Go Back
Closeup of a small chocolate cake covered in a thick layer of chocolate buttercream frosting and sprinkled with chocolate shavings. It rests on a white plate on a wood table. Rose buds are next to the cake. Pink fizzy drinks are blurred in the background.

Small Chocolate Cake for Two (vegan and gluten free)

This small vegan chocolate cake for two is rich, super moist, and topped with an easy vegan chocolate buttercream frosting. Gluten free, too!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: cake, Dessert
Cuisine: American, Baked Goods
Calories: 466
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 1/3 cup plant milk
  • 1/2 teaspoon apple cider vinegar or lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup oil
  • 1 teaspoon vanilla
  • 1 tablespoon plant yogurt plain and unsweetened
  • 1/2 cup all purpose flour or gluten free flour
  • 1 tablespoon all purpose flour or gluten free flour
  • 1/3 cup natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Double Chocolate Frosting
  • 1/3 cup vegan butter room temperature
  • 2 tablespoons vegan chocolate chips melted
  • 1 1/2 cups powdered sugar
  • Splash vanilla extract
  • Pinch salt

Equipment

  • 6-inch cake pan
  • Mixing bowls and spoons
  • Measuring cups and spoons
  • Whisk or spatula
  • parchment paper
  • Hand mixer or stand mixer (optional)

Method
 

  1. Preheat the oven to 350°F/180°C. Make sure that the oven rack is in the center of the oven. Prepare your baking pan by generously greasing with vegan butter or other neutral oil. Place a parchment paper round on the bottom and make sure to grease that as well. Set this aside.
  2. Mix the wet ingredients. In a large mixing bowl, whisk together the plant milk and apple cider vinegar. Let this rest for a few minutes before adding in the granulated sugar, oil, vanilla, and yogurt. Whisk to combine.
  3. Add the dry ingredients. Now into the same bowl, add the all purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk again, but switch to a spatula to make sure nothing is sticking to the sides or bottom of the bowl. Transfer this into the prepared pan.
  4. Bake. Bake the cake uncovered for 35 to 40 minutes. Don’t worry about the longer bake time - this cake is small but thick! It will be done when the sides of the cake are pulling away from the pan, a toothpick inserted into the center pulls out clean, or it reaches an internal temperature of 205F (or about 210-215F for gluten free).
  5. Cool. Leave the cake in the pan and let it cool on the counter for 30 minutes before removing it from the pan and letting it cool completely on a wire cooling rack before decorating.
  6. Frost. To make the frosting, combine the room temperature butter with half a cup of the powdered sugar. Mix on medium to high speed until this is smooth, then add the remaining powdered sugar, the melted chocolate, vanilla, and pinch of salt. Mix on high speed until the frosting is fluffy. Spread over the cake, serve, and enjoy!

Notes

How to Store
Countertop: If enjoying an unfrosted cake, this cake will remain fresh on the countertop in an airtight container for up to 1 day.
Fridge: Especially if using a buttercream frosting, you'll want to keep any leftovers stored in an airtight container in the fridge. This cake should keep for about 4-5 days this way.
Freezer: While this tiny cake was made to be enjoyed without a lot of waste, I know that sometimes you want to store it for longer. Wrap up the baked and cooled cake in a freezer safe container and store for up to 2 months. Allow it to thaw in the fridge overnight before topping with fresh frosting and enjoy!