Where are my chocoholics at?? This small chocolate cake is perfect for your next chocolate craving. It might be my new favorite chocolate cake recipe!
It's a single layer 6-inch cake that's mixed all in one bowl and so easy to make. But it packs a huge amount of rich chocolate flavor. This small cake is the perfect size for a small gathering, a date night dessert, or even a single serving if you're ambitious enough!
If you love small batch recipes, check out my favorite gluten free chocolate chip cookies which makes just five large cookies or these amazing gluten free rice krispie treats which just makes a batch of six.
Jump to:
Ingredient Notes
This easy small chocolate cake recipe doesn't require any fancy ingredients. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour in most of my cake recipes. You can substitute with the gluten free flour blend of your choice, just ensure it contains xanthan gum or a similar binder. I have not tested this recipe with any other brands of flour, so your results may vary.
- Cocoa Powder - I always use Hershey's unsweetened cocoa powder. It is gluten free and available everywhere. Do NOT use dutch-processed cocoa powder as it will react differently in the recipe and produce a different result.
- Espresso Powder - This enhances the chocolate flavor, but it is totally optional. The cake will still be delicious without it. If you don't have espresso powder on hand, you can replace the hot water with the same amount of hot coffee for a similar flavor enhancement.
- Non-Dairy Milk - I used unsweetened coconut milk, but any non-dairy milk will work. If you're trying to make this egg free, then definitely use soy milk since it has the highest amount of protein. If you're not dairy free, use whole milk in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Make it Vegan / Egg Free - Use a flax egg or baking soda + vinegar egg to replace the single egg in this cake. Be sure to use soy milk if omitting the egg, since it has the highest protein content of dairy free milks.
- Not Dairy Free - Use regular milk and regular unsalted butter in place of the vegan ingredients listed in the same measurement.
- Top with another type of frosting - I've used chocolate buttercream frosting here, but this cake would be delicious with vanilla buttercream, cream cheese frosting, chocolate ganache, or mint chocolate chip frosting.
- Garnish Swap - Instead of shaved chocolate you could use mini chocolate chips, fresh berries, or even rainbow sprinkles for a special occasion.
How to Make a Small Chocolate Cake
This mini chocolate cake is very easy to make and only requires one bowl. I recommend an electric mixer, but you could also mix this by hand if you want. Grease your 6-inch round cake pan and line it with parchment paper before you begin mixing.
STEP 1: Combine the sugar, gluten free flour, cocoa powder, baking soda, baking powder, salt and espresso powder in a large bowl. Whisk until well mixed.
STEP 2: Add the egg, milk, oil and vanilla extract and beat with a mixer for 2 minutes.
STEP 3: Slowly pour the hot water into the batter and mix for a minute more until it's all combined.
STEP 4: Pour the cake batter into your prepared pan and bake.
Storage
Store any leftover cake in an airtight container at room temperature for 3-4 days. (If it lasts that long!)
Recipe FAQs
In this cake, the batter is lightened by both baking powder and baking soda. Baking soda reacts with the acidity in the chocolate to make air bubbles. Baking powder enlarges the air bubbles that are created from both the baking soda reaction and from when the egg is beaten into the batter. It reacts with both liquid and the heat from the oven, that's why baking powder is called double acting.
In this recipe the moist texture comes from the oil, combined with both milk and water. With chocolate cake it's important not to over bake, since you cannot tell when it is too brown. Once the internal cake temperature reaches 200 degrees F, you're losing moisture in the oven.
No, you won't notice the coffee at all. I don't even like coffee, so you can trust me! All it does is enhance the richness of the chocolate flavor. You can leave it out if you don't have it and the cake will still be delicious.
Although I joke about this cake being single serving size, you can get 4 generous size slices from the cake. You could even stretch it to 6 slices and everyone would still be happy.
More gluten free chocolate cakes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
One Bowl Small Chocolate Cake
Ingredients
- ⅔ Cup Sugar
- 9 Tablespoons Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¼ Cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Espresso Powder optional
- ½ teaspoon Salt
- 1 Egg
- 3 Tablespoons Oil
- ⅓ Cup Non Dairy Milk
- 1 teaspoon Vanilla
- ¼ Cup Hot Water
For the frosting
- 3 Tablespoons Vegan Butter room temperature
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 ⅓ Cups Powdered Sugar
- ½ teaspoon Vanilla
- 2 Tablespoons Hot Water
Instructions
- Preheat the oven to 350 degrees. Grease and line a 6-inch cake pan.
- Combine the sugar, gluten free flour, cocoa powder, baking soda, baking powder, espresso powder and salt in a large bowl. Whisk together until well mixed.⅔ Cup Sugar, 9 Tablespoons Gluten Free 1-to-1 Flour Blend, ¼ Cup Unsweetened Cocoa Powder, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder, ¼ teaspoon Espresso Powder, ½ teaspoon Salt
- Add the egg, milk, oil and vanilla to the dry ingredients. Mix on medium speed with an electric mixer for 2-3 minutes until smooth.1 Egg, ⅓ Cup Non Dairy Milk, 3 Tablespoons Oil, 1 teaspoon Vanilla
- Add the hot water and mix for another minute until combined.¼ Cup Hot Water
- Pour into the prepared pan.
- Bake in preheated oven for 30-32 minutes or until the top springs back when gently poked.
- Remove from oven and cool in the pan for 10 minutes. Then turn out onto a cooling rack to cool completely before frosting.
To make the frosting
- Combine the butter, cocoa powder, powdered sugar and vanilla in the bowl of an electric mixer. Beat, first on low speed, then gradually increase the speed.3 Tablespoons Vegan Butter, 3 Tablespoons Unsweetened Cocoa Powder, 1 ⅓ Cups Powdered Sugar, ½ teaspoon Vanilla
- Once the ingredients are combined, pour in the hot water while continuing to mix. Beat for about 5 minutes until light and fluffy.2 Tablespoons Hot Water
- Spread over the cooled cake in an even layer.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Dawn McDonald says
Has anyone done these as cupcakes ? How long did u bake em ? 350 ?
It should make about 7-8 cupcakes. Bake at 350 for 18-20 minutes.
Kel says
How cute 😊….how many slices…..ha ha ha ….. ONE !!!!!! ♥️♥️♥️♥️♥️
It’s beyond delicious, thank you for sharing 🕺🏻
Emily says
Made this cake to have while my family enjoyed a glutenous cake for a family gathering. I didn't feel like I was missing out at all! It turned out moist and flavourful, though I might add some more chocolate next time because I'm a chocolate fiend. It tasted great with homemade boiled icing but I bet the icing recipe here would also be fantastic.
This is one of my favorite desserts! So decadent!
JoAnn says
Absolutely wonderful! Taste and texture are amazing, and it's so easy to make. I've been baking since I learned how to read and this gluten free conversion is now my go to for chocolate cake. I'm not easy to convert, but your recipes are the best!
I love this cake too! It's so delicious. 🙂
Hillary says
Really good and easy to make! The frosting is creamy which helps any gluten free cake be more indulgent! Will make again!
I'm glad you liked it, Hillary! 🙂