Vegan Chocolate Cake (or muffins)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 138.2
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 169.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.3 g
- Protein: 4.5 g
View full nutritional breakdown of Vegan Chocolate Cake (or muffins) calories by ingredient
Introduction
Moist Vegan Chocolate cake or muffins packed with nutrients and goodness. Moist Vegan Chocolate cake or muffins packed with nutrients and goodness.Number of Servings: 12
Ingredients
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0.75 cup Applesauce, unsweetened
1 cup Beets, fresh
1 cup Beans, black
1 tsp Baking Powder
1 tsp Baking Soda
0.50 cup Maple Syrup
1 cup Whole Wheat Flour
4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
30 gram(s) Chocolate Chips - Enjoy Life Mini-Chips
3.20 serving Navitas Raw Cacao Powder (1 serving = 2.5 Tbsp or 14g)
2 tbsp Vinegar Apple Cidar, Organic Raw Unfiltered, Bragg
8 TBS My Soy Greek Yogurt
Directions
combine all dry ingredients in a medium sized bowl.
Shred 1 cup beets into dry ingredients and mix well.
Combine all wet ingredients in a blender and blend until smooth.
Pour over dry ingredients and stir until just mixed - don't overmix.
Pour into an 8X8 baking pan (or 12 muffin tin) and bake at 350F for approx 40-45 min.
If making muffins - bake at 425F for 8 minutes then reduce heat to 350 and bake approx 8 more minutes (may need longer - check with a toothpick).
Serving Size: Makes 12
Shred 1 cup beets into dry ingredients and mix well.
Combine all wet ingredients in a blender and blend until smooth.
Pour over dry ingredients and stir until just mixed - don't overmix.
Pour into an 8X8 baking pan (or 12 muffin tin) and bake at 350F for approx 40-45 min.
If making muffins - bake at 425F for 8 minutes then reduce heat to 350 and bake approx 8 more minutes (may need longer - check with a toothpick).
Serving Size: Makes 12