Kitchen notes · a little help before you start

Oil-free Chocolate Cake

Name: Oil-free Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 1 cup white whole wheat flour (Source: 1 cup white whole wheat flour); 1/2 cup coconut sugar, or regular sugar (Source: 1/2 cup coconut sugar, or regular sugar); 1/4 cup cocoa powder (Source: 1/4 cup cocoa powder); 1 teaspoon baking powder (Source: 1 teaspoon baking powder); 1/4 teaspoon baking soda (Source: 1/4 teaspoon baking soda); 1/2 teaspoon salt (Source: 1/2 teaspoon salt); 1/3 cup non-dairy chocolate chips, optional (Source: 1/3 cup non-dairy chocolate chips, optional); 3/4 cup cooked and peeled sweet potato, see notes (Source: 3/4 cup cooked and peeled sweet potato, see notes); 1/2 cup almond milk (Source: 1/2 cup almond milk); 1/2 tablespoon apple cider vinegar (Source: 1/2 tablespoon apple cider vinegar); 2 teaspoons pure vanilla extract (Source: 2 teaspoons pure vanilla extract); 1/2 cup non-dairy yogurt, plain or vanilla (Source: 1/2 cup non-dairy yogurt, plain or vanilla)

Oil-free Chocolate Cake is made with non-dairy chocolate chips, white whole wheat flour, and coconut sugar.

Prep: 10 min
Cook: 30 min
Total: 40 min
Original yield: Serves 10
Ingredients: 12 listed

Make it part of your week

Estimating…

DessertsAmericanPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Desserts
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Watch the mixing

Stop mixing at the point described in the method.

2. Preheat as directed

Have the oven at the specified temperature for its cooking step.

3. Allow for cooling

Include the cooling stage before the next step.

Get to know the ingredients

white whole wheat flour

In the method: Preheat oven to 350 degrees.

coconut sugar, or regular sugar

In the method: Preheat oven to 350 degrees.

cocoa powder

In the method: Preheat oven to 350 degrees.

The last little job

Finish as directed

Let cool completely before frosting (recipe below.)

A little more help as you go

Follow the blending step

Prepare the blending equipment before that stage of the recipe.

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

A few questions you might have

What should I prepare first?

Set out the oven and blender. Start with this step: Preheat oven to 350 degrees.

Which preparation step should I plan for?

Stop mixing at the point described in the method.

What happens at the end?

Let cool completely before frosting (recipe below.)

Is there another preparation step to plan for?

Prepare the blending equipment before that stage of the recipe.

Additional recipe notes

I simply microwaved a sweet potato for about 5 minutes, until it was cooked through. You can also bake a sweet potato whole, and then measure out 3/4 cup. I don't recommend boiling sweet potato chunks, as that may make the cake too watery and it won't turn out right. I used a cashew based plain yogurt, but any non-dairy yogurt will work such as soy, almond, coconut or cashew. If you are avoiding extra sugar, try to find an unsweetened variety. The chocolate chips are optional, but they add a lot to the cake! Calorie calculation includes chocolate chips.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: noracooks.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…