Deep Vegan Cake (Chocolate Cake) Made Lighter
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
1 layer cake
- Serves:
- 8
ingredients
-
Cake
- 1 1⁄2 cups unbleached white flour
- 1⁄3 cup cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup Splenda sugar substitute
- 1⁄2 cup fructose
- 1⁄4 cup applesauce
- 1⁄4 cup oil
- 1 cup brewed coffee, chilled
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
-
Chocolate Peanut Butter Frosting
- 2 ounces unsweetened chocolate
- 1⁄4 cup natural-style peanut butter
- 3 tablespoons water (plus a little more if needed)
- 1 teaspoon pure vanilla extract
- 1⁄2 cup fructose, powdered (run through a spice mill)
- 1⁄2 cup Splenda sugar substitute
directions
- Preheat the oven to 375 degrees F.
- Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
- In another bowl, combine the applesauce, oil, coffee, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
- Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
- Without wasting any time, pour the batter into the prepared baking pan.
- Bake for 25 to 30 minutes.
- Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.
- In a double boiler or small heavy saucepan, melt the chocolate on medium heat. (You can also melt it in the microwave.).
- While it melts, beat together the peanut butter, water, and vanilla until smooth.
- Beat in the Splenda and Fructose and add the melted chocolate, mixing until blended.
- Spread the frosting on the cooled cake.
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Reviews
-
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.
RECIPE SUBMITTED BY
Shannon Holmes
Petersburg, Virginia
I am a vegetarian and I love to cook. I have been trying to incorporate whole wheat into my baked goods and have been eating much healthier foods. I really don't have a favorite cookbook, I mainly try different recipes out on the internet.