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Quick Vegan One-Bowl Chocolate Cake for Two
Easy vegan chocolate cake for two, made in one bowl with dairy-free chocolate. Ready in under 40 minutes.
Why this recipe works
A quick, dairy-free chocolate cake baked in one bowl for two. This vegan recipe is perfect for a simple date night, a quick dessert, or when you want chocolate without fuss.
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Key takeaways
One-bowl vegan batter
Cakes bake in ramekins or loaf pan
Ready in under 40 minutes
Recipe guide
A quick, dairy-free chocolate cake baked in one bowl for two. This vegan recipe is perfect for a simple date night, a quick dessert, or when you want chocolate without fuss.
This easy, dairy-free cake bakes in one bowl and serves two.
- One-bowl vegan batter
- Cakes bake in ramekins or loaf pan
- Ready in under 40 minutes
Overview and scope
A small, one-bowl, dairy-free chocolate cake for two. Use ramekins or a mini loaf pan. Ideal for a quick dessert with simple pantry ingredients.
Ingredient notes
Ingredients are scaled for two servings. No eggs required; plant-based milk, vinegar, and oil replace eggs and dairy. Optional dairy-free chocolate adds extra richness.
Baking and serving
Bake times vary by pan: 18–25 min in ramekins, 25–30 min in loaf pan. Cool briefly before serving for best texture.
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 make this gluten-free?
Yes, substitute with a gluten-free all-purpose blend and verify baking powder is gluten-free.
Can I bake it as a single larger cake?
Yes, bake in a small loaf or round pan; adjust bake time by checking with a toothpick.
How long does it keep?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.