Nutritional Info

Nutrition Facts

Serving Size 1 (84g)

Calories 272
Calories from Fat 126 (46%)
Amount Per Serving %DIV
Total Fat 14g 22%
Saturated Fat 1.3g 7%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 127.1mg 6%
Potassium 64.3mg 1%
Total Carbohydrate 35.1g 12%
Dietary Fiber 1.4g 6%
Sugars 18.2g
Protein 2.5g 5%

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Easy Chocolate Cake

By: Daisy
Source: Vegan Recipes
Recipe Description
This simple cake can be topped in a variety of ways, to suit your taste. Try a fresh fruit compote, chocolate ganache icing, or a light dusting of powdered sugar sifted across the top.
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  baking powder
1/4 Cup(c)  unsweetened cocoa powder
1 Cup(c)  powdered sugar
1 1/4 Cup(c)  all purpose flour
1 Teaspoon(t)  pure chocolate extract (optional)
2 Teaspoon(t)  pure vanilla extract
1/2 Cup(c)  canola oil
1 Cup(c)  vanilla soy, or other non dairy yogurt
1/4 Teaspoon(t)  fine sea salt


Preheat the oven to 350°F. Lightly coat an 8 inch round cake pan with nonstick cooking spray. In a large sized bowl, whisk together the yogurt, oil, vanilla, and chocolate extract, if using. Sift the flour, sugar, cocoa powder, baking powder, and salt on top. Stir to combine, being careful not to over mix. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Leave in the pan for 1 hour on a cooling rack before attempting to remove. Chill overnight.

Additional notes

VARIATION: Double the recipe, and bake in two separate 8 inch round cake pans. Spread 1/4 to 1/2 cup all fruit raspberry jam on one of the cakes, then top with the second cake.

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