Small Batch: Mini Chocolate Loaf Cake Recipe

Guys, Mike and I got here up with the craziest concept…meal prep baking! Why ought to savory issues have all of the fun? This is a small batch little chocolate loaf cake recipe that you would be able to make on Sunday, minimize into 8, and have a piece for on a regular basis of the week. Plus, one for the day you bake it. It retains within the fridge tightly wrapped and tastes good chilly (does anybody else like chilly cake?!) or at room temp.

I really like this recipe as a result of it makes use of no eggs – it’s a kind of “wacky cake” recipes. You know, those that occur to be vegan? I believe they have been invented after the warfare, when milk, butter, and eggs have been rationed. It’s a fairly genius recipe and superior since you often have all the substances in your own home. There’s no creaming of sugar or something finicky; it’s primarily a dump cake. It’s tremendous moist, frivolously candy, sturdy but delicate with a tight crumb, and simply a trace of chocolate.

If you want, you may positively improve the chocolate content material by including in some chocolate chips or chopped chocolate, however I appreciated it as is, particularly since (based on a calorie counting web site) it solely comes out to 130 energy per slice, relying on the slice. To be trustworthy, I’m unsure how these calorie determining websites issue within the calorie depend for loaves as a result of they dome so the slices within the center appear a lot greater than the slices on the top.

Anyway, this loaf is a keeper, particularly in case you like chocolate and small batch loaf muffins. I’m on the small batch loaf prepare and I’m by no means 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 heat water
  • 3 tablespoons impartial oil
  • 1/2 tablespoon cider vinegar
  • 1/2 teaspoon vanilla extract

barely tailored from Epicurious

Note: All the chocolate taste comes from the cocoa, so be sure you use the good things. I’ve additionally heard of individuals subbing out the water for espresso which apparently makes the cake much more chocolatey, however 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 matches 2 cups liquid) or line with parchment paper.

In a bowl, combine collectively the flour, sugar, cocoa powder, baking soda, and salt. In a liquid measuring cup, combine collectively the water, oil, vinegar, and vanilla. Combine the liquid substances and dry substances, mixing till there aren’t any lumps.

Pour the batter into the ready pan and bake for 40-45 minutes, or till the highest springs back when pressed and a skewer inserted into the middle comes out clear.

Let cool within the pan on a wire rack for 30 minutes, take away from the pan and let cool utterly on the wire rack. Enjoy!


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