Cake - chocolate (healthy)

Photo by Tina T.
Adapted from southerninlaw.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from southerninlaw.com

Ingredients

  • 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

  • 1/2

    tsp salt

  • 1

    cup unsweetened applesauce

  • 1/3

    C 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

Directions

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!

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