When the craving for something sweet hits, there’s nothing quite like the allure of a rich chocolate cake—especially one that’s both vegan and effortlessly simple to whip up. I discovered this Small Vegan Chocolate Cake during one of my spontaneous baking sessions, where I wanted to create something decadent yet manageable for my small household. With just one bowl and a few household ingredients, this cake emerged as a delightful solution for those times when an elaborate dessert feels overwhelming.
The deep, luxurious cocoa flavor harmonizes beautifully with a velvety dairy-free buttercream that transforms any occasion into a celebration, whether it’s a birthday, an anniversary, or simply a Friday night treat. Best of all, this cake caters to various dietary preferences, ensuring everyone can indulge without compromise. Trust me, you wouldn’t believe how easy it is to create such a moist and flavorful cake! Let’s get baking and enjoy the joy that comes with a slice of homemade goodness.
Why You’ll Love This Small Vegan Chocolate Cake
Simplicity at Its Best: Preparing this cake requires minimal fuss—just one bowl and simple ingredients ensure anyone can bake it without stress.
Rich, Decadent Flavor: The combination of deep cocoa and velvety buttercream creates a deliciously indulgent taste that satisfies every chocolate craving.
Perfect for Small Gatherings: Ideal for small households or intimate celebrations, this cake serves just the right amount, eliminating food waste while delivering big on flavor.
Versatile Options: Feel free to customize it with different frostings or add-ins like chocolate chips or fruit, making it your own unique creation!
Time-Saving Delight: Baking this cake is an efficient process; you can have it in the oven in no time, leaving you free to enjoy other activities.
Dietary Friendly: Suitable for vegan and gluten-free diets, this recipe allows everyone to indulge in a sweet treat without worry!
Small Vegan Chocolate Cake Ingredients
• Here’s what you’ll need to create this delicious cake!
For the Cake
- Vegan Buttermilk – Adds moisture and tang; you can easily make it at home using non-dairy milk and vinegar.
- All-Purpose Flour (or Gluten-Free 1:1 Baking Flour) – Provides structure; make sure it’s sifted for the lightest texture.
- Cocoa Powder – Richly enhances chocolate flavor; feel free to use Dutch-processed cocoa for a milder profile.
- Baking Powder & Baking Soda – Essential for leavening; ensure they’re fresh to help the cake rise beautifully.
- Sea Salt – Enhances the cake’s flavor; no need for substitutes!
- Granulated Sugar & Brown Sugar – Blends sweetness and moisture; swap with coconut sugar for a lower glycemic option if desired.
- Vegan Butter – Adds richness and moisture; you can substitute with coconut oil for a different taste.
- Unsweetened Applesauce or Dairy-Free Yogurt – Acts as an egg replacement and boosts moisture; other fruit purées may work but will change the flavor slightly.
- Vanilla Extract – Infuses depth of flavor; no substitutes necessary.
- Hot Water + Espresso Powder (or brewed coffee) – Intensifies the chocolate flavor; you can use hot cocoa for a caffeine-free version.
For the Buttercream
- Vegan Butter – Provides the creamy base for frosting; make sure it’s at room temperature for easy mixing.
- Melted Chocolate – Adds depth and richness to the frosting; allow it to cool slightly before combining to keep it fluffy.
This Small Vegan Chocolate Cake is a true delight that everyone can savor!
How to Make Small Vegan Chocolate Cake
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Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a small 6-inch cake pan, lining the bottom with parchment paper for easy removal.
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Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour (or gluten-free flour), cocoa powder, baking powder, baking soda, and sea salt until well combined.
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Combine Wet Ingredients: Add granulated sugar, brown sugar, vegan butter, unsweetened applesauce (or yogurt), vanilla extract, and vegan buttermilk to the dry mixture. Stir until just combined—don’t overmix!
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Incorporate Hot Liquid: Gradually pour in the hot water mixed with espresso powder, stirring gently until the batter is smooth and glossy.
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Bake: Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for approximately 50 minutes or until a toothpick comes out clean from the center.
