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Quick Vegan One-Bowl Chocolate Cake for Two
Easy vegan chocolate cake for two, made in one bowl with simple pantry ingredients.
Why this recipe works
A quick, vegan chocolate cake baked in one bowl and shared between two. It’s simple, weeknight-friendly and freezer-ready for your next dessert craving.
- vegan chocolate cake for two
- one-bowl vegan cake
- quick vegan dessert
- dairy-free chocolate cake
- vegan cake recipe
- plant-based chocolate cake
- serves two dessert
- easy vegan baking
Key takeaways
One-bowl mix keeps cleanup minimal.
Dairy-free, customizable with toppings.
Best enjoyed warm with coffee or a scoop of non-dairy ice cream.
Recipe guide
A quick, vegan chocolate cake baked in one bowl and shared between two. It’s simple, weeknight-friendly and freezer-ready for your next dessert craving.
A fast, single-bowl bake that makes two perfect portions.
- One-bowl mix keeps cleanup minimal.
- Dairy-free, customizable with toppings.
- Best enjoyed warm with coffee or a scoop of non-dairy ice cream.
Ingredients (scaled for two)
1? See note: the recipe uses standard pantry amounts; mix dry ingredients (flour, cocoa, sugar, baking powder, baking soda, salt) and wet ingredients (plant-based milk, oil, apple cider vinegar, vanilla) then fold in optional chopped dairy-free chocolate.
Method
Whisk dry ingredients in one bowl. Add wet ingredients and mix just until smooth. Fold in chocolate if using. Divide between two ramekins or one loaf pan. Bake at 180°C (350°F) for 18–25 min (ramekins) or 25–30 min (loaf). Cool briefly before serving.
Serving & storage
Serve warm or cooled. Store in an airtight container up to 3 days in the fridge, or freeze portions for later. Reheat gently before serving.
Ingredients
- 100 g all-purpose flour
- 40 g cocoa powder
- 100 g sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120 ml plant-based milk (soy or almond)
- 40 ml vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 20 g dairy-free dark chocolate, chopped (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease or line two small ramekins or one small loaf pan.
- In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- Add plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients and stir until just smooth; avoid overmixing.
- Fold in chopped dairy-free chocolate if using.
- Divide batter between the two prepared ramekins or pour into the loaf pan, smoothing the tops.
- Bake for 18–25 minutes for ramekins or 25–30 minutes for a loaf pan, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cakes cool in the pans for 5–10 minutes, then transfer to a wire rack to cool slightly before serving.
FAQs
Can I use regular milk instead of plant-based milk?
Yes, but this is a vegan recipe; dairy milk can alter texture slightly.
Can I skip the dairy-free chocolate?
Yes, the cake will still be chocolatey without it.
Why use apple cider vinegar?
It reacts with baking soda to help the cake rise and stay tender.