This chocolate cake from scratch recipe proves that you don’t need butter and eggs to get something soft and decadent. It’s rich with cocoa and chocolate milk and the best chocolate cake I’ve ever made!
Table of Contents
No One Has Done a Chocolate Cake Better Than This
I’m not vegan, but in my experience, no one has done chocolate cake better than this.
- I love how easy this cake is to throw together. No mixer, no fancy steps, just a few bowls and a whisk. It’s rich and delicious like my Reese’s cake recipe.
- The flavor is deep and chocolatey thanks to the cocoa powder and shaved chocolate. You’d never guess it’s made with applesauce.
- Chocolate milk adds a creamy richness that makes each bite taste indulgent, even without tons of sugar or oil.
- It’s a lighter option that still feels like a treat. I make it when I want something sweet but not overly heavy. It’s a family favorite, like my chocolate cake with cherry pie filling.
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Key Ingredients and Substitutions
- Semi-sweet chocolate bar: Adds real chocolate richness to both the batter and the topping. Shave half into the batter and use the rest for frosting or glaze.
- All-purpose flour: Gives the cake its structure. You can substitute with a 1:1 gluten-free flour blend if needed.
- Granulated sugar: Sweetens the cake just enough without overpowering the chocolate flavor.
- Cocoa powder: Provides a deep chocolate base. Make sure to use unsweetened cocoa powder for best results.
- Baking soda: Helps the cake rise and gives it a soft crumb.
- Salt: Balances the sweetness and enhances the overall flavor.
- Chocolate milk: Adds even more chocolate flavor and moisture. You can use regular milk or a dairy-free chocolate milk alternative if needed.
- Unsweetened applesauce: Acts as a healthier substitute for oil while keeping the cake moist. You could also use mashed banana or Greek yogurt in a pinch.
- Pure vanilla extract: Boosts the overall flavor and warmth of the cake.
- Balsamic vinegar: Reacts with the baking soda to help the cake rise and adds a subtle depth. Apple cider vinegar works well as a substitute.
How to Make This Chocolate Cake From Scratch Recipe
Preparation
Preheat your oven to 350˚F. Grease a 9×9-inch baking dish or small bundt/tube pan. Shave half of the semi-sweet chocolate bar and set it aside.
Step 1 – Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well mixed.
Step 2 – Mix Wet Ingredients
In a separate bowl, whisk together the chocolate milk, unsweetened applesauce, vanilla extract, and balsamic vinegar.
Step 3 – Combine Wet and Dry
Pour the wet mixture into the bowl of dry ingredients. Whisk everything together until a smooth batter forms.
Step 4 – Add Shaved Chocolate
Stir in the reserved shaved chocolate, mixing just until combined.
Step 5 – Bake the Cake
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 – Cool and Serve
Let the cake cool in the pan for 10 minutes. Then remove it and place on a wire rack to cool completely. Frost or glaze with the remaining chocolate bar if desired.
More Chocolate Cake Recipes You’ll Enjoy
Chocolate Cake from Scratch
Ingredients
- 4 oz semi-sweet chocolate bar divided
- 1 1/2 Cups all-purpose flour
- 1/2 Cup granulated sugar
- 1/4 Cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup chocolate milk
- 1/2 Cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 2 teaspoons balsamic vinegar
Instructions
- Preheat oven to 350˚ F.
- Grease a 9×9 pan or small bundt or tube pan. Shave half of a 4 oz. Bakers semi-sweet chocolate bar and set it aside.
- In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda and salt.
- In another bowl, whisk together the chocolate milk, unsweetened applesauce, pure vanilla extract and balsamic vinegar.
- Pour the wet mixture into the dry mixture. Whisk together. Then, whisk in the shaved chocolate.
- Spread batter into pan and bake 25-30 minutes or until toothpick comes clean.
- Let cool 10 minutes, remove from pan. Melt the remaining chocolate and spread over the cake as a glaze.
Notes
Variations & Substitutions:
- Add Nuts or Dried Fruit: Add a handful of mini chocolate chips and diced dried cherries or raspberries for extra texture and bursts of flavor throughout the cake.
- Change the Chocolate: Use dark chocolate or milk chocolate instead of semi-sweet. Each will give the cake a slightly different richness and sweetness.
Nutrition
Recipe FAQs
The vinegar reacts with the baking soda to help the cake rise. It also adds a subtle depth of flavor without making the cake taste like vinegar.
Nope! A simple whisk and a couple of mixing bowls are all you need. This is a great recipe when you want something quick and homemade without dragging out equipment.
Once cooled, store it covered at room temperature for up to 3 days. If frosted with something perishable, keep it in the refrigerator.
