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Single-layer Vegan Chocolate Cake for Two
Quick, small-batch vegan chocolate cake for two; simple ingredients, easy steps, and optional pockets of dairy-free chocolate.
Why this recipe works
This is a single-layer vegan chocolate cake designed for two. It’s quick to mix, naturally dairy-free, and yields a moist, cocoa-rich slice great for a date night or small celebration.
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Key takeaways
Easy 30-minute bake for two
Dairy-free, customizable pockets of chocolate
Minimal utensils, compact recipe for small desserts
Recipe guide
This is a single-layer vegan chocolate cake designed for two. It’s quick to mix, naturally dairy-free, and yields a moist, cocoa-rich slice great for a date night or small celebration.
A quick, dairy-free cake perfect for two.
- Easy 30-minute bake for two
- Dairy-free, customizable pockets of chocolate
- Minimal utensils, compact recipe for small desserts
Ingredients at a glance
- 480 g all-purpose flour (8x 120 g) [Note: adjust to 2 cups if using standard cups, but measuring by weight is recommended], 30 g cocoa powder, 150 g granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 480 ml unsweetened almond milk, 45 ml vegetable oil, 1 tsp vanilla extract, 1 tsp apple cider vinegar, 30 g dairy-free dark chocolate (optional)
Make the batter
Whisk dry ingredients in one bowl. Whisk wet ingredients in another. Combine until just blended. Fold in optional chocolate pockets. Pour into a prepared pan and level the surface.
Bake and finish
Bake at 180°C (350°F) for 20–25 minutes until a toothpick shows a few crumbs. Cool in pan 10 minutes, then on a rack until completely cooled; slice and serve.
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 scale this up or down?
This is a small-batch recipe for two; for more servings, multiply ingredients proportionally and use an appropriately larger pan.
Can I use a different plant milk?
Yes. Any unsweetened plant milk works (soy, oat, rice, etc.).
Why add apple cider vinegar?
It reacts with baking soda to help lift the cake and keep it tender.