Looking for something sweet for that next family gathering? You can never go wrong with a classic! As one of life’s greatest pleasures, a well-made chocolate cake can feel like something out of a dream. However, if you’re one of the more than 15 million Americans currently living with a food-related allergy, that sweet chocolate dream may be more of a nightmare, depending on your dietary restrictions.
The most common ingredients in traditional baking recipes are prime triggers for food-related allergic reactions: Milk (~65% of the global population is allergic to dairy), eggs (~2% of children have an egg allergy), wheat/gluten (an estimated 0.5–6% of the global population has gluten sensitivity) and more.
So what can be done when cravings come calling for a snack you can’t stomach? The answer is simple! In this modern age of online chefs, countless cooking blogs are at your fingertips, offering allergy-friendly alternatives to almost all of your favorite foods. From paleo, vegan almond cookies to allergy-friendly apple cinnamon muffins and more, it’s easier than ever to find tasty treats that are safe for all diets!
Once again, we pulled out our whisks, grabbed our aprons and headed into the kitchen to test out another new recipe. We prepared this vegan chocolate cake from NoraCooks that was just downright heavenly! From ages three to 77, this recipe was a certified crowd-pleaser at a relative’s birthday, with some even going as far as to call it the “best flourless torte” they’d ever had.
Downright Heavenly Vegan Chocolate Cake
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil OR melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
Chocolate Buttercream Frosting
- 1 cup cocoa powder
- Use dark chocolate cocoa powder for a richer flavor
- 1 1/2 cups earth balance vegan butter, softened, baking sticks preferred
- 4-5 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4-1/2 cup unsweetened almond milk
- Substitute oat milk to make recipe nut-free
- Preheat oven to 350°F and grease two 9-inch circular cake pans or one 12×9-inch pan. Line pan(s) with parchment paper and lightly flour for easy removal.
- Add one tablespoon of vinegar to one cup of unsweetened almond milk/oat milk. Stir slightly and set aside to curdle.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
- Add oil, applesauce, vanilla and vinegar mixture. Mix with a hand mixer on medium speed until well combined.
- Lower mixer speed and carefully pour into boiling water, continuing to mix into the cake batter until combined. The batter should seem very runny at this point.
- Add batter to cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
Chocolate Buttercream Frosting
- Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
- Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
- Add half of the powdered sugar and half of the almond/oat milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low and turn to high. Mix until fluffy and combined.
- If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn’t hold its shape, add more powdered sugar until it thickens up.
- Frost the cake using an icing spatula or just a butter knife.
Finish off your baking fun by decorating with your favorite sprinkles and other toppings to give your cake a little personality! I hope you find this cake as delicious as we did! Check our Charleston Allergy and Asthma blog often for new, tasty recipes.