Mini Chocolate Cake for Two Without Eggs

2 people
40 min


A mini 4-inch chocolate cake without eggs that can easily be made vegan. This two person cake is perfect for a mini celebration or as a two person birthday cake.

When I was little, tea time was a ritual. My mum and I would bake a cake, normally a coffee cake or Victoria sponge, and then my various siblings and my stepdad would filter into the living room to gather round for tea and cake.

In the winter there were fires that always made the living room too smoky. We’d play a far too competitive game of scrabble or Bananagrams. My Mum would win. And we’d drink tea and snack on pieces of warm cake.

Now that was nice and all but the problem was it meant that cake was a tea-time-ritual-on-Sundays kind of thing instead of all-of-the-time kind of thing. And the thing is I’m fundamentally a let’s-just-eat-cake-all-of-the-time kind of person.

To solve this major issue, I’ve jumped into an exciting new realm of 4-inch cakes. These tiny cakes are awesome for two people (or one if you’re feeling ambitious) and they cook in 15 minutes, which is ideal.

This particular cake is a 4-inch chocolate cake topped with a lovely layer of chocolate buttercream icing and a layer of silver sprinkles because why not?

This cake uses a small cake pan, but if you don’t have one of those then I’d suggest you try out this Mini Coffee and Cardamom Cake recipe!

Things to Love About this Cake:

  • Flavor: This chocolate cake is actually slightly bitter which means that it goes beautifully with the sweet chocolate icing.
  • Easy: This cake comes together with just a handheld whisk and maybe a spatula so there’s no need to break out a heavy-duty stand mixer or any fancy equipment.
  • Quick: Making such a small cake means that it cooks so much faster than a traditional 8-inch cake would.
  • Egg free: This mini chocolate cake without eggs is perfect for anyone who can’t eat eggs but can also easily be made vegan.

How to Make a Mini Chocolate Cake:

1) Preheat the Oven and Prep your 4-inch Cake Pan

Preheat the oven too 350 f and the butter and flour a 4-inch cake pan (something like this* works well).

2) Make the Cake Batter

To make the cake batter you start by whisking together the milk, sour cream, and vinegar. Let it sit for a couple of minutes while you prep the dry ingredients.

Sieve the flour, cocoa powder, and salt together into a bowl. Go back to the wet ingredients and whisk in the baking soda, oil, and sugar. Once it’s smoothly combined, pour the liquid into the dry and stir until just combined.

3) Bake the Mini Chocolate Cake

Pour the batter into the cake pan and smooth it quickly with a spoon or spatula. Bake the cake for 15-18 minutes or until if you prick the cake with a knife the knife comes out clean.

4) Make the Icing and Decorate

To make the icing beat together the butter, cocoa powder, and icing sugar with a pinch of salt. Once the icing is smooth thin it out with some milk and whisk in a bit of melted chocolate. Spread the icing over the cake and enjoy!

Recipe FAQ

Can you make this recipe vegan?

Yes! This chocolate cake without eggs can easily be adapted to be completely vegan. Just swap the sour cream for a vegan yogurt or sour cream of choice.

In the icing, you can use a vegan butter in place of the butter!

Mini Chocolate Cake for Two Without Eggs
Recipe details
  • 2  people
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 2 tbsp sour cream
  • 2 tbsp milk or alternative milk oat, soy, etc.
  • 1/4 tsp apple cider vinegar
  • 1 1/2 tbsp oil
  • 30 g brown sugar
  • 1/2 tsp baking soda
  • 30 g flour
  • 12 g cocoa powder
  • 1/4 tsp salt
  • 30 g softened unsalted butter
  • 35 grams powdered sugar
  • 2 tsp cocoa powder
  • 1-2 teaspoons milk or alternative milk
  • 15 g chocolate dark or milk
  • salt to taste
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