Vegan Low Fat Low Sugar Chocolate Cake Recipes

HEALTHY CHOCOLATE CAKE (WHOLE WHEAT, GLUTEN-FREE, VEGAN OPTIONS)

Steps:

• If using honey, preheat your oven to 325 °F (167 °C). If not using honey (which bakes quicker than sugar, hence the lower temperature), preheat to 350 °F (175 °C).
• Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
• In a large bowl, stir together the sugar (if using honey, don't add it yet), flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, honey (if using), olive oil and vanilla. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water. If you taste it, it will NOT taste good! But don't worry. It tastes great after baking.
• Divide the batter between the two pans.
• Bake for 25-30 minutes or until a toothpick comes out with some moist crumbs, but no uncooked liquid. The bake time will vary widely depending on what combination of sugar / eggs / flour you use. The whole wheat / egg / honey version is on the longer side. The gluten-free / chia egg / honey version is on the shorter side.
• Let cool completely before frosting.

LOW FAT VEGAN CHOCOLATE CAKE

Steps:

• Lightly oil a 9-inch springform or cake pan and set aside.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine. Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into the prepared springform pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• Allow to cool on a rack for 10 minutes, loosen edges with a knife, remove the ring, and allow cake to cool completely.

VEGAN LOW FAT LOW SUGAR CHOCOLATE CAKE

Steps:

• Mix all the dry ingredients together in a mixing bowl.
• Add the banana, the pineapple juice, maple syrup and salt. Beat well to make a smooth batter.
• Add the vinegar and stir. It will begin to froth.
• Pour into an oiled pound loaf tin.
• Bake at 190 degrees (medium oven) for 20 minutes.
• Turn out onto a wire rack and leave to cool.
• Slice the cake lengthways and spread both halves with the yoghurt. Then top one half with the jam. Sandwich back together.