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The Most Delightful Chocolate Cake

Updated: Jul 7, 2023

(This recipe is non-dairy and potentially alfa-gal safe)

This cake is more like a very rich, slightly gooey, brownie. Change up the flavors by changing the juice used. While I wrote this recipe with the tartness of pomegranate in mind, I know cranberry juice/syrup or even orange/orange marmalade would work wonderfully too.

1. Line a spring-form tart pan or cake pan with parchment, and grease with neutral oil or margarine.

2. Preheat oven to 350 degrees

3. Mix together:

a. 1 cup of self-rising flour

b. 1 cup cocoa powder

c. 1 tsp baking powder

4. Cream together:

a. 2-3 eggs,

b. ½ cup nut butter of choice ( I love unsweetened hazelnut butter or vegan chocolate hazelnut butter) *See note

c. 1/2 cup (or more) of raw sugar (or vegan sugar)

d. 2 tablespoons pomegranate molasses (or sorghum molasses) * see note

e. 2 tablespoons of POM juice, or pomegranate vinegar (or you can use citrus juice or balsamic vinegar)

f. 1 cup non-dairy buttermilk (yogurt works too)

5. Mix egg mixture into the flour mixture and beat 300 times by hand (builds arm strength and burns some calories)

6. Pour into pan and bake for 25-30 min until just done (it will start to pull away and be relatively clean with a toothpick test). Remove from oven and cool

7. This cake is wonderful alone, but If you need frosting (as if that is a question?)

My go to:

  1. Melt 3 bittersweet vegan chocolate squares of your choice (vegan chocolate is dairy and animal-product-free)

  2. Mix in ½ cup Vegan sweetened condensed coconut milk (a vegan product will have sugar processed without bone char) * see note

  3. ¼ cup POM juice

  4. Whip until the consistency of a grenache and spread on cooled cake (or keep in fridge and frost individual slices as needed)

Another idea: Mix ¼ of pomegranate juice or rose water into ½ cup sweetened condensed coconut milk and whip to frosting consistency


1. If you're using sweetened nut butter, reduce the sugar in the recipe by 1/2

2. pomegranate molasses: if you are trying to avoid the use of white sugar because of the potential mammal product contamination, then you can make this yourself easily by simmering 2 cups pomegranate juice, 1 tbsp vegan or raw sugar and 1 tbsp lemon juice on low heat (just below a boil)- reduce until it’s a syrup. This could take upwards of 30 minutes, so do this first and let it cool before mixing it into the eggs.

3. sweetened condensed coconut milk- simmer together on very low heat 1 can of coconut milk and 1/3 cup raw sugar until reduced by half – this could take upwards of 30 min, so maybe do this while the cake is baking.

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