Vegan Low Fat Low Sugar Chocolate Cake Recipes

LOW FAT VEGAN CHOCOLATE CAKE

Low Fat Vegan Chocolate Cake image

Make and share this Low Fat Vegan Chocolate Cake recipe from Food.com.

Provided by Megannnnnnnn

Categories Vegan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup water
1/2 cup cold coffee or 1/2 cup espresso
3 tablespoons safflower oil
1 teaspoon vanilla
1 tablespoon cider vinegar

Steps:

Lightly oil a 9-inch springform or cake pan and set aside.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
Add the wet ingredients into the dry ingredients, and whisk well to combine. Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
Pour batter into the prepared springform pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
Allow to cool on a rack for 10 minutes, loosen edges with a knife, remove the ring, and allow cake to cool completely.

Nutrition Facts : Calories 228.5, Fat 6, SaturatedFat 0.7, Sodium 232.6, Carbohydrate 43.4, Fiber 3.9, Sugar 25.2, Protein 3.8

VEGAN LOW FAT LOW SUGAR CHOCOLATE CAKE

Vegan Low Fat Low Sugar Chocolate Cake image

This is a lovely squidgy indulgent tasting dessert-like chocolate cake. It is very tasty, quick and easy to make.

Provided by devenawright1

Categories Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flour
1/3 cup cocoa powder
1 cup mashed banana
1/2 cup pineapple juice
1 tablespoon maple syrup
1 pinch salt
1 teaspoon baking soda
2 teaspoons vinegar
100 ml soy yogurt
1 tablespoon raspberry jam

Steps:

Mix all the dry ingredients together in a mixing bowl.
Add the banana, the pineapple juice, maple syrup and salt. Beat well to make a smooth batter.
Add the vinegar and stir. It will begin to froth.
Pour into an oiled pound loaf tin.
Bake at 190 degrees (medium oven) for 20 minutes.
Turn out onto a wire rack and leave to cool.
Slice the cake lengthways and spread both halves with the yoghurt. Then top one half with the jam. Sandwich back together.

Nutrition Facts : Calories 112.1, Fat 0.8, SaturatedFat 0.3, Sodium 179.4, Carbohydrate 25.7, Fiber 2.4, Sugar 7.8, Protein 2.7

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