Zutaten für Deep Vegan Cake Chocolate Cake Made Lighter
- Unbleached White Flour
- Cocoa Powder
- Baking Soda
- ½ teaspoon salt
- Splenda Sugar Substitute
- ¼ cup fructose (or honey/maple syrup)
- 1 cup unsweetened applesauce
- ½ cup vegetable oil
- Brewed Coffee
- Pure Vanilla Extract
- Cider Vinegar
- Unsweetened Chocolate
- Natural Style Peanut Butter
- 2 tablespoons water
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Zubereitung von Deep Vegan Cake Chocolate Cake Made Lighter
- Preheat oven to 375°F (190°C).
- Generously grease an 8-inch square or round baking pan. Dust with cocoa powder or line the bottom with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon salt, and 1 ¾ cups granulated sugar.
- In a separate bowl, whisk together 1 cup unsweetened applesauce, ½ cup vegetable oil, ½ cup strong brewed coffee, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Add 2 tablespoons apple cider vinegar and stir briefly. The batter will begin to bubble slightly.
- Immediately pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before frosting.
- While the cake cools, prepare the frosting:
- In a double boiler or heat-safe bowl set over simmering water, melt 1 cup semi-sweet chocolate chips.
- In a separate bowl, beat together ½ cup creamy peanut butter, 2 tablespoons water, and ½ teaspoon vanilla extract until smooth.
- Add ½ cup Splenda (or granulated sugar substitute) and ¼ cup fructose (or honey/maple syrup) to the peanut butter mixture and beat until combined.
- Stir in the melted chocolate until smooth and creamy.
- Frost the cooled cake with the chocolate peanut butter frosting.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
95g
Fat
21g
Carbs
16g
