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6 Minute Chocolate Cake

6 Minute Chocolate Cake

An easy and quick chocolate cake that’s in the oven in 6 minutes. Drizzled with a chocolate glaze, this is chocolate heaven and it’s vegan!
Prep Time 6 minutes
Cook Time 25 minutes
Total Time 31 minutes
Servings 16
Author My Little Larder


For the cake:

  • 1 1/2 cups plain all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unrefined golden caster sugar or standard caster sugar
  • 1/2 cup vegetable oil (rice bran, canola or even melted coconut oil, which gives a slight coconut flavour, work well)
  • 1 cup cold strong brewed coffee (decaf if serving to kids)
  • 2 tsp vanilla extract
  • 2 Tbsp white vinegar

For the drizzle:

  • 75 g/2.6oz dark chocolate (at least 70 percent cocoa solids, roughly chopped)
  • 1/4 cup coconut oil
  • pinch sea salt

To serve:

  • chopped pistachios and freeze dried fruit or brightly coloured funfetti/sprinkles for kids


  1. Preheat oven to 180C/350F on bake. Grease and line a 20cm/8in square baking tin.
  2. In a bowl whisk together flour, cocoa, baking soda, salt and sugar. Make a well in the centre and add oil, coffee, vanilla and vinegar. Stir to combine.
  3. Pour into baking dish and bake for 20-25 min or until a skewer inserted into the centre of the cake comes out clean.
  4. Remove from oven, allow to cool for 10 min in the tin before turning out and allowing to cool completely on a wire rack.
  5. While cake is cooling make the chocolate drizzle. Place chocolate, coconut oil and salt in a small saucepan over low heat. Stir occasionally until both chocolate and oil have melted. Allow to cool and thicken.
  6. Once at drizzle has thickened enough to pour over cake, pour over and scatter with pistachios and freeze dried fruit. Alternatively, sprinkle over some brightly coloured funfetti or sprinkles for kids.
  7. Cake keeps for up to 3 days in an airtight container.