Zutaten für Vegan Low Fat German Chocolate Cake
- 1 cup pitted prunes
- ¾ cup water
- 2 tablespoons vegan egg replacer powder
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup soymilk
- 1 tablespoon apple cider vinegar
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Zubereitung von Vegan Low Fat German Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a food processor, combine 1 cup pitted prunes and ½ cup water. Process until completely smooth, scraping down the sides as needed (about 5 minutes).
- In a medium bowl, whisk together 2 tablespoons egg replacer powder (like Ener-G) and ¼ cup water until smooth.
- Add the prune puree and egg replacer mixture to a large mixing bowl. Beat on medium speed until well combined.
- Gradually add 1 ½ cups granulated sugar while beating on medium-high speed until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a small bowl, combine 1 cup soymilk and 1 tablespoon apple cider vinegar. Let sit for 5 minutes to curdle.
- Gradually add the dry ingredients and soymilk mixture to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Once completely cooled, frost with your favorite vegan low-fat frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
180g
Fat
0g
Carbs
24g
