Best Vegan Low Fat Low Sugar Chocolate Cake Recipes

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HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)



Healthy Chocolate Cake (whole wheat, gluten-free, vegan options) image

This healthy chocolate cake is super moist, made a little healthier with whole wheat flour and is honey-sweetened. Can also be made gluten-free or vegan!

Provided by Erin @ Food Doodles

Categories     Dessert

Number Of Ingredients 17

1 cup (320 grams) honey* or 2 cups (375 gram) coconut sugar or 2 cups (400 grams) granulated sugar
1 3/4 cups (210 grams) whole spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 gram) Bob's Red Mill 1-to-1 gluten-free baking flour for a gluten-free version
3/4 cup (85 grams) cocoa powder (I prefer Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs (50 grams each, out of shell) or 2 chia eggs** for vegan
1 cup (240 milliliters) milk of choice***
1/2 cup (120 milliliters) olive oil (or another neutral-tasting vegetable oil that's liquid at room temp)
2 teaspoons vanilla extract
1 cup (240 milliliters) boiling water (this is not a typo!)
flesh of 1 avocado (155 grams)
1/2 cup + 2 tablespoons (72 grams) Dutch-process cocoa powder
1/2 cup + 2 tablespoons, maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons (28 grams) refined coconut oil

Steps:

  • If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
  • Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
  • In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
  • Divide the batter between the two pans.
  • Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
  • Let cool completely before frosting.

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

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 CHOCOLATE CAKE



Vegan Chocolate Cake image

This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.

Provided by Angel

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  • Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g

VEGAN LOW FAT GERMAN CHOCOLATE CAKE



Vegan Low Fat German Chocolate Cake image

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.

Provided by drhousespcatcher

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup pitted prune
1/2 cup water
2 tablespoons vegan egg replacer powder
1/2 cup water
2 cups sugar
2 cups unbleached all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup soymilk
2 teaspoons white vinegar

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Notes: Just began trying the purees in place of the pitted prunes. An example of Egg Replacer Powder is called EnerG.

Nutrition Facts : Calories 313.6, Fat 1.4, SaturatedFat 0.1, Sodium 419.1, Carbohydrate 72.1, Fiber 3.1, Sugar 45, Protein 5.2

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