One-Bowl Chocolate Cake for Small Batches

Ingredient Notes

This small chocolate cake uses simple, easy-to-find ingredients and is gluten free and dairy free as written.

• Gluten-Free Flour Blend – A 1-to-1 gluten-free baking flour with a binder such as xanthan gum works best. I typically use Bob’s Red Mill 1-to-1 blend; other blends may yield slightly different results.
• Cocoa Powder – Use unsweetened natural cocoa powder for best results. Do not substitute Dutch-processed cocoa, as it behaves differently in this recipe.
• Espresso Powder – Optional, but it intensifies the chocolate flavor without making the cake taste like coffee. If you prefer, substitute the hot water with hot coffee for similar depth.
• Non-Dairy Milk – Unsweetened coconut milk works well, but any non-dairy milk is fine. If making the cake egg-free, choose soy milk for its higher protein content. If you’re not dairy-free, whole milk can be used in the same amount.

See the recipe card below for the full ingredient list and exact quantities.

Substitutions & Variations

• Make it Vegan / Egg Free – Replace the egg with a flax egg or a baking soda + vinegar “egg.” Use soy milk if omitting the egg for better structure.
• Not Dairy Free – Swap non-dairy milk and vegan butter for regular milk and unsalted butter in equal amounts.
• Different Frostings – This cake is shown with chocolate buttercream, but vanilla buttercream, cream cheese frosting, chocolate ganache, or mint-chocolate frosting are all delicious alternatives.
• Garnish Options – Instead of shaved chocolate, try mini chocolate chips, fresh berries, or festive sprinkles.

STEP 1: Whisk together the sugar, gluten-free flour blend, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl until evenly combined.

STEP 2: Add the egg, non-dairy milk, oil, and vanilla. Beat on medium speed with a mixer for 2–3 minutes until the batter is smooth.

STEP 3: Slowly stream in the hot water while mixing, then beat for about one minute more to combine. The hot water helps bloom the cocoa and creates a moist crumb.

STEP 4: Pour the batter into the prepared pan and bake as directed until the top springs back when gently pressed. Cool in the pan briefly, then transfer to a rack to cool completely before frosting.

This cake uses both baking soda and baking powder. Baking soda reacts with acidic components to create air bubbles, while baking powder helps expand and stabilize those bubbles during baking, yielding a lighter texture.

The oil combined with milk and hot water keeps the crumb tender and moist. Avoid overbaking—once the internal temperature reaches around 200°F the cake will begin to dry out.

No. Espresso powder enhances and deepens the chocolate flavor without imparting a coffee taste. It can be omitted if you prefer.

A 6-inch cake yields four generous slices, or up to six smaller slices to share.

One Bowl Small Chocolate Cake

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Ingredients

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