Double Chocolate Snack Cake. Oil-free.

Double Chocolate Snack Cake, Oil-free, by Unrefined Vegan

This recipe – one that originated from a free recipe booklet that came along with a container of Hershey’s Cocoa Powder – has moved with me from Ohio to California to Colorado to Massachusetts to our nation’s capital and on to my current home, Oklahoma. Over the years I’ve created different versions to adapt to my evolving tastes and dietary philosophies, but it’s remained delicious throughout the miles and years.

For the version I share here, I add ground coffee for a deeper chocolate flavor and toasted macadamia nuts over walnuts or pecans (though those are wonderful in this, too). Lucky for me, I’ve got a connection on the Big Island who sends me regular care packages of fresh macadamia nuts and Kona coffee – both straight from her own farm. 

Double Chocolate Snack Cake, Oil-free, by Unrefined Vegan

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Double Chocolate Snack Cake Oil-free by Unrefined Vegan

Double Chocolate Snack Cake. Oil-free.

  • Author: Annie
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 9 Squares 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


I’ve been eating variations of this chocolate cake for years. I never tire of its rich flavor and bites of chocolate chips and toasted nuts. Quick, easy, and oil-free.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1 Tbsp. ground coffee
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • pinch sea salt
  • 1 cup monkfruit white sugar substitute (I use Lakanto brand)
  • 1 1/4 cups non-dairy milk
  • 1/2 cup tahini
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1/2 cup toasted, chopped macadamia nuts
  • 1/2 cup vegan chocolate chips (I use Lily’s Sweet stevia-sweetened chips), divided


  1. Heat oven to 350-degrees F and line an 8″ x 8″ baking pan with parchment. Set aside.
  2. In a medium-sized bowl, whisk together the flours, cocoa powder, ground coffee, baking powder, baking soda and salt. In a smaller bowl, whisk together the monkfruit, milk, tahini, vinegar, and vanilla extract.
  3. Pour the liquid mixture into the wet mixture and stir until smooth. Fold in the chocolate chips (reserving about 1 tablespoon) and nuts. Sprinkle the remaining chocolate chips on top of the batter.
  4. Bake cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack before cutting into squares.



Keywords: cake, snack cake, chocolate cake, dessert, baked goods, cocoa, oil-free, easy, quick, plant-based, snack


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