Frosted Chocolate Cake and Cupcakes Gluten Dairy Egg Fre

Indulge in the rich flavors of this Frosted Chocolate Cake and Cupcakes recipe—entirely gluten-free, dairy-free, and egg-free, making it perfect for those with food sensitivities or dietary preferences. Crafted with a blend of gluten-free all-purpose flour, unsweetened applesauce, and a touch of apple cider vinegar, this recipe produces irresistibly moist and tender cakes or cupcakes. Each decadent bite is elevated with a velvety, dairy-free chocolate frosting, ensuring a luscious finish. The batter comes together effortlessly in under 20 minutes, and with its versatile preparation, you can create a show-stopping layer cake or a delightful batch of cupcakes. Whether you're celebrating a special occasion or simply treating yourself, this recipe is proof that allergen-friendly baking can be both simple and indulgent. Perfect for sharing—or keeping all to yourself!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.75 cup Cocoa powder (unsweetened)
• 1.5 cups Granulated sugar
• 2 teaspoons Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Unsweetened applesauce
• 0.5 cup Neutral oil (e.g., vegetable, canola, or avocado)
• 2 teaspoons Vanilla extract
• 1 cup Dairy-free milk (e.g., almond, oat, or soy)
• 1 tablespoon Apple cider vinegar
• 16 ounces Dairy-free, gluten-free chocolate frosting

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans or prepare a 12-cup muffin tin with liners if making cupcakes.

Step 2

In a large mixing bowl, whisk together the gluten-free flour, cocoa powder, sugar, baking soda, and salt until well combined.

Step 3

In a separate bowl, mix the applesauce, oil, vanilla extract, dairy-free milk, and apple cider vinegar.

Step 4

Slowly pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms. Be careful not to overmix.

Step 5

Divide the batter equally between the prepared cake pans or pour into the muffin liners, filling each about 2/3 full.

Step 6

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cakes or cupcakes to cool completely in the pans for 10 minutes before transferring to a wire rack to cool fully.

Step 8

Once cooled, spread the dairy-free chocolate frosting evenly over the cakes or onto the tops of the cupcakes as desired.

Step 9

Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	(1688.5g)

Amount per serving	% Daily Value*
Calories	5395.9

Total Fat 254.2g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4650.3mg	0%
Total Carbohydrate 864.4g	0%
Dietary Fiber 104.4g	0%
Total Sugars 504.0g
Protein 58.1g	0%

Vitamin D 100.0IU	0%
Calcium 710.9mg	0%
Iron 42.2mg	0%
Potassium 3746.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 3.9%

Carbs: 57.8%