Vegan Low Fat Low Sugar Chocolate Cake Food

VEGAN LOW FAT LOW SUGAR CHOCOLATE CAKE

Steps:

• Mix all the dry ingredients together in a mixing bowl.
• Add the banana, the pineapple juice, maple syrup and salt. Beat well to make a smooth batter.
• Add the vinegar and stir. It will begin to froth.
• Pour into an oiled pound loaf tin.
• Bake at 190 degrees (medium oven) for 20 minutes.
• Turn out onto a wire rack and leave to cool.
• Slice the cake lengthways and spread both halves with the yoghurt. Then top one half with the jam. Sandwich back together.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.

LOW FAT LOW SUGAR CHOCOLATE APPLE SNACK CAKE

Steps:

• Oven to 350°.
• Spray a square pan with nonstick spray, I used a glass pan.
• Combine first 5 ingredients in bowl.
• In another bowl, combine water, oil, lemon juice, vanilla.
• Add to dry ingredients, stir until just combined.
• Toss apples with sugar and cinnamon, fold into batter.
• Pour into prepared pan.
• Bake for 30-35 minutes or until done.

VEGAN LOW FAT GERMAN CHOCOLATE CAKE

Steps:

• Cake: Preheat oven to 350 degrees. In food processor or blender, chop prunes. With motor running, add water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.
• In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prude puree m mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy.
• In seperate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered.
• Add flour-cocoa mixture to prune-sugar mixture alternately with soymilk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times.
• Divide batter among three 9-inch cake pans that have been sprayed with PAM or Olivio and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.
• Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.
• Notes: Just began trying the purees in place of the pitted prunes. An example of Egg Replacer Powder is called EnerG.