Vegan Chocolate Cake
- Number of Servings: 8
Ingredients
1.5 cups plain white flour (approx. 200g)1 cup white sugar1 teaspoon baking soda3 tablespoons cocoa powder1 teaspoon salt5 tablespoons oil (I use canola)1 teaspoon vanilla extract1 teaspoon white vinegar (or malt vinegar)1 cup cold water
Mix all of the ingredients in a bowl, quickly, until smooth - a good beating with a wooden spoon if you're low tech, or use a hand held mixer.
Pour into a lined baking tin (I use a non-stick spring form pan that's 20cm in diameter), and bake in an oven preheated to 350 F or 180 C, until cooked (test with a skewer).
You can ice/frost if desired, but I enjoy it warm with a sprinkling of icing sugar.
The nutrition here is based on slicing the 20cm round tin into 8 portions, but you could quite easily get 12 or more portions with some creative cutting. I recently got 20 small square portions for a work pot-luck (with some leftover), that worked out at around 108 cal per serve.
Number of Servings: 8
Pour into a lined baking tin (I use a non-stick spring form pan that's 20cm in diameter), and bake in an oven preheated to 350 F or 180 C, until cooked (test with a skewer).
You can ice/frost if desired, but I enjoy it warm with a sprinkling of icing sugar.
The nutrition here is based on slicing the 20cm round tin into 8 portions, but you could quite easily get 12 or more portions with some creative cutting. I recently got 20 small square portions for a work pot-luck (with some leftover), that worked out at around 108 cal per serve.
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 268.6
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 498.6 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 0.9 g
- Protein: 3.0 g
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