Every woman needs a signature recipe. One that gets asked for over and over again - one that is taken to dinner party after dinner party and barbecue after barbecue - one that always seems to disappear, without any leftovers.
I think it's safe to say that this chocolate cake is one of mine - and yes, you read right.... it's healthy - just don't tell anyone ;)
This chocolate cake has been a favourite of mine for quite some time - I first made it over a year ago and fell in love - and no other chocolate cake has ever been able to top it. Even the most decadent, butter filled, sugar laden cakes - and that's saying something.
Best of all, this chocolate cake is a one bowlrecipe and is so simple you could make it even if you had one arm, one eye and only 4 fingers (just as long as you had a thumb!). But it's a cake that has been requested over and over and loved by my family and friends - even the Flamingo Pink girls fell in love with it!
Would you believe me when I told you this drool worthy chocolate cake has nobutter? or oil? or chocolate? or that it's vegan? and absolutely no funky ingredients like beans or flours that will cost you a fortune? Probably not.. and don't worry, no one else did either.
In fact, I first made this recipe for family and friends at a dinner party - I was running low on ingredients, but new I could whip up a quick chocolate cake with what I had in the pantry. I was nervous that everyone would hate it, even though I could eat an entire cake myself (it's thatgood) - but when it came time for dessert, all of a sudden people started asking. Kerri said "oh Kristy, your blog is so healthy - but what are you doing to us with these decadent desserts?! Forget my workout this morning.. this is going straight to my thighs" - Michelle begged me for the recipe, John ate 2 slices and Cheryl all of a sudden became a chocolate cake fan.
This cake even turned my Mum into a fan of sweets - and she never eats dessert! In fact, when photographing this cake - she took that slice up above and walked past Jesse saying "nerr nerrr, look what I've got!"
Healthy Chocolate Cakeserve 9-12 (a double batch is recommended for a thicker cake!)
gluten free, low fat, vegan, lower sugar
Cake:
3/4 cup plain flour/GF flour *see note for other options
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened applesauce
1/3C unrefined cane sugar/brown sugar**
1 tsp vanilla
Frosting**:
This makes a small amount of frosting as the cake doesn't need much, but for a full batch - see this Vegan Chocolate Frosting recipe.
1 1/2 tbsp lite Nuttelex or other dairy free butter/margarine alternative
1 1/2 tbsp unsweetened cocoa powder
1/2 cup sifted icing sugar
1/2 tsp vanilla
Preheat oven to 180°C/355°F.
Grease and line a small cake tin (or cupcake tins)
In a large mixing bowl combine flour, cocoa, baking powder, baking soda and salt.
In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients.
Note:if your mix is not wet enough, add in some milk or water until it reaches a thick cake batter consistency. Your climate/temperature/flour etc can all contribute to differences in consistency so use your best judgement!
Mix until just combined and pour into cake tin.
Bake for 20-35 minutes or until cooked through and a skewer inserted removes clean. If making cupcakes, cook for ~10-15 minutes or until cooked through.
For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined. If needed, add a couple of drops of milk/non dairy milk until your desired consistency is reached.
*Flour Options
With the flour, you can use:
- Gluten free or regular plain flour
- 1/4 + 1/8C oat flour and 1/4 + 1/8C plain flour (GF or regular)
- 1/4 + 1/8C wholewheat flour and 1/4 + 1/8C plain flour
- 1/4 + 1/8C buckwheat flour and 1/4 + 1/8c gluten free flour
- I also regularly use Orgran Buckwheat Pancake mix (which has no added sugar) for a light gluten free cake with some added nutrition
**Cheats Tip: Try Cadbury Philadelphia for a super quick and easy frosting. I usually only use about half of a small 140g tub but a little goes a long way!
Just don't be surprised when there's no left overs (and don't worry, after this photo was taken - that fork was licked clean). A double batch is definitely a must do.
Tell me, what's your signature recipe?
and what's your favourite type of cake?
Love this cake? Be sure to try our Healthy Chocolate Fudge Cake too!
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FAQs
In truth, vegan cakes might not even contain fewer calories than non-vegan ones. While they lack butter and other dairy products, it is not a given that they contain less saturated fats. In fact, some vegan substitutes for butter, like cocoa butter or coconut oil, can have similar amounts of saturated fats.
