Vegan Low Fat Chocolate Cake
Author: 
Recipe type: Dessert
Cuisine: cakes
 
Recipe very closely adapted from Joanne Chang
Ingredients
  • 1½ cups (210 g) AP flour
  • ½ cup (100 g) granulated sugar
  • ⅓ cup (40 g) Dutch processed cocoa powder--I used Valrhona
  • 2 t instant espresso
  • 1 t baking soda
  • ¼ t salt-she calls for Kosher but I used fine grained sea salt
  • 1 cup water
  • ¼ cup neutral flavored oil (I used olive, she calls for canola)
  • 1 t vanilla
  • 2 T unsulfured light or dark molasses (I ran out and topped off with agave syrup)
Instructions
  1. Preheat the oven to 350F. Butter and flour a 6 inch round cake pan. Set aside.
  2. Whisk together the flour, sugar, cocoa powder, espresso, baking soda and salt. Set aside. Whisk together the water, oil, vanilla and molasses and then add to the dry ingredients. Using a wooden spoon or a spatula, stir the batter just until smooth. Pour into the prepared cake pan.
  3. Bake for 50-55 minutes, or until a cake tester comes out mostly clean and the sides of the cake are pulling away from the edges of the pan. Let cool in the pan on a cooling rack for 1 hour and then invert the cake onto a plate and then flip it back right-side-up onto the cooling rack. let cool completely and dust with confectioner's sigar before serving. Serve with or without whipped cream--both are delicious.
Recipe by The Spiced Life at https://www.thespicedlife.com/vegan-low-fat-chocolate-cake/