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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 176.4
  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 45.0 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 5.0 %
  Selenium 8.2 %
  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 Low-Fat Vegan Chocolate Cake

View the full Low-Fat 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 Low-Fat 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  

I don't see where there is sugar in the recipe. I know it would need it but I to not see it in the ingredience. How much sugar? Submitted by:
NYMOOSE

(2/17/14)
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Am I missing something? I don't see sugar or sweetner in this? Submitted by:
MICHELLE_LEX

(2/17/14)
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I used sugar stevia blend and only half of what it called for. My family loved it. Problem is the sugar is not showing up on the ingredient list so I realized it after all was mixed. It still turned out fabulous but maybe slightly over mixed because of it. I will definitely make it again! Submitted by:
FITSEEKER2014

(2/3/14)
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How much sugar is in this recipe? I don't see it in the ingredient list - unless I'm really stunned tonight... lol Submitted by:
JORDANNNE

(1/23/14)
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I'm puzzled.... several people here say the cut the sugar in half etc. There is no mention of sugar as an ingredient. Please explain Submitted by:
SDALADYCOOK

(8/29/13)
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I tried this in the coconut version mentioned in the comments and subbed coconut milk for oil. This turned out very rubbery. I mean tasty, but rubbery. Is it supposed to taste like that?
I'm missing soy flour or flaxmeal or similar from this recipe, has the poster maybe forgotten it like the sugar
Submitted by:
GENFINCH

(7/30/13)
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It was ok my first batch the batter was literally dough and looked awful when baking in muffin tins... the taste was like sawdust. Second batch I added about 1 and 1/3 cup of water and about 2 tablespoons of brown sugar. I would make this recipe again only with the modifications . Submitted by:
SPARTANGIRLIE1

(7/17/13)
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Many comments mention sugar or Splenda-- However, I do not see any listing of sugar or any sweetening agent in the list of ingredients?? Seems to me this would taste terrible without it... Submitted by:
BAMAJAM

(6/27/13)
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I made a similar one 100 years ago too! Only mine had sugar and I'm thinking this one does too, but it doesn't show. Was it erronously deleted? Thanks! :o) Submitted by:
UNC-FAN

(6/25/13)
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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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