No-Bowl Chocolate Cherry Cake Recipe

Name: No-Bowl Chocolate Cherry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ¾ cup granulated sugar; ¼ cup unsweetened cocoa powder; 1 teaspoon baking soda; ⅛ teaspoon salt; 1 (10 ounce) jar maraschino cherries, drained, reserve juice, chop cherries; ⅓ cup vegetable oil; ¼ cup water; 1 tablespoon cider vinegar; 1 teaspoon vanilla

Servings: persons

1 ½ cups all-purpose flour
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
1 (10 ounce) jar maraschino cherries, drained, reserve juice, chop cherries
⅓ cup vegetable oil
¼ cup water
1 tablespoon cider vinegar
1 teaspoon vanilla

1
Put flour, sugar, cocoa, baking soda, and salt into an ungreased 8 or 9 inch square baking pan.
2
Stir with a fork to mix well.
3
Add 1/2 cup of the reserved cherry juice, the cherries, oil, water, vinegar and vanilla.
4
Stir until thoroughly blended.
5
Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into the batter.
6
Bake 30 minutes or until a wooden pick inserted into centre of pan comes out clean.
7
Cool in pan on a rack.
8
Cut into 9 squares.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, No-Bowl Chocolate Cherry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Bowl Chocolate Cherry Cake

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