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Easy Chocolate Cake
Vegan — 2 Carb Choices
© 1965 - Current

Easy to make and as delicious as any low-sodium chocolate cake you'll ever eat. Plus, the cake is zero cholesterol. This cake will not rise like a standard cake. It's more like a brownie. Best if using Easy Chocolate Cake Icing

Serves 12

Nutritional Information
Sodium Per Recipe: 13.6 mg Sodium Per Serving: .825 mg

Per Serving:

Calories: 185.4
Protein: 1.879 g
Carbohydrate: 29.4 g
Dietary Fiber: .87 g
Total Sugars: 16.8 g
Total Fat: 7.088 g
Saturated Fat: 1.065 g
Monounsaturated Fat: 5 g
Polyunsaturated Fat: .781 g
Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .055 g
Total Omega-6 FA: 0 g
Calcium: 4.431 mg
Potassium: 39.1 mg
Sodium: .825 mg
Vitamin K: 4.144 mcg
Ingredients
  • 1 1/2 cups flour (3.75 mg)
  • 1 cup sugar (2 mg)
  • 3 tablespoons cocoa (7.35 mg)
  • 1 level tablespoon Ener-G Baking Powder (trace)
  • 6 tablespoons expeller pressed canola oil (trace)
  • 1 teaspoon vanilla (.378 mg)
  • 1 tablespoon apple cider or white vinegar (.15 mg)
  • 1 cup water (trace)

    Lightly oil 8" x 8" baking dish or pan, then dust with white unbleached all-purpose flour before placing batter in.

    Mix dry ingredients together in a separate small bowl. Make 3 indentations with tablespoon. Pour oil in 1, Vinegar in 2nd and Vanilla into 3rd. Pour water over all and stir with fork until just blended. Pour into 8" baking dish, using scraper to get it all. Smooth batter to level and insert into oven.

    Bake in preheated oven at 350° F for 35 - 40 minutes in a single 8 x 8 or round 9 x9 x 2" pan. Bake on middle rack.