Low-Fat Chocolate Cake

 
1 1/2 cups unbleached flour
1 cup unbleached cane sugar
1/3 cup cocoa powder
1 t. baking soda
1/4 t. salt
2/3 cup water
1/2 cup cold coffee or espresso
3 T. safflower oil
1 t. vanilla
1 T. cider vinegar
 

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. Serve plain, glaze with After Midnight Chocolate Glaze or Vegan Chocolate Ganache, or frost with Tofu Cream Cheese Frosting, Creamy Tofu Fudge Frosting, or Vanilla "Buttercream" Frosting, or other frosting of choice.

*Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake

Yield: One 9-inch cake or 12 pieces

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett