This Air Fryer Cake is rich, tender and chocolatey, and super simple to make. It’s a homemade chocolate cake recipe that’s conveniently made in the air fryer and almost as easy as a boxed cake mix!
Did you know you can bake a cake in the air fryer? I’ll admit, I usually just stick with savory recipes like these air fryer potato slices (our latest snack obsession!) or these air fryer chicken bites.
But, lately I’ve been using it to make cakes and cookies (like these air fryer chocolate chip cookies), so I decided to turn my go-to cake recipe into an air fryer chocolate cake!
While the air fryer is usually a time saver, I’ll be honest with you – baking this cake recipe in the air fryer does not save you time compared to the oven. And, the oven is still my first choice for baking cakes.
But, the air fryer has many benefits and it’s a convenient alternative to oven baking.
If you have limited oven space, no oven or just don’t want to turn on your oven (hello, hot summer days!), this air fryer cake is a great option for you!
Why you’ll love this air fryer cake recipe
- It’s a super simple recipe. It’s made with mostly pantry staples. And, if you substitute water for the almond milk, you don’t need any perishable ingredients at all!
- There’s no electric mixer required and it’s a one bowl recipe.
- It’s dairy-free and vegan, made without butter, eggs or milk.
- You don’t need to heat up your kitchen baking a cake in the oven.
- If you’re entertaining or feeding a crowd, baking dessert in the air fryer is a great way to free up oven space.
Chocolate depression cake made in the air fryer
This chocolate cake recipe is actually a twist on a depression cake, which is a cake recipe dating back to the Great Depression, when baking ingredients like eggs, milk and butter were in short supply.
You might also know it as a crazy cake or wacky cake.
The ingredients are pretty simple. It’s essentially a cocoa cake made without eggs, butter and milk.
It’s a very common cake recipe, and while you might see slightly different ratios of ingredients, the basics include flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla.
While the cake recipe is pretty basic, I promise it doesn’t taste basic! It’s moist, rich, decadent and chocolatey. All the things you want in a chocolate cake!
Details on the ingredients
*Below is an overview of the ingredients for this cake. See the recipe card below for the exact quantities used.
Flour – You’ll need 1 1/2 cups of all-purpose white flour, spooned and leveled.
Sugar – The cake is sweetened with cane sugar, but you can substitute with granulated sugar or even coconut sugar.
Cocoa – Unsweetened cocoa powder adds a rich, chocolatey flavor. You can use either natural cocoa or dutch-processed. (Natural cocoa is naturally acidic, whereas dutch-processed has the acid neutralized). I normally used dutch-processed as it adds a more intense chocolate flavor.
Baking soda – Needed for leavening.
Salt – To enhance the flavors of the other ingredients.
Almond milk – While a traditional chocolate depression cake is made with water, I added almond milk for an extra tender and moist cake. You can use any type of non-dairy milk, just make sure it’s unsweetened. If you don’t need this cake to be dairy-free or vegan, you can use dairy milk. You can also just use water.
Oil – I used extra virgin olive oil but you can use another type of oil like vegetable, canola or avocado oil.
Vinegar – This cake doesn’t contain any eggs to help it rise, so the vinegar is needed to react with the baking soda to help create leavening. The recipe calls for apple cider vinegar but white vinegar works too.
Vanilla – Real vanilla extract enhances the rich chocolate flavor. In a pinch, you can use artificial vanilla.
How to make a cake in the air fryer
Grease a 7-inch round cake pan with non-stick cooking spray and line the bottom and sides with parchment paper.
In a large mixing bowl, sift together the dry ingredients. (Sifting is important to evenly incorporate the cocoa).
Add in the almond milk, oil, vinegar and vanilla and whisk until the cake batter is smooth.
Pour the batter into the prepared cake pan and tap the bottom of the pan on a hard surface to help release some air bubbles.
Place the pan in the air fryer basket and air fry at 250F for 55-60 minutes, or until a toothpick inserted into the middle comes out with just a few crumbs on it. (As air fryers can differ, I suggest checking on the cake after 45 minutes).
Let cool for 10 minutes in the pan and then turn out onto a wire rack to cool completely.
Top with your favorite frosting. We love it with this chocolate avocado frosting or coconut whipped cream! Chocolate buttercream works too (for a non-vegan cake)!
Frequently asked questions
Absolutely! You can use the air fryer to bake a number of things you would bake in the oven such as cakes, cookies, chocolate chip muffins and even cinnamon rolls! The air fryer is a great alternative to oven baking. When adapting recipes, I usually make smaller batches to accommodate the small size of the air fryer compared to the oven. And, I always adjust the baking temperature and time to prevent over-baking.
I used a Cosori 5.8 quart air fryer so the basket easily fits a 7-inch round cake pan. If you have a smaller air fryer, you’ll need to use a smaller cake pan and bake the cake for longer as the cake will be thicker.
While you don’t need to use a special air fryer cake pan, you’ll need to make sure the pan fits your air fryer basket. I used a 7-inch round cake pan with 3-inch high sides. The Cosori 5.8 quart will also fit some 8-inch round cake pans. (It’s a tight squeeze, so it depends on whether your cake pan has a thick edge on it). If you use an 8-inch or a 6-inch round cake pan, you will need to adjust the air frying time.
