Low Fat Chocolate Cake

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Low Fat Chocolate Cake

 

Yield: One 9-inch cake or 12 pieces

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

 

Ingredients:

 

1 1/2 C. unbleached flour

1 C. unbleached cane sugar

1/3 C. cocoa powder

1 t. baking soda

1/4 t. salt

2/3 C. water

1/2 C. cold coffee or espresso

3 T. safflower oil

1 t. vanilla

1 T. cider vinegar

 

Method:

 

1. 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.

2. In a measuring cup or small bowl, whisk together all of the wet

ingredients, except the cider vinegar.

3. 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.

4. Pour batter into the prepared springform pan. Bake at 350 degrees for

20-25 minutes or until an inserted toothpick comes out clean.

5. Allow to cool on a rack for 10 minutes, loosen edges with a knife, remove

the ring, and allow cake to cool completely.

 

Source: veganchef.com

 

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