Every woman needs a signature recipe. One that gets asked for over and over again - one that is taken to dinner party after dinner party and barbecue after barbecue - one that always seems to disappear, without any leftovers.
I think it's safe to say that this chocolate cake is one of mine - and yes, you read right.... it's healthy - just don't tell anyone ;)
This chocolate cake has been a favourite of mine for quite some time - I first made it over a year ago and fell in love - and no other chocolate cake has ever been able to top it. Even the most decadent, butter filled, sugar laden cakes - and that's saying something.
Best of all, this chocolate cake is a one bowlrecipe and is so simple you could make it even if you had one arm, one eye and only 4 fingers (just as long as you had a thumb!). But it's a cake that has been requested over and over and loved by my family and friends - even the Flamingo Pink girls fell in love with it!
Would you believe me when I told you this drool worthy chocolate cake has nobutter? or oil? or chocolate? or that it's vegan? and absolutely no funky ingredients like beans or flours that will cost you a fortune? Probably not.. and don't worry, no one else did either.
In fact, I first made this recipe for family and friends at a dinner party - I was running low on ingredients, but new I could whip up a quick chocolate cake with what I had in the pantry. I was nervous that everyone would hate it, even though I could eat an entire cake myself (it's thatgood) - but when it came time for dessert, all of a sudden people started asking. Kerri said "oh Kristy, your blog is so healthy - but what are you doing to us with these decadent desserts?! Forget my workout this morning.. this is going straight to my thighs" - Michelle begged me for the recipe, John ate 2 slices and Cheryl all of a sudden became a chocolate cake fan.
This cake even turned my Mum into a fan of sweets - and she never eats dessert! In fact, when photographing this cake - she took that slice up above and walked past Jesse saying "nerr nerrr, look what I've got!"
Healthy Chocolate Cakeserve 9-12 (a double batch is recommended for a thicker cake!)
gluten free, low fat, vegan, lower sugar
Cake:
3/4 cup plain flour/GF flour *see note for other options
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened applesauce
1/3C unrefined cane sugar/brown sugar**
1 tsp vanilla
Frosting**:
This makes a small amount of frosting as the cake doesn't need much, but for a full batch - see this Vegan Chocolate Frosting recipe.
1 1/2 tbsp lite Nuttelex or other dairy free butter/margarine alternative
1 1/2 tbsp unsweetened cocoa powder
1/2 cup sifted icing sugar
1/2 tsp vanilla
Preheat oven to 180°C/355°F.
Grease and line a small cake tin (or cupcake tins)
In a large mixing bowl combine flour, cocoa, baking powder, baking soda and salt.
In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients.
Note:if your mix is not wet enough, add in some milk or water until it reaches a thick cake batter consistency. Your climate/temperature/flour etc can all contribute to differences in consistency so use your best judgement!
Mix until just combined and pour into cake tin.
Bake for 20-35 minutes or until cooked through and a skewer inserted removes clean. If making cupcakes, cook for ~10-15 minutes or until cooked through.
For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined. If needed, add a couple of drops of milk/non dairy milk until your desired consistency is reached.
*Flour Options
With the flour, you can use:
- Gluten free or regular plain flour
- 1/4 + 1/8C oat flour and 1/4 + 1/8C plain flour (GF or regular)
- 1/4 + 1/8C wholewheat flour and 1/4 + 1/8C plain flour
- 1/4 + 1/8C buckwheat flour and 1/4 + 1/8c gluten free flour
- I also regularly use Orgran Buckwheat Pancake mix (which has no added sugar) for a light gluten free cake with some added nutrition
**Cheats Tip: Try Cadbury Philadelphia for a super quick and easy frosting. I usually only use about half of a small 140g tub but a little goes a long way!
Just don't be surprised when there's no left overs (and don't worry, after this photo was taken - that fork was licked clean). A double batch is definitely a must do.
Tell me, what's your signature recipe?
and what's your favourite type of cake?
Love this cake? Be sure to try our Healthy Chocolate Fudge Cake too!
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FAQs
Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.
What is the difference between a vegan cake and a regular cake? ›
To put it simply, a vegan cake is a cake that doesn't contain any animal-derived ingredients, most notably eggs, milk, and other dairy products. In 'regular' cakes, eggs and dairy products are among the key ingredients used to create the sponge and icing, and often decorations, too.
