Chocolate Cake, WFPB

Updated: May 19, 2020

If you are eating a whole food plant-based diet and are looking for the perfect chocolate cupcake, look no further because these are it! Sugar free, oil free, and vegan--and you'd never know. So stop what you are doing right now and go make these. Trust me, you and your entire family will thank me!

Here is the recipe!


1 ½ C pitted dates

1 ½ C warm water

⅓ C rolled oats

⅓ C unsweetened applesauce

2 oz 100% unsweetened dark chocolate baking bar, melted

1 Tbsp vanilla extract

1 C whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt


  1. Preheat the oven to 350 degrees F.

  1. Place 1 ½ cups of pitted dates in 1 ½ cups of warm water to soak for about 5-10 minutes. I like to soak them directly in my blender along with the rolled oats, applesauce, and vanilla extract.

  1. In a large mixing bowl combine the dry ingredients.

  1. Return to the blender and blend the wet ingredients on high speed until it is smooth and creamy. There should be no visible date pieces. If there still are large visible chunks of dates you can let it sit for another 5 minutes or so and then blend everything one more time. Pour into the mixing bowl and stir together with the dry ingredients.

  1. Finally add the melted chocolate and stir to combine, being careful to not over stir.

  1. Line one 12-cup standard muffin tin with cupcake liners and divide the batter evenly between them.

  1. Bake for 18 minutes and cool completely before frosting (recipe coming soon!).

Note: if you want to make these into chocolate muffins adding some chocolate chips would make a delicious addition!

If you are wanting to make a cake you can double the recipe and bake it in two round cake pans for 22 minutes or a large bundt pan for 28-30 minutes.

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