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Easy and Delicious Vegan Gluten Free Recipes

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Home » Recipes » Desserts » Super Moist 2 Ingredient Chocolate Cake

April 28, 2018 By Willow Moon
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Super Moist 2 Ingredient Chocolate Cake

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This easy 2 Ingredient Chocolate Cake is a foolproof dessert. With a 3 Ingredient Chocolate Frosting, it couldn't be any easier! A secret ingredient gives this moist cake a subtle fruity ginger flavor, but you can choose another flavor if you like. 

2 Ingredient Chocolate Cake on a plate and cake in baking dish in background.

Aah, the smell of vegan chocolate cake permeating every inch of the house. It's enough to make your mouth water.

That's exactly what happened to me when I made this easy chocolate cake. I was downright drooling by the time I was shooting the photos.

You need to realize that I went a good hour or two before getting a good bite of it because I didn't want to mess up the cake in the pan or the plated cake before I had my photos done.

I did taste the knife that I cut it with so I could tell that it would be a hit.

Chocolate Cake birds eye with fork.

Secret Ingredient

This simple chocolate cake recipe is moist, fluffy, sweet, and rich. You may be wondering what the 2 ingredients are.

I used a gluten free vegan chocolate cake mix and my favorite flavor of kombucha: gingerberry, which is a mix of blueberries and ginger.

Kombucha adds a subtle fruity ginger flavor. When you taste this easy moist cake you can't quite put your finger on the subtle taste in the background, but if you taste gingerberry kombucha by itself, you'll totally get it.

The 3 Ingredient Chocolate Frosting is one that I've been making for years. Normally I use unsweetened almond milk and I add peanut butter so that it's a lot thicker.

That way I can eat it by the spoonful. It's my go-to chocolate treat when I don't have dark chocolate in the house.

2 Ingredient Chocolate Cake on plate with fork.

Two Ingredient Cake

Making a chocolate cake is unusual for me. I don't even eat cake on my birthday, instead I opt for vegan ice cream.

When I saw that you could make a 2 ingredient cake with cake mix and soda on the Food Network, I knew I had to try it with kombucha since it's also carbonated. I also figured that I would like a boxed cake mix more than the cake I've had in the past.

Another 2 ingredient recipe you have to try is my Ultimate 2 Ingredient Vegan Peanut Butter Fudge. It is melt-in-your-mouth good.

To be honest, I don't think I've had cake in the past 20 years since going vegan. The ones I had before were either store bought with bright colored frosting, which I always hated because that's all I could taste - the nasty dyed frosting, or they were flavors that I didn't like.

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"Angela Roi ethical vegan handbags" written on photo of 5 purses

Sweet and Rich

So now that I'm in control, I think things will be different. This 2 Ingredient Chocolate Cake has me loving cake! I've always loved easy desserts so this is right up my alley, and this couldn't be any easier.

I should note that this is sweet and rich. I can only eat a half a piece of cake in a sitting, so they are large pieces for me, but then I rarely eat dessert unless it's a small piece of dark chocolate.

Chocolate Cake in baking dish, half frosted.

 Other Easy Vegan Desserts

  • The Easiest Dark Chocolate Hummus
  • 2 Ingredient Mango Cake
  • Banana, Chocolate and Peanut Butter Dessert Pizza
  • 2 Ingredient Vegan Peanut Butter Fudge
  • Chocolate Peanut Butter Microwave Bread Pudding

2 Ingredient Chocolate Cake in baking dish with one piece missing.

This easy 2 Ingredient Chocolate Cake is a foolproof dessert. With a 3 Ingredient Chocolate Frosting, it couldn't be any easier! Click To Tweet

Tips

  • Choose a kombucha or soda that you like. It's just like cooking with wine - only cook with one you would actually drink!
  • Follow instructions on the cake mix package for cooking times for your size baking dish - cooking times vary.
  • Use the toothpick test; when it comes out easily and almost clean, it's done.
  • Let the cake cool before frosting it.
  • Refrigerate the frosting for at least 30 minutes before spreading. It gets thicker after being refrigerated.
  • Add your favorite toppings: fresh fruit, vegan ice cream, whipped coconut cream, etc.

Variations / Additions

  • Fold in chocolate chips or cherries.
  • Bake in two baking dishes and make a layer cake. Top with your favorite frosting or use store-bought.
  • Use vanilla cake mix and a fruit flavored kombucha.

2 Ingredient Chocolate Cake close up.

Recipe

This vegan chocolate cake is perfect for birthday parties or potlucks. Why make cake from scratch when you can save time with this recipe!

Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge without having to switch out the container first.

Pyrex Rectangular Food Storage

2 Ingredient Chocolate Cake
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4.5 from 8 votes

2 Ingredient Chocolate Cake

This easy 2 Ingredient Chocolate Cake is a foolproof dessert. With a 3 Ingredient Chocolate Frosting, it couldn't be any easier! A secret ingredient gives this moist cake a subtle fruity ginger flavor, but you can choose another flavor if you like. 
Course Dessert
Cuisine vegan, gluten free
Keyword 2 ingredient cake, vegan chocolate cake
Prep Time 5 minutes
Cook Time 37 minutes
Total Time 42 minutes
Servings 6
Calories 400kcal
Author Willow Moon

Ingredients

2 Ingredient Chocolate Cake

  • 1 (21 ounce) package Pamela's gluten free chocolate cake mix
  • 12 ounces gingerberry kombucha (or other flavor)
  • Coconut oil or oil spray

3 Ingredient Chocolate Frosting

  • ¼ cup cacao powder (or cocoa powder)
  • ¼ cup maple syrup
  • 2 tablespoons full fat coconut milk
  • Pinch salt
  • Crushed chocolate for topping (optional) - I used chocolate almond bark
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Instructions

  • Preheat oven to 350°.
  • 2 Ingredient Chocolate Cake: Mix cake mix and kombucha well, but do not overmix. Pour into an oiled baking dish. Bake at 350° for the time on the package for your sized dish. Mine was 9 ½" x 7 ½", so I baked mine for 37 minutes. The cake is done when a toothpick comes out easily and almost clean. Let cool before frosting it.
  • 3 Ingredient Chocolate Frosting: Mix all ingredients until smooth. Refrigerate for at least 30 minutes, then spread on cake.