Why is my vegan cake not fluffy? ›
CAKE NOT RISING
This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.
Why are vegan cakes so dry? ›
Lack of Eggs: Eggs provide structure, moisture, and leavening in traditional cakes. Vegan cakes typically replace eggs with alternatives like flax eggs, applesauce, or mashed bananas, which may not provide the same lightness and binding properties.
What is the healthiest cake to eat? ›
What Type of Cake is Healthy?
- Angel Food Cake. Angel food cake is healthy because It does not contain egg yolk and butter. ...
- 2 . Flourless Chocolate Cake. ...
- 3 . Protein Mug Cake. ...
- 4 . Homemade Strawberry Shortcake. ...
- 5 . Sugar-Free Carrot and Date Cake. ...
- 6 . Pineapple Upside-Down Cake. ...
- 7 . Cheesecake. ...
- 8 . Red Velvet Cake.
The good news is that vegan cakes don't contain cholesterol at all since plant-based foods are generally free from it. Also, if you replace butter, cream and milk with healthier ingredients such as soy or almond milk, oil and soft tofu, then you'll also considerably reduce your intake of saturated fat.
What is left out of vegan cake? ›
Vegan baking, on the other hand, omits all animal products. While baking without eggs and butter can seem daunting, it's not impossible. All it takes is getting familiar with the right substitutions, and you'll be whipping up cakes, cookies, cupcakes, and more in no time.
What do you use instead of eggs in a vegan cake? ›
The 10 best vegan egg alternatives for eggless baking and cooking
- Apple sauce. Using apple sauce is a fat-free way to replace eggs in baked goods. ...
- Aquafaba. ...
- Black salt (kala namak) ...
- Egg substitute powders. ...
- Flaxseed (aka linseed) ...
- Ripe bananas. ...
- Silken tofu & firm tofu. ...
- Tapioca starch.
Refrigerating cake is to be avoided unless absolutely necessary. The fridge more often than not does more harm than good. Vegan cakes are particularly good at being stored at room temperature for up to five days.
Why does my vegan cake taste bitter? ›
Why does an eggless cake turn bitter? (It is mostly the overuse of baking powder/soda, but it has happened twice, even after reducing the baking powder.) Yes , usually its because of baking soda , but if you are making a chocolate cake and using cocoa powder , excess of same could cause the bitterness to occur.
I know it may seem strange to add vinegar to baked goods, but just think of it as a chemical reaction. The baking soda in your recipe needs a little acid to help it start reacting (bubbling). That's why recipes will call for things like lemon juice or buttermilk.
Why is my vegan cake too moist? ›
If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.
What to avoid when baking vegan? ›
Dairy, whether it's milk or yogurt or sour cream, helps keep baked goods moist. It's also unfortunately not vegan. But don't skimp on the creamy stuff—it really helps to make a dense and luscious-textured pastry.
How do bakeries get their cakes so moist? ›
Seven Bakery Secrets to Incredibly Moist Cakes Every Time
- Use Buttermilk Instead of Milk.
- Add Vegetable Oil.
- Use Instant Clearjel or Instant Pudding Mix.
- Use the Right Recipe.
- Don't Overbake.
- Bake in Sheet Pans Instead of individual Cake Pans.
- Use a Simple Syrup or Glaze.
Does vegan cake taste any good? Yes, yes and yes! At Anges de Sucre we think vegan cake tastes incredible and that you'd be hard pushed to tell the difference between vegan and normal cake.
Are vegan desserts healthier than regular desserts? ›
Vegan desserts often incorporate a variety of fruits, nuts, and seeds, all of which are rich in essential nutrients, vitamins, and minerals, making them healthier than traditional desserts, which may lack these nutritional benefits.
Are vegan cakes less calories? ›
Do Vegan Cakes Have Fewer Calories? In truth, vegan cakes might not even contain fewer calories than non-vegan ones. While they lack butter and other dairy products, it is not a given that they contain less saturated fats.
Is vegan bakery healthy? ›
Vegan baking may not be considered 'healthy,' but it is more nutritious than your standard non-vegan dessert. Vegan recipes rarely call for many processed ingredients or saturated fats.
Are vegan desserts less fattening? ›
Vegan desserts certainly can be healthier, as they're often made with more nutritious, less processed ingredients. However, many ingredients can be high in calories, especially when using nut-based butters or milks.
