You don’t need to be vegan or have a food allergy to love this cake. It’s decadent, fudgy, and hits all the marks of a perfectly rich and chocolate-y cake.
When it comes to chocolate cake, few things can match the depth and flavor that a truly rich and fudgy cake can bring. Today, I’m sharing a chocolate cake that is reminiscent of a fine European confection. This chocolate cake is entirely egg and butter free and relies on the natural goodness of olive oil and applesauce for a moist, dense richness.
My meat-and-potatoes athlete of a husband has gone mostly plant-based in the last few years to remedy high cholesterol, etc. and in search of a cake to celebrate his birthday a while back, I discovered a vegan chocolate cake on noracooks.com, Nora claimed it was the best chocolate cake. She was right. It bakes up like a guilty pleasure.
I made a few personal adjustments to the base recipe, adding olive oil and swapping almond milk for flax milk, and using a particular blend of Dutch cocoa to keep this cake completely nut-free for my son – and lo and behold, it has become my go-to indulgent chocolate cake. This is my favorite chocolate cake ever – no flavor or texture has been compromised in the baking of this delightful cake, instead it has been elevated tenfold. Try it, you’ll see.
It’s perfect for company and I love it served as a single layer cake, understated and elegant, a beautiful accompaniment to tea or coffee. If you’re hosting a group, consider bringing two single layered cakes at each end of the table, or serve one cake while saving the other entirely for yourself. Want to layer the two cakes? Go right ahead and use your favorite frosting. You can’t go wrong it’s a win, win, win.
The Allure of a Single Layer Cake
There’s something charming about a single layer cake. It exudes an effortless and quiet elegance that makes it perfect for any occasion, whether it’s a casual weeknight dessert or something to share at a more sophisticated gathering. Dusted with powdered sugar it lends itself to being a little different than the expected. Also consider adding seasonal berries for a little something something.
This uncomplicated single layer allows the cake to shine through without distraction. The elegance and simplicity is what makes a single layer cake a beloved choice among dessert enthusiasts.
The Secret Ingredients: Olive Oil, Applesauce… and Boiling Water!
What stands out about this cake is its use of olive oil in place of typical baker’s ingredients. Olive oil not only adds a subtle depth but also contributes to a moist texture that enhances the fudginess. Applesauce adds natural moisture and richness, and the addition of boiling water kicks everything into gear adding to the moisture and density that makes this cake feel entirely indulgent.
Nut-Free
To keep this recipe nut free, consider using Saco Pantry Dutch-blend cocoa or unsweetened cocoa powder from Vermont Nut Free along with flax milk. As always check labels for any manufacturing changes and/or allergy statements.
Crafting Fudgy Perfection
As you prepare this cake, you’ll find that the process is as straightforward as it is rewarding.
Ingredient Roundup:
- Flax milk
- Apple Cider Vinegar
- Flour
- Sugar
- Unsweetened Cocoa (The Dutch variety for added depth)
- Baking powder
- Baking soda
- Olive oil
- Applesauce
- Vanilla
- Water
Serving
Once the cake has completely cooled, give it a light dusting of confectioner’s sugar.
For those who desire that extra indulgence, feel free to layer the two cakes with your favorite frosting. Consider a simple ganache or top with seasonal berries.
This luscious, fudgy chocolate cake is proof that you don’t need eggs or butter to create an incredibly satisfying dessert. With its simple ingredients and rich flavors, it’s easy to incorporate into any dessert plan while still feeling indulgent. Whether you enjoy it on its own or dressed up with layers of frosting, this cake is a hit.
Show Me on Instagram
If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
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Ingredients
- 1 cup cold flax milk substitute with soy milk
- 1 tbsp raw apple cider vinegar recommended Bragg's organic, raw and unfiltered
- 2 cups flour, unbleached, all-purpose recommended King Arthur organic
- 1¾ cup granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch blend for depth) recommended Saco Pantry brand
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp fine sea salt
- 1/2 cup olive oil
- 2/3 cup applesauce
- 1 tbsp vanilla extract
- 1 cup boiling water
- confectioner's sugar, for dusting
Instructions
- Preheat the oven to 350 ℉ (177 ℃). Grease two 9-inch (22.8-cm) cake pans or line the bottom with parchment paper rounds and set aside.
- Add the vinegar to the cold milk and briefly stir to combine, set aside. This will create a plant-based buttermilk.
- In a large mixing bowl, add the flour, sugar, cocoa powder, baking powder and baking soda, and salt and whisk well to incorporate.
- Add the olive oil, applesauce, vanilla and flax milk mixture. Using a stand mixture or a hand mixer, mix on medium speed until just combined. Lower the speed and add the boiling water, taking care. Mix to combine. The mixture should be very runny.
- Divide the batter between two cake pans. Bake 30-35 minutes or until the center sets. Cool the cakes for at least 10 minutes before removing from the pans. Dust with confectioner's sugar or frost as desired.
Notes
Adapted from Noracooks.com
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