Brace yourself for a chocolate cake so virtuous it could double as a health guru. This one is fat-free, sugar-free, and devoid of eggs, butter, or milk. Yep, it’s practically a salad! Don’t let its squeaky-clean résumé fool you, though—this cake is chocolatey dense and boasts a tender crumb that’ll have your taste buds doing a happy dance. Oh, and did we mention it’s vegan and gluten-free? That’s right, this is the cake that proves you can have your (healthy) cake and eat it too—guilt-free!
Chocolate Cake Ingredients
- 1 1/2 cups Kialla unbleached all purpose flour
- 1/4 cup cocoa powder
- 1 cup Nirvana granulated erythritol, or sweetener of choice
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon Gaga’s apple cider vinegar
- 1 teaspoon Chef’s Choice vanilla extract
- 6 tablespoon Terrasana unsweetened apple puree*
- 1 cup water
Chocolate Cake Instructions
- Preheat the oven. Preheat the oven to 180C. Prepare a small bundt tin by greasing the inside with some coconut oil, then dusting it with flour or cocoa powder (or line an 20cm springform pan with parchment paper) and set aside.
- Mix dry ingredients. In a large mixing bowl, combine the flour, erythritol,cocoa powder, baking soda, and salt, and mix well.
- Add in the wet ingredients. Add the vanilla extract, apple cider vinegar, and unsweetened apple puree and mix well. Pour the water over the top and mix until fully combined.
- Baking time! Pour the cake batter into the prepared pan and bake for 25-30** minutes, or until a skewer comes out just clean. You may wish to turn the cake once after 15 minutes to ensure that the cake is baked with even heat distribution.
- Cool and serve. Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, serve your chocolate cake simply as it is or with some fresh berries, or for a touch of decadence, top with your favourite chocolate drizzle frosting and a light scatter of black sea salt flakes***. Enjoy!
Notes
* I you can’t get apple sauce, peel, quarter and core 1-2 apples. Add the apples and a couple of tablespoons of water to a saucepan with a tight fitting lid. Heat them with the lid closed over medium heat until the apples are soft and easily pierced with a fork or skewer. Remove from the heat and puree using a stick mixer until smooth.
** It is important not to over bake this cake as it may become dry since it doesn’t use fats or eggs in the batter. We recommend setting your timer for 25 minutes and checking the cake at 5 minute intervals to check doneness.
*** Optional chocolate drizzle. (Not fat free, but still ticks the gluten free, sugar free and vegan boxes).
In a small microwave safe bowl, melt ¾ cup of chopped sugar-free chocolate with 1 tbs coconut oil in the microwave for 20 second intervals stirring in-between until melted, combined and runny. Drizzle over the cooled cake and sprinkle with a pinch of black sea salt flakes (optional) for a little extra something something.
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