This dairy-free and egg-free chocolate cake recipe is so easy, I know you’re going to be amazed. I think it’s a great opportunity to get those reluctant cooks and even the kids in the kitchen for this. The cake ingredients include whole-wheat flour, unsweetened baking cocoa powder, baking soda and powder, applesauce, vanilla, and vinegar. his beautifully decadent chocolate cake recipe is not only amazingly delicious, but it also happens to be vegan and completely sugar-free (unless you don’t want it to be).
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsweetened cocoa powder
- 1 cup date paste (3/4 cup unrefined sugar for those not doing sugar-free)
- 3/4 cup applesauce
- 1-1/4 cup plant milk
- 2 tsp vanilla
- 1 Tbsp apple cider vinegar
- 1 cup cooked sweet potato (peeled)
- 1/2 cup almond butter (or cashew butter)
- 3/4 cup dates (pitted) (3/4 cup unrefined sugar for those not doing sugar-free)
- 1/4 cup plant milk
- 1/2 cup cocoa powder
- 1/4 tsp sea salt
- 1 Tbsp vanilla
1. Preheat the oven to 350°F and make some date paste (if using).
2. Date paste is simply 1 cup pitted dates and 3/4 cup water blended well in a blender or food processor. For more instructions, please see notes in the article above. Once the date paste is ready, set it to the side to be added to the wet ingredients shortly.
3. Place all of the dry ingredients–flour, baking powder, baking soda, salt, cocoa powder–in a large mixing bowl and whisk together well. If you’re using sugar instead of date paste, add the dry sugar in this step.
4. In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, date paste (if using)–and whisk together thoroughly.
5. Next, pour the wet ingredients into the large bowl with the dry ingredients and whisk together well.
6. Pour the cake batter into a silicone baking pan (or line a regular pan with parchment paper to prevent sticking) and bake at 350°F for 30-35 minutes. This recipe will make two 8″ round cake pans.
7. Oven temperatures vary, so around the 25-minute mark, remove the cake from the oven and test for doneness. To do this, insert a toothpick into the highest center point. If the toothpick comes out clean, the cake is done, otherwise place back into the oven and test again in 5-10 minutes.
8. Once the cake or cupcakes are done, remove from oven and allow to cool before frosting.
1. I like the take the easy way out and cook my sweet potato quickly by poking a few holes in it with a knife, wrapping it in a wet paper towel, and placing it in the microwave for about 5-6 minutes depending on the size of the potato.
2. Once it’s done, I simply remove the peelings and use the potato flesh in this frosting recipe.
3. Simply place all the frosting ingredients–including the cooked sweet potato– in a blender or food processor and mix until smooth. More frosting tips can be found in the article above.
4. When the cake or cupcakes has cooled, frost and serve!
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.