Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Credits : Canadian Living Magazine
Chocolate Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt; whisk in oil, applesauce, vanilla and 1 cup water. Stir in vinegar. Scrape into greased parchment paper–lined 9-inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan for 20 minutes. Invert onto rack; peel off parchment paper. Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Chocolate Glaze: While cake is baking, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with coconut milk, whisking, until melted, about 5 minutes. Let cool for 25 minutes. Pour over cake, spreading to edges. Refrigerate until set, about 20 minutes. Bring to room temperature before serving.
Tip from The Test Kitchen: When baking with coconut milk, use a brand that contains an emulsifier, such as guar gum, which will prevent the milk from separating.
Makes 8 to 10 servings.
Nutritional facts per each of 10m servings: about
- Fibre 3 g
- Sodium 260 mg
- Sugars 30 g
- Protein 3 g
- Calories 274.0
- Total fat 11 g
- Potassium 415 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 45 g
- Iron 17.0
- Folate 12.0
- Calcium 1.0