Recipe Finder blog
Single-layer Vegan Chocolate Cake for Two
Small-batch vegan chocolate cake: simple, dairy-free, egg-free, and ready in under 1 hour.
Why this recipe works
This is a single-layer vegan chocolate cake recipe sized for two servings. It’s simple, cozy, and pantry-friendly for a quick dessert or special treat. Suitable for vegans, dairy-free cooks, and anyone who wants a lighter weekend bake.
- vegan chocolate cake for two
- small batch vegan cake
- egg-free chocolate cake
- dairy-free chocolate cake
- vegan cake recipe single layer
- plant-based dessert for two
- easy vegan bake in small pan
- vegan chocolate cake pockets optional
Key takeaways
Quick 15-minute prep and 25-minute bake.
Dairy-free, egg-free, and easily scalable.
Soft, moist chocolate cake with optional pockets of melted chocolate.
Recipe guide
This is a single-layer vegan chocolate cake recipe sized for two servings. It’s simple, cozy, and pantry-friendly for a quick dessert or special treat. Suitable for vegans, dairy-free cooks, and anyone who wants a lighter weekend bake.
A quick, dairy-free chocolate cake sized for two.
- Quick 15-minute prep and 25-minute bake.
- Dairy-free, egg-free, and easily scalable.
- Soft, moist chocolate cake with optional pockets of melted chocolate.
Overview
A compact, single-layer chocolate cake designed for two. It uses pantry staples, plant milk, and optional dairy-free chocolate pockets for extra richness.
Ingredients & tips
Key notes: use a 15–18 cm pan, don’t overmix, and whisk dry and wet ingredients separately before combining. The batter is forgiving; you can omit the pockets or swap dark chocolate chips with nuts.
Baking and serving
Bake at 180°C (350°F) for 20–25 minutes. Let cool fully before slicing. Store covered at room temp for up to 2 days or freeze slices for later.
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?
Yes. Use a gluten-free all-purpose flour blend in place of the 120 g all-purpose flour.
Can I double the batch?
Yes, but use a larger pan and adjust bake time; start checking at 25–30 minutes.
What if I don’t have almond milk?
Any unsweetened plant milk works (soy, oat, rice).