I tested a number of different temperature settings ranging from 250F to 350F degrees. At higher temperatures, the outside of the cake baked faster than the middle, so it browned too much on the outside while the middle was under-baked. A lower temperature takes longer, but the cake bakes more evenly. It will still crack a bit on top, but that’s unavoidable with the air fryer (in my experience).
For a 7-inch round cake baked at 250F, it takes about 55-60 minutes. The precise time depends on the size, brand and model of your air fryer. It also depends on the size of your cake pan. For instance, if you use a 6-inch, it will take longer to bake.
Storage instructions
If the cake is unfrosted, it can be stored in an airtight container at room temperature. If it’s frosted (and depending on the type of frosting used), you may need to refrigerate it.
The cake will stay moist and tender for 3-4 days.
You can also freeze the unfrosted cake. Just let it cool completely, then wrap it tightly in plastic wrap and place in a large freezer bag. It will last for up to 3 months in the freezer. Thaw before frosting.
Recipe substitutions
- You can use granulated sugar or coconut sugar in place of cane sugar.
- White vinegar can be used instead of apple cider vinegar.
- Substitute water, milk or another unsweetened non-dairy milk for the almond milk.
- Instead of extra virgin olive oil, use canola, vegetable or avocado oil.
Key recipe tips
- Grease and line the bottom and sides of the cake pan with parchment paper so the cake releases easily and doesn’t brown too much on the sides.
- You just need the parchment paper about 2-inches up the sides of the pan. If there is too much parchment paper exposed, the air circulation may blow it around and it will stick to the top of the cake.
- After the cake comes out of the air fryer, the top may be a little crispy. That’s okay. It will soften once covered and stored or topped with frosting.
- Let the cake cool for just 10 minutes in the pan and then turn out onto a wire rack. If it sits in the pan too long, the bottom will get soggy.
- The cake will be slightly domed with a few cracks. In my experience, the cracks are unavoidable for a cake baked in the air fryer due to the heating element being so close to the top of the cake. If you want the cake level, just trim the top before frosting.
More chocolate cake recipes
- Almond Flour Chocolate Cake
- Easy Chocolate Sheet Cake
- Mini Chocolate Bundt Cakes
- Chocolate Cranberry Cake
More air fryer recipes
- Air Fryer Snap Peas
- Air Fryer Pork Schnitzel
- Air Fryer Beets
- Air Fryer Chicken Patties
- Air Fryer Tortilla Chips
- Air Fryer Peppers and Onions
If you make this air fryer cake recipe, I’d love to hear what you think in the comments below!
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Air Fryer Cake
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Air Fry
- Cuisine: American
- Diet: Vegan
Description
This Air Fryer Cake is a homemade chocolate cake recipe that’s rich and moist, conveniently made in the air fryer and almost as easy as a boxed cake mix!
Ingredients
- 1 1/2 cups all-purpose white flour (spooned and leveled)
- 3/4 cup cane sugar (or granulated sugar)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or another non-dairy milk or water)
- 1/3 cup extra virgin olive oil (or canola, vegetable or avocado)
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 tablespoon vanilla extract
Instructions
- Grease a 7-inch round cake pan with non-stick cooking spray and line the bottom and sides with parchment paper (*see notes).
- In a large mixing bowl, sift together flour, sugar, cocoa, baking soda and salt. (Sifting is important to evenly incorporate the cocoa).
- Add in the almond milk, oil, vinegar and vanilla and whisk until the cake batter is smooth.
- Pour batter into prepared pan and tap the bottom of the pan off a hard surface to help release any air bubbles.
- Place the cake in the air fryer basket and air fry on 250F for 55-60 minutes, or until a toothpick inserted into the middle comes out with just a few crumbs on it. (Start checking on the cake after 45 minutes).
- Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
- Top with your favorite frosting and serve.
Notes
- Your 7-inch round pan should be at least 2 – 3 inches high.
- It’s important to grease and line the bottom and sides of the cake pan with parchment paper so the cake releases easily and doesn’t brown too much on the sides.
- You just need the parchment paper about 2-inches up the side of your pan. If there is too much parchment paper exposed, the air circulation may blow it around and it will stick to the top of the cake.
- After the cake comes out of the air fryer, the top may be a little crispy. That’s okay. It will soften once covered and stored or topped with frosting.
- Only let the cake cool in the pan for 10 minutes. If it stays in the pan for too long, the bottom will get soggy.
- The cake will be slightly domed with a few cracks. In my experience, the cracks are unavoidable for a cake baked in the air fryer due to the heating element being so close to the top of the cake. If you want the cake level, just trim the top before frosting
- I used a Cosori 5.8 quart air fryer for this recipe. If you have a different size, brand or model of air fryer, you may need to adjust the temperature and/or air frying time slightly.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: air fryer cake, chocolate cake, depression cake
Hi Leanne
I made the chocolate cake for the first time.
I baked it for 45 mins.
It is so good, and fudgy.
I picture chopped nuts, the cake, vanilla ice cream, and a little
fudge topping
Hi Sally! I’m so glad you enjoyed the cake. Adding some ice cream sounds like a great idea!
I want to make this cake.
I have the instant pot 6 quart.
Can I make the cake in it?
If so, where could I find a pan that size.
Hi Sally! I’ve only made this cake in a Cosori 5.8 quart air fryer. I’m not familiar with the Instant Pot air fryer. I bought my 7-inch round pan at Winners Homesense but they’re available on Amazon too!