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Quick Vegan One-Bowl Chocolate Cake for Two
Simple, 2-serving vegan chocolate cake baked in one bowl with pantry ingredients.
Why this recipe works
This quick vegan one-bowl chocolate cake makes a small batch (two servings) with simple pantry ingredients. It’s ideal for a fast dessert for two, or a solo treat with a friend.
- vegan chocolate cake
- quick vegan dessert for two
- one-bowl chocolate cake
- egg-free cake recipe
- plant-based cake
- gluten-free option not required
- dairy-free chocolate cake
- mini chocolate cake
Key takeaways
Single-bowl mix for easy cleanup
Two small portions or one loaf option
Dairy-free, egg-free chocolate cake
Recipe guide
This quick vegan one-bowl chocolate cake makes a small batch (two servings) with simple pantry ingredients. It’s ideal for a fast dessert for two, or a solo treat with a friend.
A fast, dairy-free chocolate cake you can bake in one bowl for two.
- Single-bowl mix for easy cleanup
- Two small portions or one loaf option
- Dairy-free, egg-free chocolate cake
Ingredients and prep
Gather dry ingredients (flour, cocoa powder, sugar, baking powder, baking soda, salt) and wet ingredients (plant-based milk, oil, apple cider vinegar, vanilla). Optional dairy-free chocolate chunks.
Method
Whisk dry ingredients, then add wet ingredients until just smooth. Fold in chocolate if using. Divide into two ramekins or a small loaf pan. Bake at 180°C (350°F) until a toothpick shows a few moist crumbs.
Tips for best results
Avoid overmixing. Use room-temperature ingredients. Let resting slightly before serving; enjoy warm or cooled.
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 in a single loaf pan?
Yes. Bake about 25–30 minutes until a toothpick comes out with a few moist crumbs.
Can I omit the dairy-free chocolate?
Yes, it will still be chocolatey from the cocoa powder.
How should I store leftovers?
Keep in an airtight container for 2–3 days; reheat briefly if desired.