Vegan Low Fat German Chocolate Cake

Total Time
Prep 0 mins
Cook 30 mins

I need to play around with this more to be able to judge the results in all situations. It was from Vegetarian times for the original. Why post it? Because the others like the Moosewood while good isn't good for a specialized low fat diet and the one who has the problem has a chocolate tooth that won't quit. So for special treats such as a birthday, this is a solution. This way you can have your cake and eat it too.

Ingredients Nutrition


  1. Cake: Preheat oven to 350 degrees. In food processor or blender, chop prunes. With motor running, add water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.
  2. In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prude puree m mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy.
  3. In seperate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered.
  4. Add flour-cocoa mixture to prune-sugar mixture alternately with soymilk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times.
  5. Divide batter among three 9-inch cake pans that have been sprayed with PAM or Olivio and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.
  6. Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.
  7. Notes: Just began trying the purees in place of the pitted prunes. An example of Egg Replacer Powder is called EnerG.


Most Helpful

I was scared when the final batter was so gummy and sticky but it turned out sooo delicious. I added some chocolate frosting (my parents won't try anything that sounds vegan) but nothing else was changed. It's a great recipe and so quick! You can't taste the prunes. Hahah.

n_carson June 15, 2007

Yum...This was so tasty! It was rich, moist and chocolatey. I was worried, since my prunes were less than smooth, and I cannot for the life of me get that egg replacer to mix thoroughly, but it worked out great. I followed the recipe to a "t" except that I used a 9x13 pan, and it baked for about 35 minutes. It was dense in the middle, but I like it that way. This is a great cake, and it would be perfect for everyone--not just vegans. Thank you so much for a yummy, low fat alternative to the usual cake.

BigFatMomma October 14, 2005

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