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Single-layer Vegan Chocolate Cake for Two
Easy, small-batch vegan chocolate cake in one pan—perfect for two with pantry staples and quick bake time.
Why this recipe works
This is a simple single-layer vegan chocolate cake made to share—perfect for two. It uses pantry staples, a quick whisk, and a short bake time so you can have a homemade dessert without a big fuss.
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Key takeaways
1. Easy, small-batch vegan cake
2. No eggs or dairy, punchy chocolate flavor
3. Small pan, quick bake, slice and serve
Recipe guide
This is a simple single-layer vegan chocolate cake made to share—perfect for two. It uses pantry staples, a quick whisk, and a short bake time so you can have a homemade dessert without a big fuss.
A quick, dairy-free chocolate cake you can bake in one small pan.
- 1. Easy, small-batch vegan cake
- 2. No eggs or dairy, punchy chocolate flavor
- 3. Small pan, quick bake, slice and serve
Ingredients overview
A compact list of pantry staples: flour, cocoa, sugar, leaveners, plant milk, oil, vanilla, vinegar, optional dairy-free chocolate pockets.
How to make it
Whisk dry ingredients, mix wet ingredients, combine until just blended, fold in chocolate if using, bake in a small pan, cool and slice.
Serving tips
Slice into two portions, dust with cocoa or glaze if desired, store covered for up to 3 days.
Ingredients
- 120 g all-purpose flour
- 30 g cocoa powder, unsweetened
- 150 g granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120 ml unsweetened almond milk (or other plant milk)
- 45 ml vegetable oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 30 g dairy-free dark chocolate, chopped (optional, for pockets)
Instructions
- Preheat oven to 180°C (350°F) and grease or line a small round or square baking pan (about 15–18 cm / 6–7 in).
- Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
- Combine almond milk, oil, vanilla extract, and apple cider vinegar in a separate bowl or measuring jug.
- Pour wet ingredients into dry ingredients and stir until just combined, avoiding overmixing.
- Fold in chopped vegan dark chocolate if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
FAQs
Can I make this gluten-free?
Try a gluten-free all-purpose blend; add 1–2 extra tablespoons plant milk if batter seems dry.
Can I use a different milk or oil?
Yes. Any unsweetened plant milk works; use a neutral oil or melted vegan butter.
How do I keep it moist?
Avoid overmixing and don’t bake longer than necessary; cover loosely after cooling if storing.