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Single-layer Vegan Chocolate Cake for Two
Easy single-layer vegan chocolate cake for two—quick, dairy-free, and crowd-pleasing.
Why this recipe works
This single-layer vegan chocolate cake is quick to mix and bakes into a cozy, shareable dessert. It suits small households, quick indulgences, and weekend treats.
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Key takeaways
One-bowl batter, minimal cleanup
Dairy-free, easily veganizable
Miss the crumb? add pockets of chopped chocolate
Recipe guide
This single-layer vegan chocolate cake is quick to mix and bakes into a cozy, shareable dessert. It suits small households, quick indulgences, and weekend treats.
A quick, shareable vegan cake you can bake this weekend.
- One-bowl batter, minimal cleanup
- Dairy-free, easily veganizable
- Miss the crumb? add pockets of chopped chocolate
Why this recipe
A compact, one-pan vegan cake with pantry-friendly ingredients. Ideal for two, with room to customize pockets of chocolate.
Make it your own
Use nondairy milk, adjust sugar to taste, and add optional dairy-free chocolate pockets for texture and surprise.
Baking and serving tips
Bake until a toothpick has moist crumbs. Let cool fully before slicing. Store covered for up to 2 days or freeze slices.
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 without chocolate pockets?
Yes. Omit the added chocolate chunks and bake as directed.
Can I scale this for more servings?
Yes, multiply ingredients and bake in a larger pan, adjusting time as needed.
Is this cake dairy-free and vegan?
Yes. Uses almond milk and plant-based ingredients.