Nut-Free Vegan Chocolate Cake

Indulge in the decadence of this Nut-Free Vegan Chocolate Cake, a rich and moist dessert that’s perfect for those with dietary restrictions or a love for plant-based baking. Made with simple pantry staples like unsweetened applesauce for natural moisture and a splash of white vinegar to ensure a delightfully fluffy texture, this recipe delivers classic chocolatey goodness without any nuts, eggs, or dairy. With just 15 minutes of prep time, it’s effortlessly easy to whip up and bakes to perfection in under 40 minutes. Whether topped with a sprinkle of powdered sugar, a handful of dairy-free chocolate chips, or your favorite vegan frosting, this cake is a crowd-pleaser for birthdays, holidays, or casual weeknight indulgences. Truly a nut-free vegan dessert that doesn’t compromise on flavor!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine thoroughly.

Step 3

In a separate medium bowl, mix the applesauce, plant-based milk, vegetable oil, and vanilla extract until well combined.

Step 4

Add the wet ingredients to the dry ingredients and mix gently with a whisk or spatula until just combined. Be careful not to overmix.

Step 5

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.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

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.

Step 9

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.

Step 10

Slice and serve your nut-free vegan chocolate cake for a delightful treat!

Nutrition Facts

Serving size	1490.8 grams (1490.8g)

Amount per serving	% Daily Value*
Calories	4229

Total Fat 175.60g	225%
Saturated Fat 50.30g	251%
Polyunsaturated Fat 67.20g
Cholesterol 0mg	0%
Sodium 4124mg	179%
Total Carbohydrate 714.50g	260%
Dietary Fiber 83.20g	297%
Total Sugars 389.20g
Protein 73.20g	146%

Vitamin D 150IU	750%
Calcium 783mg	60%
Iron 46mg	253%
Potassium 3927mg	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.

Source of Calories

Fat: 33.4%

Protein: 6.2%

Carbs: 60.4%