Rich, deeply chocolaty, and irresistibly fudgy, this moist ultimate chocolate cake is everything I crave when I want a decadent dessert. Whether it’s for a special celebration or a personal indulgence, this cake delivers big flavor without complicated steps—or guilt. Made with wholesome ingredients like spelt flour, coconut sugar, and applesauce, it’s proof that a healthier cake can still be incredibly satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups spelt flour (or all-purpose flour)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup coconut sugar (or regular sugar)
1/3 cup unsweetened applesauce
1 tbsp pure vanilla extract
1/3 cup oil (such as avocado or vegetable)
1 tsp vinegar (white or apple cider)
1 cup water or brewed coffee
Directions
I preheat the oven to 350°F (175°C).
Then, I grease an 8-inch round or square baking pan and line the bottom with parchment paper.
In a large mixing bowl, I whisk together the flour, cocoa powder, baking soda, salt, and sugar.
In another bowl, I mix the applesauce, oil, vanilla extract, vinegar, and water or coffee.
I pour the wet ingredients into the dry ingredients and stir until just combined—being careful not to overmix.
The batter goes into the prepared pan, and I smooth the top with a spatula.
I bake it for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool completely in the pan before removing it.
I frost it with chocolate ganache, whipped coconut cream, or whatever icing I’m in the mood for.
Servings and timing
This recipe yields 8 slices and takes about 10 minutes to prepare and 35 minutes to bake, for a total time of 45 minutes. Each slice contains approximately 210 kcal.
Variations
I sometimes use brewed coffee instead of water for a deeper chocolate flavor.
If I’m baking for gluten-sensitive friends, I swap in a gluten-free all-purpose flour blend.
For an extra-moist texture, I’ve also added a tablespoon of dairy-free yogurt or mashed banana in place of part of the applesauce.
When I want something festive, I fold in a handful of dairy-free chocolate chips or chopped walnuts before baking.
This cake also works beautifully as cupcakes—just reduce the baking time to about 18–22 minutes.
Storage/Reheating
I store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If I’ve frosted the cake with something perishable like coconut whipped cream, I always keep it chilled. For longer storage, I wrap slices tightly and freeze them for up to 3 months—then just thaw at room temperature or warm briefly in the microwave.
FAQs
What makes this chocolate cake so moist?
The combination of applesauce, oil, and just the right ratio of liquid to dry ingredients is what gives this cake its super moist and tender texture.
Can I make this cake gluten-free?
Yes, I’ve had success using a 1:1 gluten-free all-purpose flour blend in place of the spelt or regular flour. Just be sure to avoid overmixing.
Is there a substitute for coconut sugar?
Definitely—I’ve used regular granulated sugar, brown sugar, and even maple sugar in a pinch. The cake turns out delicious every time.
Can I turn this into a layer cake?
Absolutely. I double the recipe and divide the batter between two 8-inch pans for a classic two-layer cake. Just adjust the baking time and keep an eye on doneness.
What’s the best frosting for this cake?
I love pairing it with a silky chocolate ganache, but a classic chocolate buttercream or coconut whipped cream also works beautifully.
Conclusion
This moist ultimate chocolate cake is the kind of recipe I come back to time and time again. It’s simple, satisfying, and made with real, wholesome ingredients. Whether I’m baking for a birthday, a dinner party, or just a midweek chocolate craving, this cake always delivers. Once you try it, I’m pretty sure it’ll become a staple in your kitchen too.
Recipe:
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Moist Ultimate Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 slices
- Diet: Vegan
Description
A rich, deeply chocolaty, and irresistibly fudgy moist ultimate chocolate cake made with wholesome ingredients like spelt flour, coconut sugar, and applesauce. Naturally dairy-free, egg-free, and easy to make, it’s perfect for celebrations or a personal treat.
Ingredients
1 1/2 cups spelt flour (or all-purpose flour)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup coconut sugar (or regular sugar)
1/3 cup unsweetened applesauce
1/3 cup oil (such as avocado or vegetable)
1 tbsp pure vanilla extract
1 tsp vinegar (white or apple cider)
1 cup water or brewed coffee
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch round or square baking pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
- In another bowl, mix the applesauce, oil, vanilla extract, vinegar, and water or coffee.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before removing it.
- Frost with chocolate ganache, whipped coconut cream, or icing of choice.
Notes
Use brewed coffee instead of water for a deeper chocolate flavor.
Substitute with gluten-free flour for a gluten-free version.
Add dairy-free yogurt or mashed banana for extra moisture.
Fold in chocolate chips or chopped walnuts for added texture.
To make cupcakes, reduce baking time to 18–22 minutes.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze slices for up to 3 months; thaw at room temperature or microwave to reheat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
