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Quick Vegan One-Bowl Chocolate Cake for Two
Fast vegan chocolate cake for two, baked in one bowl and shared in ramekins or a small loaf pan.
Why this recipe works
A quick, vegan-friendly chocolate cake batter baked in one bowl and shared between two. It’s ideal for a simple dessert when you want something moist, chocolatey, and gluten-friendly enough for most kitchens.
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Key takeaways
One-bowl cleanup for easy weeknights
Bakes in small portions to avoid leftovers
Adjustable mix-ins: chocolate chips or nuts
Recipe guide
A quick, vegan-friendly chocolate cake batter baked in one bowl and shared between two. It’s ideal for a simple dessert when you want something moist, chocolatey, and gluten-friendly enough for most kitchens.
A fast, simple dessert you can bake in minutes.
- One-bowl cleanup for easy weeknights
- Bakes in small portions to avoid leftovers
- Adjustable mix-ins: chocolate chips or nuts
Overview
A small-batch, dairy-free chocolate cake made in one bowl. It uses pantry staples and bakes in two ramekins or a small loaf pan for easy sharing.
Ingredient notes
Key ingredients are all-purpose flour, cocoa, sugar, plant-based milk, oil, and a touch of vinegar for leavening. Optional: dairy-free chocolate chunks for extra richness.
Method tips
Whisk dry ingredients, add wet ingredients just until smooth, don’t overmix. Bake 18–25 min for ramekins or 25–30 min for loaf. Let cool briefly 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 make this without chocolate chips?
Yes. Omit the chips and it will be rich enough with cocoa.
Can I scale the recipe up?
Best kept in two portions to preserve texture; scale evenly and bake in multiple small pans.
Is it freezer-friendly?
Yes, wrap cooled cakes and freeze; thaw at room temp before serving.