One-Bowl Chocolate Cake

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.


¾ cup plus 2 tbsps. whole-wheat pastry flour 

½ cup BareOrganics Coconut Palm Sugar 

⅓ cup BareOrganics Extra Rich Cacao 

1 tsp. baking powder 

1 tsp. baking soda 

¼ tsp. salt 

½ cup nonfat buttermilk 

½ cup packed light brown sugar 

1 large egg, lightly beaten 

2 tbsps. canola oil 

1 tsp. vanilla extract 

½ cup hot strong black BareOrganics Cardio Care Coffee 

Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
  3. Whisk flour, coconut palm sugar, cacao, baking powder, baking soda and salt in a large bowl. Add buttermilk, light brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. Pour the batter into the prepared pan.
  4. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes.
  5. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely.
  6. Dust the top with confectioners' sugar before slicing and enjoying.

Recipe includes:

Servings: 12