Ingredients
-
1 1/2
-
1
-
1/3
-
1
-
1/4
-
2/3
-
1/2
-
3
-
1
-
1
-
-
-
-
-
Directions
Low-Fat Chocolate Cake, Chocolate cake and low fat? What’s not to love?, This cake is our family’s favorite chocolate cake, regardless of the low-fat We usually just top it with pureed and lightly sweetened raspberries use 1 Tbsp of coconut oil and 2 Tbsp of raspberry kefir in place of the 3 Tbsp of safflower oil – each piece still comes out less than 2 grams of fat I also use regular white distilled vinegar because my daughter cannot have the apple cider vinegar This is the most rich, moist cake I’ve made – and we can eat it without guilt SSOOO good and so easy to make! I’ve been asked for the recipe many times and make it about once a month Thank you, Vittoria2008 for this amazing recipe!, I multiplied the recipe four times and added a bag of mini dairy/egg/soy/nut-free chocolate chips It made 42 cupcakes and a large dinosaur cake from a Wilton shaped pan I sprinkled organic powdered sugar over the top with a sifter instead of frosting The kids at my child’s birthday party all loved them They gobbled them right up! The parents appreciated that they were not so heavy or caloric Thanks so much!
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Steps
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1
Done
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In a Large Bowl Mix Together the Flour, Sugar, Cocoa Powder, Baking Soda, and Salt, and Set Aside. |
|
2
Done
|
in a Measuring Cup or Small Bowl, Whisk Together All of the Wet Ingredients, Except the Cider Vinegar. |
|
3
Done
|
Add the Wet Ingredients Into the Dry Ingredients, and Whisk Well to Combine. |
|
4
Done
|
Drizzle the Cider Vinegar Over the Top of the Batter and Whisk Quickly to Incorporate. |
|
5
Done
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Pour Batter Into Greased 9inch Pan. Bake at 350 Degrees For 20-25 Minutes or Until an Inserted Toothpick Comes Out Clean. |
|
6
Done
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*note: Double the Recipe to Make a Two Layer 9-Inch Cake or 9x13-Inch Cake. |
