Vegan Chocolate Cake for Two

This Ultra Fudgy Vegan Chocolate Cake for Two with a Sweet and Tart Raspberry Glaze gives a Beautiful Natural Pink pop of color pairing wonderfully with the dark chocolate flavor. Perfectly sized for you and someone special.

Vegan Chocolate Cake for Two | URBAN BAKES

If you’re in the mood for something small and sweet, this vegan chocolate cake can be the perfect little treat! First and foremost, it’s miniature. Single layered, 6-inch cake, using less than a cup of flour (and only a few additional ingredients), can be enjoyed in just over an hour.

Vegan Chocolate Cake for Two | URBAN BAKES

And if the title of this post didn’t catch your attention, this cake is vegan. A delicious one at that! I’ve made this chocolate cake more times than I can count and will continue because of its fudgy texture making it extremely rich and moist. And for a blast to the past, nine years ago I made this vegan cake to celebrate my 1st blogiversary. Of all the desserts I could’ve made for myself, this vegan chocolate cake made it to the top. That goes to show how much I love it!

Side note, don’t laugh at my photography back then. Ha!

Vegan Chocolate Cake for Two | URBAN BAKES

So if this cake’s miniature size, fudgy rich texture, and vegan nature isn’t enough to make you want to create this on your own, trust when I say… this raspberry glaze is EVERYTHING. I LOVE when a recipe with color is made with all natural ingredients. I’ll use food coloring from time to time, only if absolutely necessary. But when a color can be created naturally, it’s the best feeling that I didn’t have to resort to the artificial stuff.

Vegan Chocolate Cake for Two | URBAN BAKES

And what a perfect way to create something pink right in time for Valentine’s Day. No frosting or special decoration needed for this little dessert. Simply pour the glaze over the cake and let it dry. If you’re feeling extra fancy, you can garnish it with a few fresh raspberries, sprinkles and edible flowers.

Vegan Chocolate Cake for Two | URBAN BAKES

Heart-shaped cake pans aren’t always easy to come by, however you can make this recipe in a round 6-inch pan. If you want to make a layered cake, simply double the recipe.

The baking pan used in the photos is one I found at a thrift shop. I tried to find this exact pan online and didn’t have any luck however, I did find this heart cake pan which is the same size as mine. And if you want more Valentine’s Day inspiration, I’ve compiled a list of Valentine-related gifts for bakers HERE.

Vegan Chocolate Cake for Two | URBAN BAKES

If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.

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Vegan Chocolate Cake for Two | URBAN BAKES

Vegan Chocolate Cake for Two


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  • Author: URBAN BAKES
  • Total Time: 1 hour 30 minutes
  • Yield: 6-inch cake 1x
  • Diet: Vegan

Description

This Ultra Fudgy Vegan Chocolate Cake for Two with a Sweet and Tart Raspberry Glaze gives a Beautiful Natural Pink pop of color pairing wonderfully with the dark chocolate flavor. Perfectly sized for you and someone special.

 

Ingredients

Scale

VEGAN CHOCOLATE CAKE

  • 3/4 cup (90 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (12 grams) Dutch processed baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder or ground instant coffee
  • 3 tablespoons (42 grams) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon 5% distilled white vinegar or apple cider vinegar

RASPBERRY GLAZE

  • 1 cup (115 grams) fresh raspberries
  • 1/2 teaspoon granulated sugar
  • 2 cups (230 grams) powdered sugar

OTHER

  • 1/4 cup fresh raspberries
  • sprinkles

 


Instructions

  1. CAKE:  Heat oven to 350°F (175°C). Grease and flour one 6-inch baking pan.  If using a cake pan with deep grooves, use a baking spray with flour and brush into the grooves; set aside.
  2. In a medium bowl, whisk flour, granulated sugar, cocoa, baking soda and salt; set aside.  
  3. In a small bowl, stir espresso with 1/2 cup of 175°F (80°C) hot water.  Whisk in oil and vanilla until just combined.  Mix the coffee-mixture into the flour mixture until just combined. Stir in the vinegar.  Pour batter into the prepared baking pan.
  4. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Allow the cake to cool in the pan for 5 to 10 minutes before removing onto a wire rack to cool to room temperature.  
  5. GLAZE:  Meanwhile in a small saucepan over medium heat, continuously mash the raspberries with 1/2 teaspoon of granulated sugar for about 5 minutes. The mixture may thicken. Remove from heat.
  6. Using a fine mesh sieve over a small bowl, strain the reduced raspberries. About 1/4 cup (50 grams) of liquid should remain.  Stir in 1 1/2 cups of powdered sugar until a glaze forms.  If the glaze is not thick enough to create a ribbon state, stir in another 1/4 cup of powdered sugar at a time.  If needed, strain the glaze to remove any lumps and air bubbles.  
  7. Place a baking sheet under the wire rack of where the cake is set to cool.  Pour glaze over the cake.  If desired, use the excess glaze to pour a second coat.  Garnish with a few raspberries and sprinkles.  Allow the glaze to dry before slicing. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Cuisine: American

Valentine Day Desserts


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