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Cool the Cake: Once baked, allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
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Make the Buttercream: For the frosting, beat together softened vegan butter and melted chocolate in a bowl until creamy and well combined.
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Frost and Garnish: Once the cake is completely cool, spread the dairy-free buttercream evenly over the top. Add sprinkles or fresh berries on top for a delightful touch, if desired.
Optional: Add a sprinkle of sea salt on top of the frosting for an extra flavor pop!
Exact quantities are listed in the recipe card below.
Make Ahead Options
This Moist & Rich Small Vegan Chocolate Cake is perfect for busy home cooks looking to save time. You can bake the cake up to 24 hours in advance, allowing it to cool completely before wrapping it tightly in plastic wrap to maintain its moisture. The vegan buttercream can also be made ahead and stored in the refrigerator for up to 3 days; just make sure to bring it back to room temperature and give it a quick stir before frosting the cake. When you’re ready to serve, simply frost the cooled cake and garnish as desired—it will taste just as delightful and fresh, making your celebration stress-free and enjoyable!
Small Vegan Chocolate Cake Variations
Feel free to play with these tempting ideas to make this cake even more delightful and tailored to your taste!
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Gluten-Free: Use a 1:1 gluten-free baking flour blend to make this cake suitable for gluten-sensitive friends without sacrificing flavor. It’s just as rich and enjoyable!
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Nutty Addition: Stir in ½ cup of finely chopped walnuts or pecans into the batter for a lovely crunch. The added texture and flavor make each bite interesting!
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Minty Fresh: Add a teaspoon of peppermint extract to your batter for a refreshing twist. This will take your rich chocolate cake to a new, exciting level.
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Spicy Heat: Mix in a pinch of cayenne pepper or a dash of chili powder into the batter for a surprising kick that beautifully complements the chocolate. It’s bold and brimming with character!
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Fruit Fusion: Incorporate fresh raspberries or blueberries into the batter for bursts of fruity sweetness. They create a beautiful contrast with the dark chocolate, elevating each mouthful.
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Coconut Dream: Replace half of the vegan butter with coconut oil for a subtle coconut flavor that will pair beautifully with the chocolate. Perfect for a dreamy tropical vibe!
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Coffee Lovers: Enhance the espresso with a teaspoon of instant coffee granules mixed into the dry ingredients. The coffee enriches the chocolate flavor for an intense experience.
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Bold Frosting: Switch things up with a layer of chocolate peanut butter frosting instead of traditional buttercream. This delicious combination will satisfy even the most intense sweet cravings!
What to Serve with Small Vegan Chocolate Cake?
Indulging in a slice of chocolate cake is pure bliss, but complementing it can elevate your experience to new heights.
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Fresh Berries: Juicy strawberries, raspberries, or blueberries add a refreshing contrast to the rich chocolate, enhancing flavors beautifully.
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Vegan Ice Cream: Creamy coconut or almond-based ice cream provides a delightful cold contrast, making each bite a decadent treat.
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Coconut Whipped Cream: Light and fluffy, this dairy-free topping creates a luscious experience that melds perfectly with the cake’s texture.
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Espresso or Coffee: A warm cup of espresso or your favorite brewed coffee heightens the cake’s chocolate notes, making a cozy pairing.
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Chocolate Ganache Drizzle: For chocolate lovers, adding a rich ganache accentuates the cake’s decadence, creating layers of velvety indulgence.
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Nutty Granola: A crunchy topping or side of nutty granola brings an exciting texture variant, adding a delightful contrast to the cake’s moistness.
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Zesty Citrus Salad: A simple orange or grapefruit salad served alongside adds brightness and balances sweetness, refreshing your palate.
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Mint Tea: A fragrant cup of mint tea lightens the heavy chocolate and creates a refreshing finale to your dessert experience.
Storage Tips for Small Vegan Chocolate Cake
- Room Temperature: Store leftover cake covered at room temperature for up to 3 days. This keeps it moist and delicious without the need for refrigeration.
