Quick & Easy One-Bowl Vegan Chocolate Cake

Vegan, gluten-free, sugar-free, low-fat, and super moist — this one-bowl chocolate cake comes together with minimal cleanup and no oil. Makes 1 cake or 12 cupcakes.

• Applesauce replaces oil for a low-fat bake
• Monk fruit keeps it sugar-free
• Dairy-free and egg-free, fully vegan

Ingredients

Wet Ingredients

• 1 cup unsweetened plant-based milk (almond, oat, or soy)
• 1 tsp apple cider vinegar
• ¼ cup unsweetened applesauce
• ⅔ cup monk fruit sweetener (granulated, sugar-replacement)
• 1 tsp pure vanilla extract
• 2 oz unsweetened chocolate, melted

Dry Ingredients

• 1 cup gluten-free flour of choice (oat flour used here)
• ⅓ cup unsweetened cocoa powder
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt

Directions

1. Preheat oven to 350°F. Lightly grease a cake pan or line a muffin tin.
2. In a large bowl, whisk together the plant-based milk and apple cider vinegar.
3. Add the monk fruit sweetener, applesauce, vanilla, and melted chocolate. Whisk until smooth.
4. Add all dry ingredients directly into the same bowl. Gently mix until just combined and smooth — do not overmix.
5. Pour the batter into the prepared pan.
6. Bake at 350°F for about 30 minutes.
7. Let cool completely before slicing or frosting.

Serving Tip

For extra fudgy texture, slightly underbake. Works beautifully as cupcakes or a single-layer cake. Frost with dairy-free chocolate frosting, or enjoy plain — it’s moist enough on its own.

Macros (Per Serving – 8 Servings)