This Easy Chocolate Cake is a delicious and simple recipe made with only 5 super-basic wholesome ingredients for a soft and light dough ready in 40 minutes.
I like to make cakes, and nothing really beats a simple chocolate cake. I’ve made Eggless Chocolate Cake, Crazy Chocolate Cake, or Chocolate Peppermint Cake but sometimes, I want a simpler, faster recipe. This easy chocolate cake can’t get any easier. Ready in 40 minutes with only 5 ingredients!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Easy Chocolate Cake
Ingredients
- 1 ½ cup Self-Rising Flour - note 1
- ¾ cup Unrefined Sugar - note 2
- ⅓ cup Unsweetened Cocoa Powder
- ⅓ cup Mild-Flavor Olive Oil - note 3
- 1 cup Almond Milk - or water (note 4)
Optional
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease an 8-inch or 6-inch cake pan for a thicker cake.
- In a mixing bowl, whisk the dry ingredients: self-rising flour, cocoa powder, sugar, and salt if used.
- Make a well in the center of the dry ingredients, add light olive oil, and almond milk.
- Whisk until the batter is smooth and consistent.
- Pour the batter into the prepared pan.
- For 6-inch pan, bake for 40-45 minutes. For an 8-inch version, bake for 25-30 minutes at 350°F (180°C) until a toothpick inserted in the center of the cake comes out clean and top of the cake is set and dry.
- Let the cake cool down for 5 minutes in the cake pan, then on a cooling rack for a few hours, or until it reaches room temperature.
- You can use this cake for layer cakes, frost the cooled cake with my dairy-free chocolate frosting recipe.
Notes
Nutrition
Ingredients and Substitutions
You only need 5 ingredients to make this easy cake.
- Self-Rising Flour – If you don’t have self-rising flour, mix all-purpose flour with baking powder (1½ teaspoons per cup). For a gluten-free version, use a 1:1 gluten-free flour blend or combine 75% gluten-free flour with 25% almond flour for better structure.
- Sugar – Any granulated sugar works. For a refined sugar-free option, use coconut sugar or light muscovado sugar for a deeper flavor.
- Unsweetened Cocoa Powder – Stick with unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa will yield a richer taste, while natural cocoa will be lighter and slightly acidic.
- Light Olive Oil – Use any neutral oil such as grapeseed, canola, or sunflower oil. Avoid coconut oil unless melted and the milk is at room temperature to prevent lumps.
- Almond Milk or Water – Use unsweetened plant-based milk for a richer cake, or water for a lighter texture. Other options like soy or oat milk work just as well.
How to Make Easy Chocolate Cake
This is a super simple recipe, essentially combine the ingredients and bake them. Here are photos of key steps.
Pour all the ingredients in a large mixing bowl.
Stir with a silicone spatula until just combined.
Pour the batter into a greased 8-inch springform pan.
Bake the cake for 25-30 minutes at 350°F (180°C) with an 8-inch pan or 40-45 minutes in a 6-inch pan.
Cake Decoration Options
This cake is even better if you decorate it a bit. There are many ways to make it super pretty.
- Chocolate Ganache – This is ganache is perfect for topping the cake with even more chocolate.
- Dairy-Free Chocolate Frosting – This is a classic frosting but dairy-free!
- Vegan Vanilla Frosting – This vanilla frosting is the vanilla version of my chocolate frosting and it’s made with just 4 ingredients.
- 3-Ingredient Vegan Coconut Cream Frosting – This frosting is even simpler than my classic vanilla frosting as it’s made with just 3 ingredients.
- Cashew Frosting – This healthier frosting is made without cashews for a delicious twist.
- Vegan Royal Icing – My royal icing is a great option for a slightly thicker decoration.
Carine’s Baking Tips
Here are a few more tips to make the best cake.
- Even Baking – For an even rise, tap the pan on the counter to release air bubbles before baking.
- Cake Size Options – For cupcakes, bake them at 350°F (180°C) for 18-20 minutes.
- Enhance Flavor – Add 1 teaspoon of vanilla extract or a pinch of espresso powder to deepen the chocolate flavor.
- Moisture Boost – Stir in 2-3 tablespoons of applesauce or mashed banana to make the cake extra moist.
- Layer Cake Tips – If making a layered cake, freeze the layers for 30 minutes before assembling to prevent crumbs.
- Keep it Fresh – Store the cooled cake in plastic wrap or an airtight container to maintain moisture.
- Flavor Variations – Add chopped nuts, chocolate chips, or dried fruit into the batter for texture.
- Gluten-Free Version – Increase the baking time slightly if using gluten-free flour, as it might take longer to set.
Is there a way to make chocolate cake with gluten free and dairy free ingredients?
I haven’t tried this particular recipe, but it should work fine with 75% Bob’s Red Mill’s GF blend + 25% almond flour. But I have other GF chocolate cake recipes: 2-Ingredient No-Bake Cake, Protein Cake, and Vegan Birthday Cake.
Thank you Carine, I loved making it and my kids destroyed it in a day!!