Deep Vegan Cake (Chocolate Cake) Made Lighter

Total Time
Prep 10 mins
Cook 30 mins

This is the best chocolate cake, vegan or not. Here is a way to make it lower in fat and calories and not cut back on any of the flavor. It is the infamous Moosewood Chocolate Cake! I have served this rich cake to my friends and family and they love it and can't believe it is vegan and "lower fat" and calories. I like it better made with applesauce instead of all oil.

Ingredients Nutrition


  1. Preheat the oven to 375 degrees F.
  2. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
  3. In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
  4. In another bowl, combine the applesauce, oil, coffee, and vanilla.
  5. Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
  6. Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
  7. Without wasting any time, pour the batter into the prepared baking pan.
  8. Bake for 25 to 30 minutes.
  9. Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.
  10. In a double boiler or small heavy saucepan, melt the chocolate on medium heat. (You can also melt it in the microwave.).
  11. While it melts, beat together the peanut butter, water, and vanilla until smooth.
  12. Beat in the Splenda and Fructose and add the melted chocolate, mixing until blended.
  13. Spread the frosting on the cooled cake.


Most Helpful

This was my first attempt at making a vegan cake. I followed the recipe exactly and it came out overly chewy, almost rubbery consistency. Maybe I didn't bake it long enough...I'm not sure. Thanks for the recipe it was a fun experiment.

chefhilbill June 01, 2005

This is not bad. I added about 3/4 c chocolate chips and 1/2 c dried cherries soaked in a couple of tablespoons of Framboise (raspberry liqueur). It got it close to what I was looking for, but overall, the flavor is not chocolaty enough for me. It is improved by drizzling with chocolate syrup and topping with whipped cream, which sort of defeats the healthy aspects of the recipe. :) I made cake-in-a-jar with this recipe, dividing the batter into 8 1/2 pint widemouth jars and putting the lids on immediately after baking. They're keeping well and providing me with my necessary chocolate cake fix every once in a while.

kitchengrrl October 03, 2004

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