No-Bowl Easy Vegan Chocolate Cake Recipe For Kids
This moist and fluffy easy chocolate cake recipe for kids or beginner bakers requires no mixer, no melted chocolate, heck, not even a mixing bowl. All the ingredients get mixed right in the baking dish! It comes out rich and chocolatey. Top with creamy chocolate frosting or a dusting of powdered sugar. Bonus points for it being vegan too.

Finally a chocolate cake recipe your kids can make for you!
You’ve heard of 1-bowl baking recipes, well this is a no-bowl baking recipe. This easy recipe has been in our family for years. It is our go-to chocolate cake recipe.
It was the first cake my daughter learned to make when she was just three years old (initially with help, of course). It is literally that easy. Now at sixteen she basically has it memorized and can whip it up whenever the craving strikes.
This is the best chocolate cake recipe. The cake batter gets mixed in an 8×8-inch baking dish, you don’t even dirty a bowl. Kids love this cake, but so do adults. Plus, it is naturally vegan, a hearken back to depression era cakes made with everything from mayonnaise to margarine. This delicious cake uses coffee and vinegar to give it flavor and lift.
Here’s Why You’ll Love This Easy Chocolate Cake Recipe For Kids
- Zero bowls are dirtied in the process of making this cake.
- Makes a nice 8×8-inch cake—perfect for snacking.
- A wonderful recipe for young bakers to help with.
- An absolutely zero-fuss baking recipe.
- Rich and deep chocolate flavor
- As easy as a box mix, but way more delicious.
- A moist chocolate cake recipe.
- Vegan!
Unlike this chocolate chip cream cheese banana bundt cake there’s no mixer needed or layering into the baking pan. The only waiting you’ll have to suffer through is for the cake to cool for 1 hour before you frost it, but if you don’t want to top it with the chocolate frosting you can eat this amazing chocolate cake warm with a dusting of powdered sugar (yum!).

Easy Ingredients, No Mixer
See recipe card for full recipe including ingredient amounts and instructions.
Unlike traditional cakes and cupcakes this recipe uses vegetable oil instead of butter. This makes a classic chocolate cake that is soft with fluffy moist crumbs and it stays that way (if you keep it well covered) for many days. Plus, it makes it a naturally vegan dessert! You can also use avocado oil, canola oil, or sunflower oil. I wouldn’t substitute olive oil however, the flavor is too strong, unless of course you want that olive oil flavor to shine through, then by all means, go for it!
The egg in most cake recipes is replaced by the combination of vinegar and baking soda which provides lift for a soft and springy cake that has enough structure to handle a thick swath of fluffy chocolate frosting.
The remaining ingredients are simple pantry staples. Here’s what you’ll need:

- Flour: All-purpose flour is the base of this recipe.
- Baking Soda: Baking soda works with the vinegar to help this cake rise as it bakes.
- Unsweetened cocoa powder: Just like in our cocoa cookies or salted chocolate truffles you can use natural or Dutch-process cocoa powder.
- Granulated sugar: I always use sugar made from sugar cane, not beet sugar.
- Vanilla Extract: Pure vanilla extract adds flavor.
- Salt: A pinch of salt adds flavor and balances the sweetness.
- Vegetable oil: Or any neutral flavored oil.
- White distilled vinegar: Reacts with the baking soda to provide lift.
- Coffee: If you don’t want to use coffee, use hot water. Hot liquid enhances the cocoa powder’s flavor and also helps it dissolve more evenly.
Have I Mentioned No Mixing Bowl Necessary?
This perfect cake is ready in two simple steps, just mix and bake! That’s what makes this an easy chocolate cake recipe for kids!
There’s no need to grease the dish first, this is the type of cake you will serve in the baking dish. Because the dish isn’t greased, it won’t come out of the pan as a solid cake but once you cut into slices, the slices will come out with the help of a metal spatula.
First, whisk the dry ingredients in the pan then make a well in the center and add the wet ingredients. Whisk until well combined. Make sure you get into the corners of the baking dish with the whisk or rubber spatula to get any extra stray dry ingredients mixed in.


Bake for 35-40 minutes. Avoid overbaking. Insert a cake tester in the center of the cake if it comes out with a few moist crumbs, it is done.


Let cool on a wire rack for at least 1 hour before topping with frosting.

We always bake this easy cake in a Pyrex 8×8-inch glass baking dish that has a lid and becomes its own airtight container. It keeps the cake nice and moist for days on the kitchen counter. Plastic wrap will also work.

Success Tips for Kids (And Their Helpers)
- Kid-Friendly Tools: The best way to get everything evenly mixed is to use a whisk that’s easy for small hands to hold, or even a fork if you don’t have a small whisk. I also suggest a small rubber spatula for getting into the corners. A small offset spatula is nice to have for frosting the cake.
- Adult Supervision: While this recipe is kid-friendly, make sure to supervise younger children, especially when handling the hot coffee and oven.
- Make it Fun: Encourage kids to make it their own by decorating the cake with sprinkles, chocolate chips, or even fruit like raspberries or strawberries.
Finishing The Cake & Variations
This cake is fabulous on its own, but then again, a little frosting on top of the cake is always a good idea. My favorite vegan chocolate frosting is far from basic; it’s incredibly creamy, silky, smooth, and rich. Even though it’s wonderfully creamy, it holds its shape well, and contains zero dairy. It makes a delicious and beautiful finishing touch on this cake but is not the only option.
You could frost the cake with cream cheese frosting instead (but then it wouldn’t be vegan) or skip the frosting and dust it with powdered sugar.
Try variations in the flavor by adding chopped nuts like walnuts or hazelnuts or chocolate chips (3/4 cup of either) or swap the vanilla extract for 1/2 teaspoon almond or peppermint extract.
Pan size: You can double the ingredients and make this is a 9×13-inch baking dish.
The next time you need a birthday cake or a dessert for a special occasion grab a little helper and try this simple chocolate cake recipe.

More Dessert Recipes The Whole Family Will Love
- Cut-Out Sugar Cookies
- Iced Pumpkin Molasses Cookie Ice Cream Sandwiches
- Peach and Raspberry Pie with Crumb Topping
- Banana Hazelnut Oatmeal Chocolate Chip Cookies
- Poppy Seed Kolaches
and here are 17 more vegan dessert recipes!

Easy Vegan Chocolate Cake
Equipment
- 1 Whisk
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup hot coffee or hot water
- 6 tablespoons vegetable oil
- 1 tablespoon white distilled vinegar
- 1 teaspoon pure vanilla extract
- 1 recipe vegan chocolate frosting or powdered sugar
Instructions
- Heat the oven to 350°F.
- In an 8×8-inch square baking pan, whisk together the 1 1/2 cups all-purpose flour, 1 cup sugar, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Make a well in center of flour mixture and add the 1 cup hot coffee (or hot water, if using), 6 tablespoons vegetable oil, 1 tablespoon vinegar, and 1 teaspoon pure vanilla extract. Whisk until well combined. Make sure to get into all the corners for any pockets of dry ingredients.
- Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.
- Once cool, spread chocolate frosting over the top. Cut cake into 6-8 slices and serve. You can also skip the frosting and sprinkle the top of the cake with powdered sugar.
Notes
- Variations: Get creative! Add 3/4 cup chocolate chips or chopped nuts. Or swap the vanilla extract for 1/2 teaspoon almond or peppermint extract.
- Doneness: Cake is done when a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
- Serving: If you don’t want to top with frosting, dust the cake with powdered sugar and serve warm with a scoop of ice cream!
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.