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Quick Vegan One-Bowl Chocolate Cake for Two
One-bowl vegan chocolate cake for two: easy prep, simple ingredients, bake in ramekins or loaf pan.
Why this recipe works
A quick vegan chocolate cake you can bake in one bowl and share with someone special. This recipe makes two small cakes or one loaf, perfect for a cozy dessert for two.
- vegan chocolate cake
- one-bowl vegan cake
- cake for two
- quick vegan dessert
- dairy-free chocolate cake
- easy vegan baking
- semi-sweet chocolate cake
Key takeaways
One-bowl mise en place keeps cleanup minimal
Adjust sweetness or chocolate amount to taste
Freezer-friendly in single-serving portions
Recipe guide
A quick vegan chocolate cake you can bake in one bowl and share with someone special. This recipe makes two small cakes or one loaf, perfect for a cozy dessert for two.
A simple, shareable vegan chocolate cake you can make in one bowl.
- One-bowl mise en place keeps cleanup minimal
- Adjust sweetness or chocolate amount to taste
- Freezer-friendly in single-serving portions
Ingredients in bulk note
Only list the types of ingredients you need (flour, cocoa, sugar, leavening, liquids, oil, vinegar, vanilla, optional chocolate). Use the same amounts you prefer and adjust to taste.
Step-by-step method
Whisk dry ingredients in one bowl. Add wet ingredients and mix until just smooth. Fold in chocolate if using. Divide and bake as directed. Cool briefly before serving.
Tips for best results
Avoid overmixing to keep the cake tender. For a faster bake, use ramekins and check with a toothpick. Store leftovers airtight for up to 2 days.
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 as a single loaf instead of two cakes?
Yes. Bake in a loaf pan for 25–30 minutes at 180°C (350°F) until a toothpick comes out with a few crumbs.
Can I substitute ingredients?
Use any plant-based milk you like; almond and soy work well. Substitute oil with melted coconut oil if desired.
How can I frost or top this cake?
Dust with cocoa or powdered sugar, or whisk in a simple dairy-free frosting for extra sweetness.