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.
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.
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!
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.
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.
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.
Recommended Products for this Recipe
URBAN BAKES is a participant in the Amazon Services LLC Influencer Program, an influencer/affiliate advertising program designed to provide a means for us to earn (at no additional cost to you) by linking to https://amazon.com/shop/urbanbakes. Note that links advertised are products and/or services we’ve used, enjoyed, and want to share with you. Thank you for shopping and supporting 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.
Print
Vegan Chocolate Cake for Two
- 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
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
- heart sprinkles
EQUIPMENT
Instructions
- CAKE: Heat oven to 350°F (175°C). Grease and flour a 6 inch (15 cm) heart baking pan. If using a cake pan with deep grooves, use a silicone pastry brush to evenly coat into the grooves; set aside
- In a small bowl, whisk flour, granulated sugar, cocoa, baking soda and salt; set aside.
- In a medium bowl, stir espresso with 1/2 cup of 175°F (80°C) hot water, oil and vanilla. Add the flour-mixture and mix until just combined. Stir in vinegar. Pour batter into the prepared baking pan.
- 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.
- GLAZE: Meanwhile in a small saucepan over medium heat, mash raspberries with 1/2 teaspoon of granulated sugar for about 5 minutes. The mixture may thicken. Remove from heat.
- 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. As glaze is poured from a spoon, it should be thick enough to create ribbons for a few seconds before it disappears in itself. If the glaze is not thick enough, stir in 1/4 cup of powdered sugar at a time until desired consistency is reached.
- Place a rimmed 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
LATEST POSTS
- Bourbon Caramel Pumpkin Cake
Between the cake layers of this deliciously spiced pumpkin cake with browned butter frosting is an easy-to-make luscious bourbon caramel giving each bite a rich creamy flavor. Top the cake with piped pumpkins made with frosting in varying colors to relish in the fall season. - Maple Walnut Cupcakes
Imagine biting into a stack of fluffy buttery pancakes with toasted walnuts, but as dessert! These Maple Walnut Cupcakes would be close enough to having that pancake breakfast. The tender crumb is sweetened with 100% pure maple, chopped walnuts, and topped with a luscious maple walnut buttercream. - Peach Frangipane Tart
Making a Peach Frangipane Tart is much easier than it sounds. Fresh peach slices are beautifully arranged over a creamy almond center (frangipane) and a layer of peach jam, all nestled within a buttery-rich and flaky crust. The tart is later finished with a glaze to add moisture and shine. - Plum with Almond Oat Crisp
Juicy fresh plums rests beneath a spiced and buttery almond oat crisp. Add a touch of honey for an added sweet charm and serve warm with a scoop of ice cream for the ultimate experience of one of summer’s easiest desserts to make!