Deep Vegan Cake (Chocolate Cake) Made Lighter

Name: Deep Vegan Cake (Chocolate Cake) Made Lighter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups unbleached white flour; ⅓ cup cocoa powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup Splenda sugar substitute; ½ cup fructose; ¼ cup applesauce; ¼ cup oil; 1 cup brewed coffee, chilled; 2 teaspoons pure vanilla extract; 2 tablespoons cider vinegar; 2 ounces unsweetened chocolate; ¼ cup natural-style peanut butter; 3 tablespoons water (plus a little more if needed); 1 teaspoon pure vanilla extract; ½ cup fructose, powdered (run through a spice mill); ½ cup Splenda sugar substitute

Servings: persons

1 ½ cups unbleached white flour
⅓ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup Splenda sugar substitute
½ cup fructose
¼ cup applesauce
¼ cup oil
1 cup brewed coffee, chilled
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar
2 ounces unsweetened chocolate
¼ cup natural-style peanut butter
3 tablespoons water (plus a little more if needed)
1 teaspoon pure vanilla extract
½ cup fructose, powdered (run through a spice mill)
½ cup Splenda sugar substitute

1
Preheat the oven to 375 degrees F.
2
Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
3
In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
4
In another bowl, combine the applesauce, oil, coffee, and vanilla.
5
Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.
6
Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
7
Without wasting any time, pour the batter into the prepared baking pan.
8
Bake for 25 to 30 minutes.
9
Cool for 20 minutes, then frost with Chocolate Peanut Butter frosting.
10
In a double boiler or small heavy saucepan, melt the chocolate on medium heat.
11
(You can also melt it in the microwave.
12
).
13
While it melts, beat together the peanut butter, water, and vanilla until smooth.
14
Beat in the Splenda and Fructose and add the melted chocolate, mixing until blended.
15
Spread the frosting on the cooled cake.

692

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ cups unbleached white flour, ⅓ cup cocoa powder, ½ teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Deep Vegan Cake (Chocolate Cake) Made Lighter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!