Nutrition Facts
Servings Per Recipe: 15
Serving Size: 1 serving
Amount Per Serving
Calories 142.7
Total Fat 4.7 g
Saturated Fat 0.7 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 89.1 mg
Potassium 40.3 mg
Total Carbohydrate 24.5 g
Dietary Fiber 0.9 g
Sugars 14.1 g
Protein 1.6 g
Vitamin A 0.0 %
Vitamin B-12 0.0 %
Vitamin B-6 0.4 %
Vitamin C 0.0 %
Vitamin D 0.0 %
Vitamin E 2.7 %
Calcium 0.5 %
Copper 4.2 %
Folate 5.9 %
Iron 4.6 %
Magnesium 2.9 %
Manganese 7.6 %
Niacin 3.9 %
Pantothenic Acid 0.6 %
Phosphorus 2.6 %
Riboflavin 4.0 %
Selenium 6.5 %
Thiamin 6.6 %
Zinc 1.4 %
*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 Mud Pie [ vegan chocolate cake]

View the full Mud Pie [ vegan chocolate cake] Recipe & Instructions
Submitted by: ANNIBEE

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 Mud Pie [ vegan chocolate cake]

53 calories of Granulated Sugar, (0.07 cup)

46 calories of Flour, white, (0.10 cup)

38 calories of Olive Oil, (0.02 cup)

4 calories of Cocoa, dry powder, unsweetened, (0.02 cup)

1 calories of Vanilla Extract, (0.07 tsp)

0 calories of Water, tap, (0.07 cup (8 fl oz))

0 calories of Baking Soda, (0.07 tsp)

0 calories of vinegar, white, (0.07 tbsp)

Nutrition & Calorie Comments  

This is a lot like the recipe my Mom used. When I made it I added more chocolate and less sugar, but that is just my preference... Very yummy! Submitted by:

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Liked it with the modifications: substituting 1/4 cup applesauce for half of the sugar and oil. Also appreciated the explanation for the waxed paper. Submitted by:

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This was a nice change. Fudgier than a "real" cake. I used 1/2 cup brown sugar and 1/4 cup Fluff (marshmallow) instead of the white sugar, added 1 t baking powder, and used coconut oil. The calories are about the same. Submitted by:

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I must say I cut half cup of sugar..and the cake was a little bit too dense almost tasted like bread next time I'll add the full cup of sugar but do I do in order to improve the texture of the cake?I want a smooth and fluffy texture! I need my parents to like veggie/healthy stuff plz Submitted by:

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This was definitely yummy and sooo easy! Honestly though it would not equal 15 servings in my house, 8 at most. That being the case I think I will follow others suggestions next time and reduce the sugar and use applesauce for half the oil. (Don't want to but I will) Submitted by:

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I've made a similar dish but just with tofu, melted chocolate chips, and honey. However, a graham cracker crust was used. I like that I have the ingredients and will give this a go using the applesauce and half sugar count. Yum! Submitted by:

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I haven't tried this but definitely will. By using sugar substitute instead & unsweetened apple sauce instead of oil, the calories get cut down to only 738 for the ENTIRE CAKE! Entire cake stats: Cal 738, Carbs 162, Fat 6, Protein 28. Awesome numbers! Divide by 8 or 16 - ur choice! Submitted by:

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Stevia is a better sub for sugar, because splenda has aspartame in it, which can cause bodily problems. :)
Good recipe.
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I used half the sugar, half the oil and added back 1/4 c of applesauce to replace it, and baked for 25 minutes. Fantastic! A whole cup of sugar would've induced diabetes; 1/2 a cup was just right. The modifications brought the cake down to 175 cal per eighth of the whole cake. Submitted by:

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Actually, many vegans do eat flour and sugar. Some sugar has been filtered in a way that is not vegan, but the ingredients themselves are plant products and cahn have a healthy place in a vegan diet. All things in moderation, of course, but this cake looks entirely vegan to me. Submitted by:

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While this looks great many of these "vegan" recipes call for flour and sugar. A vegan doesn't eat those ingredents so I wish they would give true vegan recipes to keep me from having to figure out what to subsitute with. Submitted by:

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Not bad!
I made this with Splenda, too. And I found I had to cook it much longer, as well, before the center was done.

I was happy with this dessert, but not jumping for joy. My husband had to have sugar-free ice cream with his to satisfy his expectations for sweetness.
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You can knock the calories down to under 100 (or have a bigger piece, lol) by substituting Splenda for the sugar. Tastes great. Submitted by:

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