Nut-Free Vegan Chocolate Cake
Indulge in the rich, moist decadence of this Nut-Free Vegan Chocolate Cake—perfect for those with dietary restrictions and anyone craving a chocolatey treat! This easy-to-follow recipe combines simple pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar with plant-based milk and unsweetened applesauce to create a tender crumb without eggs or nuts. A splash of white vinegar ensures a light, fluffy texture, while optional garnishes like dairy-free chocolate chips or powdered sugar add a touch of elegance. Ready in under an hour, this allergen-friendly dessert is ideal for parties, birthdays, or any special occasion. Serve it with a favorite dairy-free frosting or enjoy it as is for a wholesome slice of chocolate heaven!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 1.5 cups Plant-based milk (e.g., oat milk or soy milk)
- 0.5 cups Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 tablespoon White vinegar
- 0.5 cups Dairy-free chocolate chips (optional for garnish)
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easier removal.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine thoroughly.
In a separate medium bowl, mix the applesauce, plant-based milk, vegetable oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix gently with a whisk or spatula until just combined. Be careful not to overmix.
Add the white vinegar to the batter and stir until it is evenly incorporated. The vinegar will react with the baking soda to create a fluffy texture in the cake.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
Once the cakes are cool, you can frost them with your favorite dairy-free frosting or simply dust the tops with powdered sugar. Optionally, sprinkle dairy-free chocolate chips on top as a garnish.
Slice and serve your nut-free vegan chocolate cake for a delightful treat!
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 714.5 g | 260% | |
| Dietary Fiber | 83.2 g | 297% | |
| Total Sugars | 389.2 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 783 mg | 60% | |
| Iron | 45.5 mg | 253% | |
| Potassium | 3927 mg | 84% | |
*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.
