Frosted Chocolate Cake and Cupcakes Gluten Dairy Egg Fre
Indulge in the rich flavors of this Frosted Chocolate Cake and Cupcakes recipe—entirely gluten-free, dairy-free, and egg-free, making it perfect for those with food sensitivities or dietary preferences. Crafted with a blend of gluten-free all-purpose flour, unsweetened applesauce, and a touch of apple cider vinegar, this recipe produces irresistibly moist and tender cakes or cupcakes. Each decadent bite is elevated with a velvety, dairy-free chocolate frosting, ensuring a luscious finish. The batter comes together effortlessly in under 20 minutes, and with its versatile preparation, you can create a show-stopping layer cake or a delightful batch of cupcakes. Whether you're celebrating a special occasion or simply treating yourself, this recipe is proof that allergen-friendly baking can be both simple and indulgent. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.75 cup Cocoa powder (unsweetened)
- 1.5 cups Granulated sugar
- 2 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Neutral oil (e.g., vegetable, canola, or avocado)
- 2 teaspoons Vanilla extract
- 1 cup Dairy-free milk (e.g., almond, oat, or soy)
- 1 tablespoon Apple cider vinegar
- 16 ounces Dairy-free, gluten-free chocolate frosting
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans or prepare a 12-cup muffin tin with liners if making cupcakes.
In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking soda, and salt until well combined.
In a separate bowl, mix the applesauce, oil, vanilla extract, dairy-free milk, and apple cider vinegar.
Slowly pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.
Divide the batter equally between the prepared cake pans or pour into the muffin liners, filling each about 2/3 full.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes or cupcakes to cool completely in the pans for 10 minutes before transferring to a wire rack to cool fully.
Once cooled, spread the dairy-free chocolate frosting evenly over the cakes or onto the tops of the cupcakes as desired.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
5396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 864.4 g | 314% | |
| Dietary Fiber | 104.4 g | 373% | |
| Total Sugars | 504.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 711 mg | 55% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 3747 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