What is left out of vegan cake? ›
Vegan baking, on the other hand, omits all animal products. While baking without eggs and butter can seem daunting, it's not impossible. All it takes is getting familiar with the right substitutions, and you'll be whipping up cakes, cookies, cupcakes, and more in no time.
Is vegan bakery healthier? ›
Vegan Bakes are Nutrient-Rich
Vegan baking may not be considered 'healthy,' but it is more nutritious than your standard non-vegan dessert. Vegan recipes rarely call for many processed ingredients or saturated fats.
Do vegan cakes have more sugar? ›
No, vegan cakes don't typically have more sugar than regular cakes. The same goes for saturated fats.
What is the healthiest cake to eat? ›
Angel Food Cake
Angel food cake is healthy because It does not contain egg yolk and butter. Without egg yolk and butter these cakes are low on calories and fats. A single slice of Angel Food Cake contains just almost around 70 calories.
Is it OK to eat chocolate cake every day? ›
The 80/20 rule suggests that indulging in treats like chocolate cake 20% of the time is okay, but it's important to practice moderation and balance. Eating chocolate cake can promote good mental health by providing a boost of feel-good chemicals like serotonin and endorphins and reducing stress and anxiety.
Why do you put vinegar in vegan cakes? ›
It's all in the chemistry: the acidity in the vinegar reacts with the baking soda creating bubbles and making your batter rise. You can use apple cider vinegar or regular white vinegar. Both will work and neither will leave a taste behind.
What do vegan bakers use instead of butter? ›
What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.
What does vinegar do in vegan cakes? ›
Vinegar works a little bit differently from flax and chia; it reacts with the baking soda in the recipe to create extra lift, resulting in the lightest, fluffiest vegan chocolate cake you'll ever have. And no, you won't taste the vinegar—it simply enhances the overall flavour of the cake without distracting from it.
Why are vegan cakes so expensive? ›
Ingredient Costs:Vegan cakes rely on alternative ingredients such as plant-based milk, egg substitutes, and non-dairy butter, which can be more expensive than their conventional counterparts. Ingredients like almond flour, coconut oil, or specialty vegan chocolate may also contribute to higher costs.
This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.
Is veganism the healthiest way to eat? ›
Is vegan a healthy lifestyle? Vegan diets can be a part of a healthy lifestyle when planned and implemented correctly. Like any eating plan to restrict specific food groups, vegan diets can come up short in essential nutrients such as protein, calcium, iron and vitamin B12.
Why don t vegan cakes rise? ›
Leavening Agents: Eggs play a crucial role in leavening non-vegan cakes, but in vegan baking, bakers must find suitable alternatives to provide the necessary rise and lightness. Baking powder, baking soda, and vinegar combinations are commonly used to replace the leavening properties of eggs.
What do vegans eat for sugar? ›
Most vegans consider sugar a generally acceptable food, but strict vegans abstain from refined cane sugars that are likely to have been processed with animal products. They can, however, consume vegan-friendly raw cane sugar, certified-organic cane sugar, and sugar made exclusively from beets.
What is the healthiest vegan sugar? ›
6 Best Sweeteners To Use For A Healthy Vegan Diet Plan
- Fruit. My favorite sweetener by far is fruit. ...
- Unrefined Sugar (Sucanat) There are unrefined versions of cane, palm and other sugars. ...
- Stevia. ...
- Grain Sweeteners. ...
- Molasses. ...
- Pure Maple Syrup. ...
- Not-The-Best Sweeteners.
Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.
How healthy is vegan cake? ›
The good news is that vegan cakes don't contain cholesterol at all since plant-based foods are generally free from it. Also, if you replace butter, cream and milk with healthier ingredients such as soy or almond milk, oil and soft tofu, then you'll also considerably reduce your intake of saturated fat.
Is vegan cake better than regular cake? ›
Are vegan cakes healthier than non-vegan cakes, you may ask? For the most part, not really; while the removal of butter can mean less saturated fat, the vegan friendly replacement, often cocoa butter, can be similar in saturated fat levels.
Is vegan chocolate better for you than normal chocolate? ›
Since these beans aren't heated to a high temperature during processing, they keep almost all of their vitamins and minerals, such as vitamin C and calcium, magnesium, potassium, copper, and iron. This is why vegan chocolates are healthier than other kinds.
