Easy One-Bowl Apple Walnut Cake

This recipe is one of the quickest-prep one-bowl recipes you can make. Dump all the ingredients in (with a few minor steps) and bam! - you have deliciousness. Total prep time was about 15 minutes. This is a great fall dessert (or breakfast) where you can use up extra apples! Enjoy!

Ingredients:

1/2 cup (1 stick) of softened butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 and 1/4 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 peeled medium apples, peeled and
diced into small pieces
1/2 cup chopped walnuts

Instructions:

Following these instructions exactly will provide the best results.

1. In a large bowl, beat the sugar and softened butter until light and fluffy. This takes about 2 minutes on medium speed. Beat in all of the ingredients (one at a time) except for the apples and walnuts.
2. Stir in the apples and walnuts.
3. Spoon the batter into a greased 8 x 8 square pan. Smooth the batter with a spatula so that the batter is spread evenly through the pan.
4. Bake the cake for 40 to 45 minutes at 350 degrees or until a toothpick inserted into the center of the cake comes out clean.
5. Cool the cake for about 20 minutes before removing from the pan. Cut into pieces and enjoy with ice cream (optional)!


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Chocolate Snack Cake with Marshmallow Topping (Vegan)

Ingredients:

For the cake:

1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups all purpose flour
2 teaspoons rice vinegar
1/2 teaspoon vanilla extract
1/3 cup vegetable oil
1 cup cold water
1 cup chocolate chips (vegan if you so choose)

For the topping:
1 10 oz bag of marshmallows (vegan if you so choose: my favorite is Dandies)
3 tablespoons vegetable oil
Edible flowers (for decoration, but not necessary)

Instructions:

Following these instructions exactly will provide the best results.

1. Mix sugar, cocoa, baking soda, salt, and flour thoroughly.

2. Add in oil, vinegar, vanilla, and water and mix thoroughly. I recommend using a whisk to make sure the batter is smooth.

3. Pour the batter into a greased 8 x 8 square pan.

4. Spread the cup of chocolate chips over the top of the batter.

5. Bake for 30 minutes at 350 degrees. Remove from oven and let sit for 15 to 20 minutes. The cake should look like this:

6. In a separate microwavable bowl, add marshmallows and oil. Microwave at 30 second intervals (mixing the marshmallows) until you have a gooey marshmallow spread.

7. While hot, quickly spread the marshmallow topping over the baked snack cake. Doing this quickly is critical.

8. Broil the cake on high until the marshmallows begin to turn a golden brown. This will only take a few minutes so watch the oven very carefully!

9. Remove from oven and let cool. 

10. Cut into 16 pieces and enjoy!

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Hot Fudge Pudding Cake

Ingredients:

1 and 1/2 cups water
2/3 cups cocoa powder
1/3 cup brown sugar
1 cup granulated sugar
3/4 sticks unsalted butter, melted
1/3 cup semisweet chocolate chips
3/4 cup all purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 egg yolk

Check out my video on Instagram - click here!

Instructions:

I have modified a recipe (removed the coffee) from a recipe I found in The New Best Recipe Cookbook.

1. Grease and set aside an 8x8 inch glass or ceramic baking dish.

2. Cocoa Mixture: Mix 1/3 cup cocoa powder (not the full amount), 1/3 cup granulated sugar (not the full amount, and the brown sugar into a small bowl until thoroughly mixed. Set aside.

3. Chocolate Mixture: Mix the melted butter with the remaining 1/3 cup of cocoa powder and chocolate chips in a small bowl over a saucepan with simmering water. Whisk until smooth. Let mixture cool (but, make sure it is still warm). 

4. Mix the remaining 2/3 cups of granulated sugar with the milk and salt until combined. Add in the yolk and whisk thoroughly. Add in the baking powder and flour. Mix until combined. Now, pour in the warm chocolate mixture (made in step 3) and mix.

5. Pour the batter into the prepared baking dish and spread evenly throughout the dish (make sure the sides have an even layer of batter too!). Sprinkle the cocoa mixture (made in step 2) over the batter.

6. Now, pour the 1 and 1/2 cups of water gently over the cocoa mixture. (Yes, it will look like you are completely destroying the cake. You are not! Do not worry!)

7. Bake for 45 minutes at 325 degrees. The cake will be puffed and bubbling and the sides will just barely pull away from the sides of the baking dish.

8. Cool cake for 15 to 20 minutes before serving. Consider eating with vanilla ice cream! Yum!

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