Vegan Chocolate Cake

2 Reviews
100% would make this recipe again

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Ingredients

3 1/2 cups white flour (all purpose) 15 oz
1 1/3 cup sugar 9.9 oz
1 tsp salt
2 tsp baking soda 0.3 oz
1/3 cup cocoa powder 1.1 oz
1 cup canola oil 8.7 fl.oz
1 1/2 cup soy beverage, unsweetened, fortified, vanilla flavoured 12.8 fl.oz
1/4 cup apple cider vinegar 2.2 fl.oz
1 tbsp coconut oil melted, for the icing 0.5 oz
1/4 tsp vanilla extract, for the icing 0.1 fl.oz
3/4 cup icing/confectioners' sugar, for the icing 3.5 oz
3 tbsp cocoa powder, for the icing 0.6 oz
2 tbsp soy beverage, unsweetened, fortified, vanilla flavoured, for the icing 1 fl.oz
1/2 cup blueberries, or other berries, for decoration 2.2 oz

Before you start

A food processor or a mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Line with parchment paper the base of a 25cm springform cake pan and lightly grease its sides with a little bit of oil.
  2. In a large bowl, mix together the flour, sugar, salt baking soda and cocoa powder. Set aside.
  3. In another bowl, mix the canola oil and soy beverage. Add to the dry mixture then mix well.
  4. Pour in the vinegar then blend well using a mixer until the mixture is homogenous, about 1 min. Do not over mix.
  5. Pour the mixture into the prepared cake pan and bake in the center of the oven for about 45-50 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven then let it cool down in its pan for at least 30 min before unmolding.
  6. Meanwhile, prepare the icing: In a bowl, mix together the coconut oil, vanilla, icing sugar, cocoa powder and soy beverage. Pour the icing mixture on top of the cooled cake. Decorate with berries then serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

460

Fat

22 g

34 %

Saturated 2.8 g
+ Trans 0.4 g

16 %

Cholesterol

0 mg

Sodium

270 mg

11 %

Carbohydrate

63 g

21 %

Fibre

3 g

10 %

Sugars

32 g

Net Carbs

60 g

Protein

6 g

Vitamin A

2 %

Vitamin C

1 %

Calcium

5 %

Iron

18 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Selenium, Vitamin E, Vitamin K
Good source of  :
Iron, Manganese, Niacin, Vitamin B1, Vitamin B2
Source of  :
Copper, Fibre, Magnesium, Omega-3, Omega-6, Phosphorus, Vitamin B12, Vitamin D, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Fats 4
Other Foods 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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