Frosted Chocolate Cake and Cupcakes Gluten Dairy Egg Fre

Nutriscore Rating: 55/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 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

9 steps

1. 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.

2. In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking soda, and salt until well combined.

3. In a separate bowl, mix the applesauce, oil, vanilla extract, dairy-free milk, and apple cider vinegar.

4. Slowly pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.

5. Divide the batter equally between the prepared cake pans or pour into the muffin liners, filling each about 2/3 full.

6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cakes or cupcakes to cool completely in the pans for 10 minutes before transferring to a wire rack to cool fully.

8. Once cooled, spread the dairy-free chocolate frosting evenly over the cakes or onto the tops of the cupcakes as desired.

9. Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

1 serving (140.8g)

Calories		455
% Daily Value*
Total Fat		21.3 g	27%
	Saturated Fat	5.8 g	29%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		367 mg	16%
Total Carbohydrate		70.1 g	25%
	Dietary Fiber	8.9 g	32%
	Total Sugars	42.1 g
Protein		5.5 g	11%
Vitamin D		0.2 mcg	1%
Calcium		59 mg	5%
Iron		3.7 mg	20%
Potassium		321 mg	7%

*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.

Source of Calories

Fat: 2294 cal (38.7%%)

Protein: 266 cal (4.5%%)

Carbs: 3362 cal (56.8%%)