Vegan Low Fat Low Sugar Chocolate Cake Recipe

Name: Vegan Low Fat Low Sugar Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 1 cup flour; 1/3 cup cocoa powder; 1 cup mashed banana; 1/2 cup pineapple juice; 1 tablespoon maple syrup; 1 pinch salt; 1 teaspoon baking soda; 2 teaspoons vinegar; filling; 100 ml soy yogurt; 1 tablespoon raspberry jam

Servings: persons

cake
1 cup flour
1/3 cup cocoa powder
1 cup mashed banana
1/2 cup pineapple juice
1 tablespoon maple syrup
1 pinch salt
1 teaspoon baking soda
2 teaspoons vinegar
filling
100 ml soy yogurt
1 tablespoon raspberry jam

1
Mix all the dry ingredients together in a mixing bowl.
2
Add the banana, the pineapple juice, maple syrup and salt. Beat well to make a smooth batter.
3
Add the vinegar and stir. It will begin to froth.
4
Pour into an oiled pound loaf tin.
5
Bake at 190 degrees (medium oven) for 20 minutes.
6
Turn out onto a wire rack and leave to cool.
7
Slice the cake lengthways and spread both halves with the yoghurt. Then top one half with the jam. Sandwich back together.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: cake, 1 cup flour, 1/3 cup cocoa powder, 1 cup mashed banana, and more.

Yes, Vegan Low Fat Low Sugar Chocolate Cake 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.

Vegan Low Fat Low Sugar Chocolate Cake

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