Vegan Chocolate Cake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegan Chocolate Cake calories by ingredient
Introduction
This a quick to mix cake that you can make when your cupboards and fridge are almost bare - it is a vegan recipe, so has no eggs or dairy. It's the reaction between the soda and vinegar that helps the cake rise, so don't leave either of them out! This a quick to mix cake that you can make when your cupboards and fridge are almost bare - it is a vegan recipe, so has no eggs or dairy. It's the reaction between the soda and vinegar that helps the cake rise, so don't leave either of them out!Number of Servings: 8
Ingredients
-
1.5 cups plain white flour (approx. 200g)
1 cup white sugar
1 teaspoon baking soda
3 tablespoons cocoa powder
1 teaspoon salt
5 tablespoons oil (I use canola)
1 teaspoon vanilla extract
1 teaspoon white vinegar (or malt vinegar)
1 cup cold water
Directions
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