DessertSnack

Low Cholesterol Chocolate Cake

Name: Low Cholesterol Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 racions
Cuisine: american
Ingredients: 360 g all-purpose flour; 400 g granulated sugar; 45 g unsweetened cocoa powder; 2 ct baking soda; 1 ct salt; 480 ml water cold; 120 ml vegetable oil; 2 cs white vinegar; 2 ct vanilla extract; 100 g maraschino cherry drained and chopped (opcional)

This surprisingly moist and rich chocolate cake is made without any eggs or dairy, making it naturally low in cholesterol. It's a simple, one-bowl recipe that comes together quickly for a delicious and easy dessert.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 12
Dificultat: Fàcil
Per ració: 351 kcal

Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

360 gall-purpose flour
400 ggranulated sugar
45 gunsweetened cocoa powder
2 ctbaking soda
1 ctsalt
480 mlwater, cold
120 mlvegetable oil
2 cswhite vinegar
2 ctvanilla extract
100 gmaraschino cherry, drained and chopped(opcional)

Estris

9x13 inch baking pan · spatula · wire rack · whisk · oven · large mixing bowl · sieve

Elaboració

Pas a pas

1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 9x13 inch (23x33 cm) baking pan.
Uns 2 min
Nota de cuina: Greasing and flouring the pan prevents the cake from sticking and ensures easy removal.
2
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
Uns 3 min
Nota de cuina: Sifting removes lumps and aerates the dry ingredients, leading to a lighter cake texture.
3
Whisk the dry ingredients until they are thoroughly combined.
Uns 1 min
4
Add the cold water, vegetable oil, white vinegar, and vanilla extract to the bowl with the dry ingredients.
Uns 1 min
Nota de cuina: The reaction between the vinegar (acid) and baking soda (base) helps the cake rise without eggs.
5
Mix with a whisk or spatula until the batter is smooth and just combined; be careful not to overmix.
Uns 1 min
Nota de cuina: A few small lumps are okay. Overmixing can develop the gluten in the flour, making the cake tough.
6
If using, gently fold in the chopped maraschino cherries.
Uns 1 min
7
Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer.
Uns 1 min
Nota de cuina: An even layer of batter ensures the cake bakes uniformly.
8
Bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Uns 30 min
Nota de cuina: Oven temperatures can vary, so start checking for doneness at the 25-minute mark.
9
Place the pan on a wire rack and let the cake cool completely before slicing and serving.
Uns 30 min
Nota de cuina: Allowing the cake to cool fully prevents it from crumbling when you cut it.

Per ració

Nutrició

46%Puntuació

Calories: 351,4kcal
Proteïnes: 3,8g
Hidrats de carboni: 61,9g
Greixos: 10,8g
Fibra: 2,3g
Sucre: 36,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store in an airtight container at room temperature or in the refrigerator.