No Egg-Replacer Chocolate Cake
Applesauce helps keep this chocolate cake moist without eggs or egg replacer and cuts down on the fat, too, and the vinegar helps to lighten it up a bit.
INGREDIENTS | SERVES 8
- 1½ cups flour
- ¾ cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- 1 cup soy milk
- 1 teaspoon vanilla
- ¼ cup applesauce
- 2 tablespoons oil
- 1 tablespoon vinegar
Preheat oven to 350°F and lightly grease and flour a large cake pan.
In a large bowl, combine the flour, sugar, cocoa, and baking soda. In a separate small bowl, mix together the soy milk, vanilla, applesauce, oil, and vinegar.
Quickly mix together the dry ingredients with the wet ingredients, combining just until smooth.
Pour into prepared cake pan and bake for 26–28 minutes, or until toothpick or fork inserted comes out clean.
PER SERVING
Calories: 213 | Fat: 5g | Sodium: 170mg | Fiber: 2g | Protein: 4g
For the Perfect Vegan Cake …
Vegan cakes tend to be heavier and denser than regular cakes. Here's a few ways to compensate: Step one: really beat the margarine and sugar together, and make sure all the sugar is incorporated, even those pesky little bits on the side of the bowl. A well-aerated margarine and sugar mix means a fluffier cake. To make sure your cake rises to perfection, get it in the oven right away to take advantage of the leavening ingredients. And of course, allow your cake to cool completely before frosting. Patience, patience!