- Refrigerator: If you prefer longer freshness, refrigerate the cake, ensuring it’s in an airtight container. Enjoy it within 5–7 days for best flavor.
- Freezer: For extended storage, wrap individual slices tightly in plastic wrap and place in a freezer-safe container. It can last up to 3 months without losing its rich taste.
- Reheating: Allow frozen slices to thaw in the refrigerator overnight before enjoying. For a cozy treat, gently warm in the microwave for a few seconds!
Tips for the Best Small Vegan Chocolate Cake
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Room Temperature Ingredients: Ensure your vegan buttermilk and applesauce or yogurt are at room temperature for smoother mixing and better incorporation into the batter.
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Avoid Over-Mixing: Gently mix the batter until just combined; over-mixing can lead to a dense cake instead of the light texture you desire.
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Check Expiry Dates: Always use fresh baking powder and baking soda for the best rise; expired leavening agents can result in a cake that’s flat rather than fluffy.
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Cooling Time: Allow your cake to cool in the pan for at least 10 minutes; this helps it set properly and prevents crumbling when transferring to a wire rack.
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Frosting Texture: Let the melted chocolate cool slightly before mixing it into the buttercream for a light and fluffy frosting, ensuring no lumps ruin your silky finish.
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Storage Tips: For best results, cover any leftovers and store at room temperature for up to 3 days or in the refrigerator for longer freshness. Enjoy your Small Vegan Chocolate Cake!
Small Vegan Chocolate Cake Recipe FAQs
What type of flour should I use for the Small Vegan Chocolate Cake?
I recommend using all-purpose flour for a traditional texture, but if you need a gluten-free option, a 1:1 gluten-free baking flour like King Arthur’s Measure for Measure works perfectly too!
How should I store the leftovers of my Small Vegan Chocolate Cake?
Keep your leftover cake covered at room temperature for up to 3 days for maximum freshness. If you want to store it longer, refrigerate it in an airtight container, and enjoy it within 5–7 days.
Can I freeze the Small Vegan Chocolate Cake?
Absolutely! To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. This will keep them fresh for up to 3 months. When you’re ready to enjoy, just thaw the slices in the refrigerator overnight.
How do I troubleshoot if my cake doesn’t rise properly?
First, check the freshness of your baking powder and baking soda; expired leavening agents may lead to a flat cake. Ensure that ingredients like vegan buttermilk and applesauce are at room temperature for even mixing, and avoid over-mixing the batter, which can also affect the rise.
Is this cake suitable for those with allergies?
Yes, this Small Vegan Chocolate Cake is egg-free and dairy-free, making it a great option for those with common food allergies. Always double-check ingredient labels for hidden allergens, and consider using coconut sugar for a lower glycemic alternative if sugar sensitivities are a concern.
What should I do if my dairy-free buttercream frosting is too runny?
If your buttercream turns out runny, it may be because the melted chocolate was too warm or the vegan butter was too soft. To fix this, chill the frosting in the refrigerator for about 15 minutes and then re-mix. Alternatively, you can add a bit more sifted powdered sugar to thicken it up until you reach the desired consistency.
Decadent Small Vegan Chocolate Cake That's Super Easy to Make
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a small 6-inch cake pan, lining the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together all-purpose flour (or gluten-free flour), cocoa powder, baking powder, baking soda, and sea salt until well combined.
- Add granulated sugar, brown sugar, vegan butter, unsweetened applesauce (or yogurt), vanilla extract, and vegan buttermilk to the dry mixture. Stir until just combined—don’t overmix!
- Gradually pour in the hot water mixed with espresso powder, stirring gently until the batter is smooth and glossy.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake for approximately 50 minutes or until a toothpick comes out clean from the center.
- Once baked, allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
- For the frosting, beat together softened vegan butter and melted chocolate in a bowl until creamy and well combined.
- Once the cake is completely cool, spread the dairy-free buttercream evenly over the top. Add sprinkles or fresh berries on top for a delightful touch, if desired.
