Quick Chocolate Cake (Vegan and oil free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Quick Chocolate Cake (Vegan and oil free) calories by ingredient
Introduction
From Pastry Affair From Pastry AffairNumber of Servings: 10
Ingredients
-
1 1/2 cups flour
.375 cup Splenda baking blend (or 3/4 cup sugar)
3 tbsp cocoa powder
2 tsp espresso powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 tsp vinegar
1/4 cup nonfat plain yogurt (or applesauce)
1 cup water
Directions
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.