Apple Cocoa Cake (No Sugar, No Flour, Vegan)
🌱 Apple Cocoa Cake (No Sugar, No Flour, Vegan) 🍎🍫
This Apple Cocoa Cake is naturally sweetened with apples, completely flourless, and 100% vegan. It’s moist, deeply chocolatey, and has a tender crumb that feels indulgent while staying free of refined sugar and traditional flour. Perfect when you want a healthier chocolate treat that still satisfies.
I love how simple the ingredients are and how rich the final cake tastes. The apples keep everything soft and moist, while the cocoa gives it that classic deep chocolate flavor. A glossy chocolate topping makes it look bakery-worthy. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Apple Cocoa Cake 💚
- 🌱 Completely vegan and dairy-free
- 🍎 Naturally sweetened with apples (no refined sugar)
- 🚫 No flour required
- 🍫 Rich chocolate flavor
- ⏱️ Simple one-bowl style
- 🧊 Moist and keeps well
The Secret to a Moist Flourless Cake
Grated or blended apples provide both natural sweetness and moisture, so there’s no need for refined sugar or traditional flour. Almond flour or finely ground oats give structure while keeping the cake tender. A good amount of cocoa powder delivers deep chocolate taste, and a simple melted dark chocolate glaze adds that glossy finish.
Frequently Asked Questions ❓
Can I use oat flour instead of almond flour? 🌾
Yes. Finely ground rolled oats (oat flour) work well as a substitute. The texture will be slightly denser but still moist and delicious.
How sweet is this cake? 🍎
It has a mild natural sweetness from the apples. If you prefer it sweeter, you can add 2–3 soft Medjool dates (blended with the apples) or a tablespoon of maple syrup.
How should I store it? 🧊
Keep covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It also freezes well for up to 2 months.
🌱 Apple Cocoa Cake (No Sugar, No Flour)
Ingredients 🛒
- 3 medium ripe apples (about 400 g), peeled, cored, and grated or blended
- 1½ cups (150 g) almond flour (or finely ground oats)
- ½ cup (50 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup (80 ml) plant milk
- ¼ cup (60 ml) neutral oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- Optional: 2–3 soft Medjool dates (for extra sweetness)
For the Chocolate Topping (optional)
- ⅓ cup dairy-free dark chocolate chips or chopped dark chocolate
- 1 teaspoon coconut oil
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line a loaf pan or small round cake pan with parchment paper.
- If using dates, blend them with the grated/blended apples until smooth. Otherwise, simply grate or blend the apples.
- In a large bowl, mix the almond flour, cocoa powder, baking powder, and salt.
- Add the apple mixture, plant milk, oil, and vanilla. Stir until a thick, smooth batter forms.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the topping: Melt the dark chocolate with the coconut oil. Pour or spread over the cooled cake and let it set before slicing.
Nutrition
| Nutrient | Per slice (1/10) |
|---|---|
| Calories | 165 |
| Protein | 4g |
| Net carbohydrates | 12g |
| Total carbohydrates | 16g |
| Fiber | 4g |
| Total fat | 11g |
| Sodium | 95mg |
Estimates based on almond flour and natural apples with no added refined sugar. Exact numbers may vary by apple size and whether dates are added.
Notes & Tips 💡
- Use ripe, sweet apples for the best natural sweetness.
- The cake is denser than traditional flour cakes — this is normal for flourless recipes.
- For a richer chocolate flavor, use a good-quality dark cocoa powder.
- Let the cake cool completely before adding the glaze so it sets properly.
This Apple Cocoa Cake is naturally sweet, flourless, and full of deep chocolate flavor. A simple, wholesome treat that still feels like a real dessert. 🍎🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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