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Vegan Chocolate Cake For Two (Rich and Chocolatey)

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More often than not, I want to bake a small amount of dessert. This prevents me from going overboard with the servings and have leftovers go stale. This mini vegan chocolate cake for two is the perfect vegan dessert for any celebration, cozy night in, or midnight snack.

vegan chocolate cake for two

It’s a great recipe to satiate those chocolate cravings without having to worry about having a ton of leftovers. If you’re baking for 2-4 people and in need of a truly delicious vegan cake recipe, give this one a shot.

Tip: If you’re looking for an easier small batch chocolatey recipe, try my favorite chocolate pudding.

Recipe highlights

  • This is the best chocolate cake when you only need a few servings.
  • An irresistible chocolate vegan ganache adds aesthetics and flavor to this rich chocolate cake. And, it’s easy to decorate.
  • This is a good cake for celebrations like birthdays, anniversaries, valentine’s day, or any special occasion.
  • Brewed coffee is the secret ingredient in this cake, setting the flavor apart from the rest.
  • This recipe uses an easy to make homemade chocolate buttercream frosting.

How to make this vegan chocolate cake for two

How to make mini vegan chocolate cake for 2

Prep-work: Preheat oven to 350°F. Grease and line the base of your cake pan with parchment paper. A 5″ cake pan works best for this mini cake.

Make the cake batter: In a large bowl, combine the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder if using). Stir with a fork to distribute.

Then, add the wet ingredients. Create a small well in the center of the dry ingredients and pour in the brewed coffee and oil. Stir until the batter is smooth. 

Bake the cake: Pour cake batter prepared cake pan and level. Bake for 25 minutes or until a fork comes out clean. 

Allow cake to cool for at least 10 minutes. Then, remove the cake from the pan and allow it to cool completely for best results.

Make the frosting: Combine all frosting ingredients (except powdered sugar) into a bowl and beat on low speed, slowly incorporating the powdered sugar. Beat till fluffy (about 5 minutes).

Assemble the cake layers: Slice cake evenly through the middle and level. Dollop about 1/5 of the frosting onto the cake and place the top half back on. Then, cover the cake with a thin later of buttercream frosting.

Add an additional thicker second layer on top and smooth out. Reserve a small amount to pipe on top (optional).

Place the whole cake in the freezer for 15 minutes to harden up the frosting. 

Make the ganache: Chop the chocolate finely and place in a heat-proof bowl. Add coconut milk and place over a pot of simmering water till the chocolate is about halfway melted. You can also use a microwave and heat in 10 second increments, stirring between each one. Do not overheat!

Stir the chocolate mixture till completely smooth. Add more coconut milk – 1 tsp at a time till you achieve a smooth consistency. Allow it to cool before continuing.

Add the ganache: Remove the frosted cake from the freezer and place on a rack. Pour a puddle of the ganache on top, slowly, allowing it to sit for a few seconds before adding a bit more so it drips nicely down the sides. 

Place cake in fridge to harden. Once ganache is firm, you can pipe extra frosting on top and around the base. A dusting of espresso powder or cocoa powder on top is also great for decoration.

vegan chocolate cake for two

Recipes tips and FAQS

  • Add instant coffee crystals instead of espresso powder for more intense flavor.
  • If using a smaller baking pan, make sure the sides are at least 2″ high.
  • Allow the vegan butter or margarine to come to room temp (softened) for the easiest to make vegan buttercream
  • Always allow the cake to cool before frosting! It prevents the frosting from melting and helps with a smoother finish.
  • For decorative touches, consider a sprinkle of sea salt or shaved chocolate. You can also add fresh berries on top.

Can I use regular milk instead of coconut milk in the ganache? – Stick with coconut milk with this cake. The fat content helps keep the ganache creamy and allows it to set properly.

What size baking pan can I use? – You can use a small square or rectangular pan with similar dimensions as a 5″ circular pan. Ensure the sides are at least 2 inches high to accommodate the rise of the cake.

How long can this cake be stored? – This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. Make sure the ganache and frosting are set before covering to avoid sticking.

vegan chocolate cake for two

​Other vegan dessert recipes 

Vegan Chocolate Cake For Two (Rich And Chocolatey)

vegan chocolate cake for two
This mini vegan chocolate cake for two is perfect for special occasions.
Prep Time 10 minutes
Cook Time 25 minutes
Assembly and Chilling time 30 minutes
Total Time 1 hour 5 minutes
Serving Size 4 people

Ingredients

Chocolate cake

  • ½ cup + 1 Tbsp. all-purpose flour
  • 6 Tbsp. granulated sugar
  • 4 Tbsp. cocoa powder
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 Tbsp. + 1 tsp oil
  • 7 Tbsp. strong brewed coffee
  • 1 tsp espresso ground coffee optional*

Buttercream frosting

  • ¼ cup vegan butter or margarine softened
  • 1 cup powdered sugar
  • 1 Tbsp. cocoa powder
  • 1 tsp espresso ground coffee

Chocolate ganache

  • 2 oz. dark chocolate vegan
  • 1 Tbsp. full fat coconut milk

Instructions

  • Preheat oven to 350°F Grease and line the base of a 5 inch baking pan with parchment paper.

Make the cake

  • In a large, bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso (if using). Stir to distribute.
  • Create a well in the center of the dry ingredients and pour in coffee and oil. Stir till smooth.
  • Pour into prepared baking pan and level.
  • Bake for 25 minutes until a fork comes out clean.
  • Allow the cake to cool in the tin for at least 10 minutes, then remove and allow to cool completely.

Make the frosting

  • Combine all the frosting ingredients in a bowl (except powdered sugar).
  • Beat on low speed, slowly incorporating the powdered sugar.
  • Increase the speed and beat till fluffy, 3-5 minutes.

Assemble the cake

  • Slice cake evenly through the middle.
  • Dollop about 1/5 of frosting on top and place the top half of the cake back on.
  • Cover the cake with a thin layer of frosting. Add a second, thicker layer and smooth out. Reserve a small amount to pipe on top.
  • Place the fully coated cake in the freezer for 15 minutes.

Make the ganache

  • Finely chop the chocolate and place in a heat-proof bowl. Add the coconut milk.
  • Place over a pot of simmering water (or use a double boiler) and heat until the chocolate is about halfway melted. You can also use the microwave in 10 second intervals, stirring between each one. Do not over-heat chocolate!
  • Stir chocolate mixture until completely melted and smooth. Add more coconut milk (1 teaspoon at a time) if needed to reach a smooth, pourable consistency. Allow to cool slightly before pouring.

Finish the cake

  • Remove the frosted cake from the freezer and place on a rack. Pour half the ganache on top slowly, allowing it to sit a few seconds, then adding a bit more till it just drips down the sides.
  • Place cake in the fridge to harden.
  • Once ganache is firm, extra frosting can be used to decorate the cake. You can also sprinkle with espresso powder, cocoa powder or shaved chocolate.

I hope you enjoy this vegan chocolate layer cake recipe. It’s filled with the most delicious chocolate flavor, and it’s a great recipe for a birthday cake or celebration. I love small batch recipes like this one and I would love to hear if you made this cake (or any of the vegan recipes on the site).

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