cakes/loaves/mini/small batch/snacks/sweets

Small Batch: Mini Chocolate Loaf Cake Recipe

Posted February 9, 2019 by Stephanie

Guys, Mike and I came up with the craziest idea…meal prep baking! Why should savory things have all the fun? This is a small batch little chocolate loaf cake recipe that you can make on Sunday, cut into 8, and have a piece for everyday of the week. Plus, one for the day you bake it. It keeps in the fridge tightly wrapped and tastes good cold (does anyone else like cold cake?!) or at room temp.

I love this recipe because it uses no eggs – it’s one of those “wacky cake” recipes. You know, the ones that happen to be vegan? I think they were invented after the war, when milk, butter, and eggs were rationed. It’s a pretty genius recipe and awesome because you usually have all of the ingredients in your house. There’s no creaming of sugar or anything finicky; it’s essentially a dump cake. It’s super moist, lightly sweet, sturdy yet delicate with a tight crumb, and just a hint of chocolate.

If you like, you can definitely increase the chocolate content by adding in some chocolate chips or chopped chocolate, but I liked it as is, especially since (according to a calorie counting website) it only comes out to 130 calories per slice, depending on the slice. To be honest, I’m not sure how those calorie figuring out sites factor in the calorie count for loaves because they dome so the slices in the middle seem so much bigger than the slices on the end.

Anyway, this loaf is a keeper, especially if you like chocolate and small batch loaf cakes. I’m on the small batch loaf train and I’m never getting off!

Mini Chocolate Loaf Cake Recipe |

Mini Chocolate Loaf Cake Recipe |

Mini Chocolate Loaf Cake Recipe |

Mini Chocolate Loaf Cake Recipe |

Small Batch Chocolate Loaf Cake Recipe
makes 1 small loaf

  • 3/4 cups flour
  • 6 tablespoons sugar
  • 2 tablespoons cocoa powder*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup warm water
  • 3 tablespoons neutral oil
  • 1/2 tablespoon cider vinegar
  • 1/2 teaspoon vanilla extract

slightly adapted from Epicurious

Note: All the chocolate flavor comes from the cocoa, so make sure you use the good stuff. I’ve also heard of people subbing out the water for coffee which apparently makes the cake even more chocolatey, but I haven’t tried that myself.

Heat the oven to 350°F.Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

In a bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. In a liquid measuring cup, mix together the water, oil, vinegar, and vanilla. Combine the liquid ingredients and dry ingredients, mixing until there are no lumps.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top springs back when pressed and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!


  1. Natalie says:

    This cake looks absolutely amazing – that texture is to die for!

    1. Stephanie says:

      it sounds weird but the texture gets even better as it ages LOL. i’ve definitely been enjoying it :)

  2. Margaux says:

    I can’t wait to make this for a week-long Valentine’s Day treat!

    1. Stephanie says:

      i hope you do!! it’s perfect for this week :)

  3. Nat says:

    I have been loving your small batch Sundays! Your loaves are super easy and quick to make and I usually already have all the ingredients. Love that. Both this and the lemon cake were devoured way too fast. I did use coffee instead of water here and it was great. Can’t wait for more! Thanks!

    1. Stephanie says:

      hi nat,
      yay! so glad you used coffee – it really makes it more chocolately. more loaves coming! :)

  4. Monica says:

    Hi Stephanie…made this cake first thing this snow-day morning. It was so fast and easy. I did use coffee and added about 1/4 cup of mini chocolate chips. : ) I love how sturdy it is and it’s just what you need sometimes. We had it earlier with vanilla ice cream and with strawberries, but I can totally see it as a quick eat-with-your-hands cake. Thanks for sharing this! It’s a keeper. : )

  5. Kalpna Patel says:

    Amazing and a must try cake recipe for me :)

    1. Stephanie says:

      hope you get to try it :)

  6. Shilpika says:

    This looks delicious! Do you need to use cider vinegar (and is that apple cider?)? Is there a replacement for this?

    1. Stephanie says:

      yes, it’s apple cider vinegar, you can use regular white vinegar too!

  7. Klola says:

    Hi, I just wondering what is the effect of vinegar. why the vinegar? Thanks I love this small batch recipes.

    1. Stephanie says:

      hi klola,
      it’s an acid that reacts with the baking soda so the cake gets fluffy and rises :)

  8. Michelle says:

    This was great! I used Gluten Free Flour and I used maple sugar instead of regular sugar. I also added chocolate chips. Thank you!
    I found this recipe from your post for the black bottom banana cake. I really would like to make that but I don’t have any yogurt or sour cream. Dairy free house. Do you have any idea what I can substitute it with? Thank you!

    1. Stephanie says:

      hmm, it’s such a tiny amount that it might not make a difference – it’ll probably be just a tad drier. or, if you every eat diary free yogurt or have a touch of coconut cream on hand, that would work too!

  9. Michelle says:

    Also I really appreciate these small batch recipes as I am quarantined alone. Thank you

  10. Jean says:

    This looks great and delicious. Can I make this in a mini 4-inch round cake pan? and what should the temperature?

    1. Stephanie says:

      hi jean,
      yes! the temperature should be the same, just be sure to check on it with a toothpick around the 30 minute mark and go from there :)

  11. Jean says:

    Hi. Can I add walnuts to this recipe? Thanks.

    1. Stephanie says:

      hi jean,

  12. Jean says:

    5 stars
    Hi Stephanie, I absolutely love this recipe! Bake it all the times, either with chocolate chips, or walnuts, or both or orange zest, and it’s always perfect. Thanks a lot for sharing your recipe. 5 stars!

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