Nutrition Facts
  Servings Per Recipe: 12
  Serving Size: 1 serving
Amount Per Serving
  Calories 177.3
  Total Fat 6.3 g
      Saturated Fat 4.4 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.1 g
  Cholesterol 0.0 mg
  Sodium 102.2 mg
  Potassium 45.4 mg
  Total Carbohydrate 29.6 g
      Dietary Fiber 1.0 g
      Sugars 16.3 g
  Protein 2.0 g
  Vitamin A 0.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 0.5 %
  Vitamin C 0.0 %
  Vitamin D 0.0 %
  Vitamin E 4.3 %
  Calcium 0.5 %
  Copper 4.6 %
  Folate 7.6 %
  Iron 5.6 %
  Magnesium 3.2 %
  Manganese 9.0 %
  Niacin 5.0 %
  Pantothenic Acid     0.8 %
  Phosphorus     3.1 %
  Riboflavin 5.2 %
  Selenium 8.4 %
  Thiamin 8.6 %
  Zinc 1.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lowfat Vegan Chocolate Cake

View the full Lowfat Vegan Chocolate Cake Recipe & Instructions
Submitted by: DANYELLL

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lowfat Vegan Chocolate Cake

61 calories of Granulated Sugar, (0.08 cup)

59 calories of Flour, white, (0.13 cup)

50 calories of Crisco Pure Vegetable Oil, (0.42 tbsp)

4 calories of Cocoa, dry powder, unsweetened, (0.33 tbsp)

1 calories of Vanilla Extract, (0.08 tsp)

1 calories of balsamic vinegar, (0.08 tablespoon)

0 calories of Water, tap, (0.08 cup (8 fl oz))

0 calories of Baking Soda, (0.08 tsp)


Nutrition & Calorie Comments  

Replaced oil with applesauce and lowered the sugar amount; I also cut the recipe in half and made single-serve minicakes. They were delicious! It's more a chocolate bread than chocolate cake, but it's still very good, and I think it'd be delicious with fruit in it like bananas or strawberries. Submitted by:
WUMPASTAR
(5/19/12)
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I substituted half of the sugar with stevia powder and part of the cocoa with maca. The result was good tasting cake that you can eat very safely. :) Thaks for the recipe. :) Submitted by:
ELFUXX
(2/8/12)
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This is a really good cake, however, I changed it a bit. I used 1/4 cup of the flour as whole wheat; 1/2 cup of applesause no oil; apple cider vinegar, not white; for sweetner I used 1/4 cp xylitol, 1/2 cp raw sugar & 1/4 cp apple juice & cut the water to 3/4 cup. It was great. Submitted by:
JPSMITH924
(4/15/11)
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The contents of this receipe appear to have a good taste, but the white sugar is not a good choice. Would substitute with organic sugar Submitted by:
JACOLEMAN
(4/8/11)
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This tastes amazing! I used Splenda instead of sugar and it was great. I also used olive oil instead of vegetable oil. Submitted by:
ROCH_JONES
(7/3/10)
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I made this with half the sugar and with applesauce in place of the oil. It was not sweet, but sweet enough for me. I like this recipe and will use it again topped by fruit, low fat ice cream, or sprinkled with a little powdered sugar. Submitted by:
UUCEEJAY
(6/15/10)
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Have been making a similar cake since the 60's only my recipe calls for brown sugar and white vinegar. Sometimes I throw in a handful of oats and maybe some ground flax seed for more nutrition. I bake it in a square pan or even a 13x9 to get more cake top and thinner squares. Submitted by:
SPRINGBREEZI
(11/20/09)
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I really like this lowfat cake..but I just can't get used to the portion size. It is too much temptation to eat more. A silver just doesn't cut it with me. Submitted by:
TRACIANN1967
(9/30/09)
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Years ago, a friend's mother gave me that recipe. I used it for years while raising my kids. I tweaked it a little to add more nutrition, but the kids still loved it. I sprinkled a little powdered sugar on top, which made it a little festive. I have also used carob in place of the cocoa. Thank you Submitted by:
YIAYIA-THALIA
(9/22/09)
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OMG!!!
I just made this today and it's freaking AWESOME!!!
I only put half the amount of sugar in 'cos my partner's diabetic.
This is a FAB Vegan cake recipe thank you so much for posting.

Oh....I don't know how you managed to get 12 servings out of it though....I got 8!
*blush 		Submitted by:
TREEHUGGER73
(4/10/08)
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I make this recipe using sugar substitute and applesauce instead of the oil. I use regular white vinegar instead of balsamic and whole wheat flour. What I've done to make it an easy-to-eat treat is instead of using a pan, I pour batter into muffin tins for 12 single serving treats. 66 cals each! Submitted by:
LARELL_MARIE
(3/18/08)
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I make a recipe similar to this all the time. The nice thing about this is that the nutrition facts are already calculated! And, get a grip people, when it says "vegan" in the title anyone with common sense would know that it means there are no animal ingredients in it, hence it is safe for animals. Submitted by:
VEGPRINCESS
(3/18/08)
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I've made this for years, found it in a Moosewood cookbook, using cold coffee for water. I make a coconut one for someone who can't have chocolate (just sub sweetened coconut cream for oil and sugar & top with shredded coconut). Or shredded carrot, chopped dried fruit and spices to make a spice cake Submitted by:
BINGHAM37
(3/18/08)
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