you can use a regular pan, but make sure to grease it well to prevent sticking.
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Can I make this cake without an egg? Yes, you can substitute the egg with a flaxseed or chia seed mixture (1 tablespoon ground flax or chia seeds + 3 tablespoons water, let sit for a few minutes until it forms a gel).
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How can I tell when the cake is done cooking? Check with a toothpick by inserting it into the center of the cake. If it comes out clean, the cake is ready.