Name: Chocolate Cake Base Layer
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup spelt flour (or all-purpose flour); 1/2 cup unsweetened cocoa powder; 1/2 tsp salt; 1/2 tsp baking soda; 3/4 cup pure maple syrup (or agave or honey if not vegan); 1/4 cup coconut oil (or vegetable oil); 1/2 cup unsweetened applesauce; 1 tbsp pure vanilla extract; 1/3 cup water or brewed coffee (for richer flavor); Optional: 1/2 cup mini chocolate chips or chopped dark chocolate

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Chocolate Cake Base Layer a rich, moist, and deeply chocolatey cake layer that’s as versatile as it is delicious. I love using it as the foundation for brownies, layered trifles, or decadent desserts, but it also stands strong on its own. Naturally vegan-friendly and made with simple, wholesome ingredients, this cake is a go-to base for almost any chocolate creation I dream up.

Chocolate Cake Base Layer

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup spelt flour (or all-purpose flour)

½ cup unsweetened cocoa powder

½ teaspoon salt

½ teaspoon baking soda

¾ cup pure maple syrup (or agave or honey if not vegan)

¼ cup coconut oil (or vegetable oil)

½ cup unsweetened applesauce

1 tablespoon pure vanilla extract

⅓ cup water or brewed coffee (for richer flavor)

Optional: ½ cup mini chocolate chips or chopped dark chocolate

Directions

I preheat the oven to 350°F (175°C) and lightly grease or line an 8-inch round or square baking pan with parchment paper.

In a large bowl, I stir together the flour, cocoa powder, salt, and baking soda.

In a separate bowl, I whisk the maple syrup, oil, applesauce, vanilla, and water or coffee until smooth.

I pour the wet mixture into the dry ingredients and stir just until combined — being careful not to overmix.

If I’m using chocolate chips or chopped chocolate, I fold them in at this point.

I transfer the batter into the prepared pan and spread it evenly with a spatula.

It bakes for 25–28 minutes, or until a toothpick inserted in the center comes out mostly clean.

I let the cake cool completely in the pan. I find the flavor actually improves as it rests!

Servings and timing

Servings: 9

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Calories per serving: 210 kcal

Variations

Gluten-free: I swap in a 1:1 gluten-free flour blend for a gluten-free version.

Extra chocolatey: I sometimes double the chocolate chips or add a ganache layer once cooled.

Spiced: Adding a pinch of cinnamon or chili powder gives it a unique twist.

Nutty: I fold in chopped walnuts or pecans for added texture.

Layer cake: I double the recipe and bake in two pans to use as layers for a celebration cake.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, I wrap slices in parchment and freeze them for up to 2 months. When I want to reheat, I warm a slice in the microwave for 10–15 seconds or let it thaw at room temp.

FAQs

How can I make this cake gluten-free?

I use a 1:1 gluten-free baking flour in place of the spelt or all-purpose flour. It holds together well and tastes just as rich.

Can I use a different sweetener?

Yes, I often use agave or honey if I’m not keeping it vegan. Both work well and maintain the moist texture.

Is this cake suitable for kids?

Absolutely — it’s soft, not overly sweet, and has no refined sugar. I find it perfect for lunchboxes or birthday layers.

Can I double the recipe?

I double it all the time! I bake it in two pans for a layer cake or in a 9x13-inch pan if I want to make brownies or bars.

Why add brewed coffee?

The coffee deepens the chocolate flavor without making the cake taste like coffee. I use water if I want a milder flavor, but the coffee makes it richer.

Conclusion

This chocolate cake base layer is one of those recipes I always keep in my back pocket. It’s incredibly easy, endlessly flexible, and deliciously chocolatey. Whether I’m stacking it for a fancy dessert or enjoying a plain square with coffee, it always delivers.

Recipe:

Chocolate Cake Base Layer

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Author: Cheryl
Total Time: 38 minutes
Yield: 9 servings
Diet: Vegan

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Description

A rich, moist, and deeply chocolatey cake base layer that’s vegan-friendly and versatile enough for brownies, trifles, or enjoyed on its own. Made with wholesome ingredients and naturally sweetened.

Instructions

Preheat the oven to 350°F (175°C) and lightly grease or line an 8-inch round or square baking pan with parchment paper.
In a large bowl, stir together the flour, cocoa powder, salt, and baking soda.
In a separate bowl, whisk together the maple syrup, oil, applesauce, vanilla extract, and water or coffee until smooth.
Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
If using, fold in the chocolate chips or chopped chocolate.
Transfer the batter into the prepared pan and spread it evenly with a spatula.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the cake cool completely in the pan. The flavor improves as it rests.