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Healthy Chocolate Cake

Healthy Chocolate Cake
  • Dairy Free
  • Gluten Free
  • Nut Free

Ingredients:

For the Cake

3/4 cup plain flour/GF flour *see note for other options

1/3 cup cocoa powder

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup unsweetened applesauce

1/3 cup unrefined cane sugar/brown sugar

1 tsp vanilla

For the Frosting This makes a small amount of frosting as the cake doesn't need much

1 1/2 tbsp lite Nuttelex or other dairy free butter/margarine alter-native

1 1/2 tbsp unsweetened cocoa powder

1/2 cup sifted icing sugar

1/2 tsp vanilla

 

Method:

1. Preheat oven to 180°C/355°F.

2. Grease and line a small cake tin (or cup-cake tins)

3. In a large mixing bowl combine flour, co-coa, baking powder, baking soda and salt.

4. In a separate medium mixing bowl com-bine applesauce, sugar and vanilla and pour into dry ingredients.

Note: if your mix is not wet enough, add in some milk or water until it reaches a thick cake batter consistency. Your climate/temperature/flour etc can all contribute to differences in consistency so use your best judgement!

5. Mix until just combined and pour into cake tin.

6. Bake for 20-35 minutes or until cooked through and a skewer inserted removes clean. If making cupcakes, cook for ~10-15 minutes or until cooked through.

7. For the frosting, cream the butter and sug-ar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined. If needed, add a couple of drops of milk/non dairy milk until your de-sired consistency is reached.

 

*Flour Options With the flour, you can use: Gluten free or regular plain flour

1/4 + 1/8C oat flour and 1/4 + 1/8C plain flour (GF or regular)

1/4 + 1/8C wholewheat flour and 1/4 + 1/8C plain flour

1/4 + 1/8C buckwheat flour and 1/4 + 1/8c gluten free flour

I also regularly use Orgran Buckwheat Pancake mix (which has no added sugar) for a light gluten free cake with some added nutrition

Recipe submitted by Kristy Sayer of Southern in Law

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