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 servings
Cuisine: american
Ingredients: 360 g all-purpose flour; 400 g granulated sugar; 45 g unsweetened cocoa powder; 2 tsp baking soda; 1 tsp salt; 480 ml water cold; 120 ml vegetable oil; 2 tbsp white vinegar; 2 tsp vanilla extract; 100 g maraschino cherry drained and chopped (optional)

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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 12
Difficulty: Easy
Per serving: 351 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

360 gall-purpose flour
400 ggranulated sugar
45 gunsweetened cocoa powder
2 tspbaking soda
1 tspsalt
480 mlwater, cold
120 mlvegetable oil
2 tbspwhite vinegar
2 tspvanilla extract
100 gmaraschino cherry, drained and chopped(optional)

Equipment

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

The method

Step by step

1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 9x13 inch (23x33 cm) baking pan.
About 2 min
Cook’s note: 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.
About 3 min
Cook’s note: Sifting removes lumps and aerates the dry ingredients, leading to a lighter cake texture.
3
Whisk the dry ingredients until they are thoroughly combined.
About 1 min
4
Add the cold water, vegetable oil, white vinegar, and vanilla extract to the bowl with the dry ingredients.
About 1 min
Cook’s note: 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.
About 1 min
Cook’s note: 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.
About 1 min
7
Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer.
About 1 min
Cook’s note: 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.
About 30 min
Cook’s note: 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.
About 30 min
Cook’s note: Allowing the cake to cool fully prevents it from crumbling when you cut it.

Per serving

Nutrition

46%Score

Calories: 351.4kcal
Protein: 3.8g
Carbs: 61.9g
Fat: 10.8g
Fibre: 2.3g
Sugar: 36.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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