Easy Single Layer Chocolate Cake
This chocolate cake is incredibly moist and topped with a velvety chocolate sauce that melts in your mouth! Perfectly sized, baked in a 7-inch pan. This simple and rich chocolate cake is the perfect treat when you’re craving something sweet!
For the Cake:
- 1½ cups self-rising flour
- â…“ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- â…“ cup sugar
- 1 cup dairy-free milk + 1 tsp vinegar
- ¼ cup dairy-free yogurt
- ¼ cup neutral oil
For the Chocolate Sauce:
- 7 oz dark chocolate
- ¾ cup dairy-free milk
Preheat the Oven:
- Preheat your oven to 340°F (170°C).
- Grease a 7-inch (18cm) cake tin.
Prepare the Wet Ingredients:
- In a bowl, combine the dairy-free milk and vinegar. Let it sit for a few minutes to thicken and curdle.
- Stir in the dairy-free yogurt and oil until well blended.
Combine the Dry Ingredients:
- Sift the self-rising flour, cocoa powder, baking powder, baking soda, and sugar into the wet mixture.
- Gently mix everything together until just combined, being careful not to overmix.
Bake the Cake:
- Pour the batter into the prepared cake tin.
- Bake for 30-35 minutes, or until the cake is well-risen and a toothpick inserted into the center comes out clean.
Make the Chocolate Sauce:
- Heat the dairy-free milk in a small saucepan until warm.
- Pour the warm milk over the dark chocolate and stir until fully melted and smooth.
Finish and Serve:
- Once the cake has cooled, pour the chocolate sauce over the top.
- Slice and enjoy this deliciously moist chocolate cake!
