How to make a Moist Sugar-free Vegan Chocolate Cake without All Purpose Flour, Milk, Condensed Milk, Butter
I came up with this Moist Sugar-free Vegan Chocolate Cake recipe as we all want to eat healthy. Baking a cake and relishing it is becoming a part of our day to day lives. Every now and then we get to see a great cake making video on social media that tempts us but we think twice before buying one or making one at home as after all it is junk that we will be eating. So we keep “eating the cakes and desserts” part reserved for our cheat days. Many are of the opinion that healthy wholewheat chocolate cakes just do not make it up to that level of awesomeness!
Making Cakes healthy
Well we cannot totally eliminate the “negatives” from cake but we can make it healthier for sure! Yes healthy cakes are a reality!
This Moist Sugar-free Vegan Wholewheat Chocolate Cake recipe that I want to share with you does not use condensed milk or butter. It also does not use All Purpose Flour or Milk. Surprised?
Moist Sugar-free Vegan Chocolate Cake without All Purpose Flour, Milk, Condensed Milk and Butter
First question you will have on your minds is : “So if we do not put either of the above ingredients, how can a cake stay true to it’s name?” I have made this recipe many times till now and nobody who tasted it could make out that the cake does not have sugar or condensed milk or All-purpose Flour-the very basic cake making ingredients! When I asked, they were surprised that the cake did not have any of those but still tasted the same.
So yay! That was a successful attempt!
Is this a 100% Vegan Chocolate Cake?
This recipe is 100% vegan as it does not use any animal products. Vegan Cake lovers can enjoy this cake without any guilt.
Moist Sugar-free Vegan Chocolate Cake Ingredients and Substitutes
This chocolate cake recipe does not use eggs and condensed milk but uses flax meal to achieve the binding in the cake. It is not recommended to skip the flax meal as it will lead to a crumbly cake.
Don’t have flax meal at hand? Try my Wholewheat Jaggery Chocolate Cake Recipe which does not use flax meal.
You can substitute regular milk/almond milk instead of water in the recipe to get a richer cake flavor. I have also used a combination of half water and half milk which works great if you want to add milk to the cake.
- 200 grams Wholewheat Flour
- 40 grams Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ⅛th tsp Table Salt (You can use a pinch or completely skip the salt)
- 1 tbsp Flax Meal (Flax Seed Powder) + 3 tbsp water
- 180 grams Jaggery Powder
- 50 ml Sunflower Oil (or any odorless oil)
- 1.5 tbsp Vinegar/Lime Juice
- 250 ml Warm Water
- Preheat the oven to 180 degree Celsius and line a loaf pan.
- Mix the jaggery powder in warm water and stir well. Set aside. The jaggery will dissolve until we work on the remaining ingredients.
- Mix 1 tbsp flax meal with 3 tbsp water and set aside.
- Sieve the flour, baking powder, baking soda, cocoa powder and salt.
- Make a well in the center and add oil and flax meal solution.
- Once the jaggery powder is dissolved, sieve it. Sieving is an important step. DO NOT skip this step. Now add this to the dry ingredients.
- Add vinegar.
- Combine gently only until the ingredients are just mixed.
- Bake at 170 degree Celsius for 50 minutes.
- Let the cake cool for an hour before slicing.
Using this Cake as a Layer Cake
This Sugar-free Vegan Chocolate Cake is pretty good to use as a layer cake when paired with whipped cream but it is a bit on the denser side. So when I made it into layer cake I could make out the dearth of fluffiness found in regular cakes so be mindful of that part when layering this cake.
But if you eat it as a tea-time cake, you wont feel any difference. I guess we all have high expectations with layer cakes as they mean celebration and party! Who thinks about healthy eating when partying! (Life Truth!)
Make Healthy Sugar-free Wholewheat Muffins/Cupcakes without eggs, butter and condensed milk
Use this recipe to make healthy cupcakes too! No changes are required to the recipe. I have made this recipe into cupcakes too and they make great Whole Wheat Chocolate Chip Muffins if you add chocolate chips to the batter and not frost them!
Tip: Be very gentle while mixing the dry and wet ingredients as the cake may become dense and rubbery if over-mixed.
This cake is great for people on a healthy/vegan/sugar-free diet. A perfect cake to indulge into!
If eating as a dessert post meals, you could also pour some vegan dark chocolate ganache over it and serve!