Quick Chocolate Cake (Vegan and oil free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups flour.375 cup Splenda baking blend (or 3/4 cup sugar)3 tbsp cocoa powder2 tsp espresso powder1 tsp baking soda1/2 tsp salt1 tsp vanilla extract1 tsp vinegar1/4 cup nonfat plain yogurt (or applesauce)1 cup water
reheat oven to 350 degrees F. Grease a 9-inch cake pan.
In the greased pan, combine the flour, sugar or substitute, cocoa, espresso powder, baking soda, and salt until well mixed. Make 3 depressions into the flour. Place the vinegar into one depression, the vanilla extract in another, and the yogurt or applesauce in the last. Pour the water over the entire mixture. Using a spatula, mix together the batter until smooth.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake and cool completely on a cooling rack.
Serving Size: Nutritional information calculated on 10-slices.
In the greased pan, combine the flour, sugar or substitute, cocoa, espresso powder, baking soda, and salt until well mixed. Make 3 depressions into the flour. Place the vinegar into one depression, the vanilla extract in another, and the yogurt or applesauce in the last. Pour the water over the entire mixture. Using a spatula, mix together the batter until smooth.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edge of the cake and cool completely on a cooling rack.
Serving Size: Nutritional information calculated on 10-slices.
Nutritional Info Amount Per Serving
- Calories: 112.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 245.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
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