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    You are in: Home / Recipes / Deep Vegan Cake (Chocolate Cake) Made Lighter Recipe
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    Deep Vegan Cake (Chocolate Cake) Made Lighter

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    2 Total Reviews

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    • on June 01, 2005

      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.

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    • on October 03, 2004

      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.

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    Nutritional Facts for Deep Vegan Cake (Chocolate Cake) Made Lighter

    Serving Size: 1 (129 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 338.4
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 4.3 g
    Cholesterol 0.0 mg
    Sodium 234.5 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 3.5 g
    Sugars 23.8 g
    Protein 6.1 g


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