Sugar-Free Vegan Chocolate Cake
Indulge guilt-free with this rich and moist Sugar-Free Vegan Chocolate Cake, a healthier twist on the classic dessert. Sweetened naturally with luscious Medjool dates, this chocolate cake is as decadent as it is nutritious, featuring whole wheat pastry flour and unsweetened applesauce for a tender, wholesome texture. The clever addition of almond milk and apple cider vinegar creates a tangy vegan "buttermilk" that enhances the cake's moistness and depth of flavor. Quick and easy to make, with just 20 minutes of prep time, this recipe is completely dairy-free, egg-free, and free from refined sugar, making it the perfect treat for anyone seeking a plant-based dessert. Serve it plain or with your favorite sugar-free vegan frosting for an extra-special touch—ideal for birthdays, celebrations, or a cozy dessert at home.
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Recipe Information
Ingredients
- 2 cups Whole wheat pastry flour
- 1 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 1.5 cups Medjool dates (pitted)
- 1.5 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened applesauce
- 1 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.
In a blender or food processor, blend the pitted Medjool dates and almond milk until smooth and creamy. This creates a natural date-sweetened paste.
In a small bowl, mix the almond milk-date mixture with apple cider vinegar and let it sit for 2-3 minutes. This creates a vegan 'buttermilk.'
Add the melted coconut oil, vanilla extract, and unsweetened applesauce to the ‘buttermilk’ mixture. Stir until well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Slowly add the cup of boiling water to the mixture, stirring until the batter is smooth. The batter will be quite thin, but that's normal.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve as is or frost with your favorite sugar-free vegan frosting. Enjoy!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 21.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 587 mg | 12% | |
*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.
