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This quarantine has everyone going back to their comfort food and this chocolate cake for one (or two) is my ideal version of comfort food. This mini chocolate cake recipe is eggless, can be made vegan by replacing butter with oil and takes just seconds to whip up! I topped my mini chocolate cake with dollops of vanilla whipped cream and chocolate shavings, but you can use whatever you want whether it be buttercream, sprinkles or just naked. It ALL tastes good.
You can also substitute the granulated sugar with light brown sugar in this cake and it works just great! Another substitution you can make is to use self-rising flour to sub out the all-purpose flour, baking powder, and baking soda.
If you end up making this recipe be sure to tag me at @milkandcardamom on social media!
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Mini Chocolate Cake (Eggless)
- Total Time: 25 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
Chocolate cake for one! Eggless and ridiculously easy to make! Makes one 4-inch cake or 2 cupcakes or two 4 oz ramekins.
Ingredients
- 1/3 cup minus 1 tsp (38 g) all purpose flours
- 3 tbsp (29 g) granulated sugar or light brown sugar
- 2 tsp (5 g) unsweetened cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
- 1 tbsp (15 g) butter, melted OR 4 tsp oil
- 3 tbsp plus 1/2 tsp water (47 mL) milk or water
- 1/2 tsp lemon juice
- 1/4 tsp vanilla extract
WHIPPED CREAM
- 3 tbso heavy whipping cream
- 1 tsp powdered sugar
- 1/4 tsp vanilla extract
- chocolate shavings (optional)
- berries (optional)
Instructions
Chocolate Cake
- Preheat oven to 325F. Grease and line your pan or ramekin with parchment paper.
- Mix flour, sugar, sifted cocoa powder, salt, baking powder, baking soda, and salt until well combined. Add milk (or water), melted butter (or oil), vanilla extract, and lemon juice. Stir until well combined.
- Spoon the batter into your baking pan. If using a cupcake pan, fill the cupcake mold 3/4 of the way up. If using ramekins, splits the batter evenly into two 4 oz. ramekins. If using 4-inch cake pan- bake 20 minutes If using ramekins or cupcake pan, check for doneness at 15 minutes with a toothpick by inserting it into the center of the cake. If it comes out clean it’s done. If there is batter on it then bake an additional 5 minutes and check again.
- Cool the cake for 5 minutes and then flip the cake out onto a rack and cool completely.
Whipped Cream
- Add heavy cream, powdered sugar, and vanilla into a mixing bowl and whisk for 5-8 minutes or until you have stiff peaks. Dollop the whipped cream onto the cake and spread it out into an even layer, sprinkle with chocolate shavings and top with fresh berries! Enjoy!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
