A rich, fudgy chocolate cake does not need flour, butter, or oil. This recipe uses just four ingredients, with no dairy products and no white sugar, offering a simple way to make a chocolate dessert that can be stored in the fridge and served the next day.
The preparation itself takes only a few minutes, with the blender doing most of the work. Instead of whipping egg whites, melting chocolate, or preparing a batter in several stages, the ingredients go into the blender, are blended into a smooth batter, and can be put straight into the oven.
The secret to the texture: one surprising ingredient
The surprising ingredient in the cake is unsweetened applesauce, which adds moisture and serves as a base for the batter instead of some of the fatty ingredients typically found in chocolate cakes.
Whole eggs and additional egg yolks are used alongside it, contributing to the cake's structure and rich texture. Cocoa powder provides the chocolate flavor, and coconut sugar adds sweetness.
The result is meant to be a relatively dense, moist cake with a pronounced chocolate flavor. To achieve the desired texture, it is important to let the cake cool completely before removing it from the pan, and it is also best to transfer it to the fridge for a few hours before serving.
Ingredients
Unsweetened applesauce, store-bought or homemade
Cocoa powder, preferably Dutch process (alkalized cocoa with a milder flavor)
Whole eggs and additional egg yolks
Coconut sugar, or a suitable granulated sugar substitute
Preparation
- Place the applesauce, eggs, egg yolks, and coconut sugar into a powerful blender. Blend until a smooth, uniform mixture forms.
- Add the cocoa powder and keep blending until it is fully mixed into the batter.
- Transfer the batter to a prepared baking pan.
- Bake in the oven for about 60 minutes, or until the center of the cake is set.
- Remove from the oven and let the cake cool completely before removing it from the pan.
The small tip that makes a difference
Even if it is hard to resist, the cake should not be sliced right after baking. Once it has cooled to room temperature, it is best to transfer it to the fridge for a few hours. The chilling helps it set and makes it easier to cut, especially since it contains no flour.
For anyone who wants to turn it into a more festive dessert, a chocolate ganache coating can be added before serving. If keeping the cake dairy free matters, choose a ganache made from suitable ingredients.
Which cocoa should you choose?
Since cocoa powder is the main source of chocolate flavor in the cake, it is worth choosing a high-quality one. Cocoa that has gone through Dutch processing (alkalized cocoa with a milder flavor) tends to be less acidic and have a more refined flavor than natural cocoa, which may make it especially well suited to this recipe.
Don't have coconut sugar? Regular granulated sugar can be used instead. However, it is not recommended to swap it for a liquid sweetener without adjusting the recipe, since the added liquid could change the texture of the batter and the final result.