Notes

Make sure to follow instructions on cake mix package for your sized baking dish. 
The serving sizes are a bit large (for me) - you may find yourself eating ½ the serving size.

Nutrition

Calories: 400kcal | Carbohydrates: 90g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 845mg | Potassium: 155mg | Fiber: 7g | Sugar: 55g | Calcium: 619mg | Iron: 1mg
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Did You Make This Recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Do You Prepear?

I have partnered with Prepear as one of their Meal Plan Pros to offer meal plans and recipes to users. It makes meal planning fast and easy! Plus it's FREE!

Three screen shots of Prepear App with text that discusses benefits like shop from a grocery list, follow a meal plan, and collect new recipes. Available on Google Play and the App Store.

2 Ingredient Chocolate Cake collage photo with text.

2 Ingredient Chocolate Cake photo with text.

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Reader Interactions

Comments

  1. Cheryl Diane Swift says

    November 13, 2020 at 2:51 pm

    Just to verify you only use 12 ounces of the Kombucha and not the whole 16 ounce bottle?

    Reply
    • Willow Moon says

      November 13, 2020 at 3:07 pm

      That's correct. I've tried this with the full 16 ounces when testing a different flavor cake and it was too much liquid.

      Reply
  2. Alēm says

    August 19, 2020 at 11:06 am

    Can you do this with making your own batter? I’m not a fan of gluten free, but am vegan and have a batter I prepare from scratch.

    Reply
    • Willow Moon says

      August 19, 2020 at 3:26 pm

      I don’t see why not. You may need to tweak a few things with your batter. The kombucha replaces eggs, water, and oil that a box mix normally calls for. You could also use a regular chocolate cake mix instead of gluten free.

      Reply
  3. Bridgette says

    February 01, 2020 at 6:02 am

    This was delicious. I split the batter between two 8” cake pans, iced, and stacked. Beautiful presentation. Although the taste was delicious, it was sticky, It tended to stick to the roof of our mouths. Is that normal, or should I have done something different?

    Reply
    • Willow Moon says

      February 02, 2020 at 6:10 am

      It should be moist, but not sticky. It sounds like it needed more mixing.

      Reply
  4. Daphine says

    January 29, 2020 at 3:55 pm

    I will have to give this a try! Looks amazing!

    Reply
  5. Belinda Maidman says

    January 09, 2020 at 12:52 am

    Hi,

    To confirm that you do not add the oil and egg additional ingredients on the cake box mix and only the Kombucha?

    Belinda

    Reply
    • Willow Moon says

      January 09, 2020 at 6:21 am

      Yes, that is correct.

      Reply
  6. Ariel Shanelle says

    June 22, 2019 at 8:00 pm

    You are my hero! I've been searching for vegan cake recipes for a while now. My son LOVES chocolate cake so I'm glad to have a recipe I can try. Thank You!

    Reply
    • Willow Moon says

      June 23, 2019 at 8:25 am

      Chocolate cake couldn't be any easier when it's only two ingredients! I hope you and your son love it!

      Reply
  7. Marcy says

    February 06, 2019 at 3:19 pm

    This is my new favorite way to make cake! Great recipe! Next time I'm going to try other flavors.

    Reply
    • Willow Moon says

      February 06, 2019 at 3:20 pm

      Thanks Marcy!

      Reply
  8. Chris Stanley says

    November 12, 2018 at 11:49 am

    This is a lovely quick recipe, thank you for the detailed recipe.

    Reply
  9. Kelly says

    May 06, 2018 at 5:38 am

    I LOVE kombucha so I had to try this recipe. Gingerberry is one of my favorites as well so I used that. I love the fruity flavor it gives! It is subtle like you said - very good! I will be trying other flavors in the future. I think strawberry or cherry would be really good!

    Reply
    • Willow Moon says

      May 09, 2018 at 11:20 am

      Thanks Kelly! I will be trying other flavors as well. I think cherry will be the next one.

      Reply
  10. Nicci says

    May 04, 2018 at 1:23 pm

    I’d like to try this recipe;however, I’m a little confused.
    Do I add the drink to the cake mix and bake it for how long the box says to depending on my pan size? Or do I mix the cake according to the box directions and add the drink to the mix? Thank you for any help you’re able to provide.

    Nicci

    Reply
    • Willow Moon says

      May 05, 2018 at 11:47 am

      You only mix the cake mix and the kombucha (your 1st question) - literally two ingredients, so you don't follow the cake mix for the ingredients part, only the cake pan size part. Does that make sense? I hope so. I know it sounds too easy, right!

      Reply

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Namaste, I'm Willow!

Willow Moon

I have been vegan for 22 years and
gluten free for 10 years. Here you will
find healthy gluten free vegan recipes
and ways to heal, thrive, and
consciously create.

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