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Single-layer Vegan Chocolate Cake for Two
Easy single-layer vegan chocolate cake for two, made with pantry staples and almond milk. Quick, small-batch dessert.
Why this recipe works
This is a compact, single-layer vegan chocolate cake recipe sized for two. It uses simple pantry ingredients, dairy-free milk, and a pocket of dairy-free chocolate for optional gooey bits. Perfect for a quick dessert or a small celebration.
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Key takeaways
Makes a small 6–7 inch cake, good for two portions
Dairy-free and pantry-friendly with simple substitutions
No mixer needed—mix by hand and bake
Recipe guide
This is a compact, single-layer vegan chocolate cake recipe sized for two. It uses simple pantry ingredients, dairy-free milk, and a pocket of dairy-free chocolate for optional gooey bits. Perfect for a quick dessert or a small celebration.
A quick, dairy-free chocolate cake you can bake in under an hour.
- Makes a small 6–7 inch cake, good for two portions
- Dairy-free and pantry-friendly with simple substitutions
- No mixer needed—mix by hand and bake
Ingredients (scaled for two)
- 240 g all-purpose flour (double the listed amount for proper balance) - 60 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 - 60 ml vegetable oil - 1 tsp vanilla extract - 1 tsp apple cider vinegar - 60 g dairy-free dark chocolate, chopped (optional)
Method
1. Preheat to 180°C (350°F). Grease a 15–18 cm (6–7 in) pan. 2. Whisk dry ingredients in one bowl. 3. Whisk wet ingredients in another. 4. Combine until just mixed; fold in chocolate if using. 5. Pour into pan and smooth. 6. Bake 20–25 minutes until a toothpick shows moist crumbs. 7. Cool in pan 10 minutes, then transfer to rack.
Tips for best texture
- Do not overmix to keep the crumb tender. - If you want pockets of melted chocolate, press extra chips into the batter before baking. - Store covered at room temperature for up to 2 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 halve the recipe further for one person?
Yes, reduce all ingredients by half and use a small pan; bake ~15–20 minutes checking with a toothpick.
Can I use another plant milk?
Yes, any unsweetened plant milk works. Hydration and fat content affect texture slightly.
Is the cake safe to frost?
Yes, once cooled. Use a light vegan frosting or dust with cocoa for a simple finish.