Low Cholesterol Chocolate Cake
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
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store in an airtight container at room temperature or in the refrigerator.
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