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Serving inspiration for air fryer chocolate cake for one: a small plated cake with sauce, unlike the recipe's unfrosted ramekin cake.

Air Fryer Chocolate Cake for One

Air fryer chocolate cake for one in a ramekin, with no egg to divide. Get exact quantities and center-doneness checks for a small cocoa dessert.
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 1 small cake
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons all-purpose flour 24 g
  • 1 tablespoon unsweetened cocoa powder 5 g
  • 2 tablespoons granulated sugar 25 g
  • 1/8 teaspoon baking powder
  • Tiny pinch fine salt
  • 3 tablespoons milk 45 ml
  • 2 teaspoons neutral oil 10 ml, plus a few drops to grease
  • 1/4 teaspoon vanilla extract

Equipment

  • 2-quart or larger air fryer
  • 8-ounce oven-safe ramekin about 4 inches wide, approved for the appliance
  • Small bowl and fork
  • measuring spoons
  • Toothpick or thin skewer
  • Oven mitts and heatproof trivet

Method
 

  1. Lightly grease the ramekin. Preheat to 320 F (160 C) if your model recommends it.
  2. Mix flour, cocoa, sugar, baking powder and salt, breaking cocoa lumps. Add milk, oil and vanilla and stir gently just until combined, scraping the bowl base. Do not taste raw batter.
  3. Scrape batter into the ramekin and level it. Fill no more than halfway; use a suitable larger dish if needed. Place level in the basket with airflow space.
  4. Air fry at 320 F (160 C) for an estimated 12 to 16 minutes, checking from 11 minutes. The center must be set and a toothpick inserted in the middle must emerge without wet batter; a few moist crumbs are fine. Continue in short intervals if wet. If the top darkens first, lower to 300 F (150 C) and continue checking. Do not use loose foil.
  5. Use oven mitts to remove the ramekin to a trivet. Cool at least 5 minutes before eating; the dish may still be hot. Makes one small cake.

Notes

Egg-free does not mean raw batter is safe: flour must cook fully. This is not a molten-center cake.
Times and nutrition are estimates. Total includes 5 minutes cooling and excludes model-specific preheating.
Use a compatible oven-safe ramekin, not an ordinary decorative mug; avoid sudden dish temperature changes.
Refrigerate leftovers within 2 hours, or 1 hour above 90 F (32 C), and use within 3 to 4 days. Reheat to 165 F (74 C).
Contains wheat and milk. Stock photo shows a plated glazed cake; this recipe stays unfrosted in its ramekin. Sauces and toppings excluded.