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Quick One-Bowl Eggless Chocolate Cake for Two
Small-batch eggless chocolate cake in one bowl, perfect for two. Quick, easy, and no eggs needed.
Why this recipe works
A quick, eggless chocolate cake that's made in one bowl and sized for two. It’s ideal for a cozy snack, a date night, or when you want a small chocolate fix without a lot of leftovers.
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Key takeaways
One-bowl method makes cleanup easy
Egg-free batter uses pantry staples
Cakes bake fast in small pans or ramekins
Recipe guide
A quick, eggless chocolate cake that's made in one bowl and sized for two. It’s ideal for a cozy snack, a date night, or when you want a small chocolate fix without a lot of leftovers.
This small-batch cake comes together in one bowl and bakes fast.
- One-bowl method makes cleanup easy
- Egg-free batter uses pantry staples
- Cakes bake fast in small pans or ramekins
Overview
A simple, eggless chocolate cake for two, made in one bowl. Uses everyday pantry ingredients and bakes in a small pan or ramekins for a quick dessert.
Method in brief
Combine dry ingredients, whisk in wet ingredients, fold in optional chocolate chips, and bake until just set. Cool before slicing.
Serving tips
Dust with cocoa or powdered sugar, top with berries or whipped cream, and store covered for up to 2 days.
Ingredients
- 120 g all-purpose flour
- 40 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 80 g granulated sugar
- 120 ml milk (dairy or plant-based)
- 40 ml vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 30 g dark chocolate chips (optional)
Instructions
- Preheat oven to 180°C (350°F).
- Grease and line a small 18 cm (7-inch) round cake pan or two 9 cm ramekins.
- Whisk flour, cocoa powder, baking powder, baking soda, salt, and sugar together in a large bowl.
- Make a well in the dry mix and pour in milk, oil, vanilla, and apple cider vinegar.
- Whisk until batter is smooth and no dry pockets remain, scraping bowl sides.
- Fold in chocolate chips if using.
- Pour batter into prepared pan(s), smoothing the top.
- Bake in center of oven 18–25 minutes for a single small pan, or 12–16 minutes for ramekins, until a toothpick comes out with a few moist crumbs.
- Cool in pan 10 minutes, then transfer to a wire rack to cool before slicing and serving.
FAQs
Can I use dairy-free milk?
Yes. Any plant-based milk works.
How can I adapt for a larger batch?
Multiply ingredients proportionally and bake in a larger pan, adjusting bake time.
Why use apple cider vinegar?
ACV reacts with baking soda to help leaven the batter even without eggs.