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Homemade Chocolate Air Fryer Cake

A rich and moist chocolate cake made effortlessly in an air fryer, featuring a crispy exterior and a soft, fluffy center. Perfect for chocolate lovers and quick gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder (Dutch-process for best taste)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Wet Ingredients
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup milk (or almond milk for a dairy-free option)
  • 1 tsp vanilla extract
  • 2 large eggs Can substitute with flaxseed meal mixed with water as a binder

Method
 

Preparation
  1. Preheat the Air Fryer to 320°F (160°C).
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Create a well in the center of the dry ingredients, add in the wet ingredients: vegetable oil, milk, vanilla extract, and eggs, and stir until the batter is smooth.
  4. Grease a round 6-inch baking pan that fits in the air fryer and pour the batter into the pan, smoothing the top.
Cooking
  1. Carefully place the pan in the air fryer basket and cook at 320°F (160°C) for about 20 minutes or until a toothpick inserted comes out clean.
  2. Let the cake cool for a few minutes before removing it from the pan, then cool completely on a wire rack before serving.

Notes

To store, keep the cake in an airtight container at room temperature for up to 3 days or freeze wrapped tightly in plastic for up to 3 months. To reheat, slice and air fry at 300°F (150°C) for about 5 minutes.