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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Anyone have a good, low-fat chocolate cake recipe?
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Anyone have a good, low-fat chocolate cake recipe?  This thread currently has 2,029 views. Print Print Thread
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dragonsgold5
Saturday, July 21, 2007, 9:28pm Report to Moderator Report to Moderator
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This is the cake I made:

http://www.cacaoweb.net/flourlesschocolatecake.html

I followed the directions carefully - it wasn't awfully hard, and believe me if someone as generally inept in the kitchen can do it, anyone can! - and the only modification I made was to add 1 tsp of vanilla extract.  

Very good stuff.  I think this is going to become a birthday and holiday staple for us!

Cheri
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italybound
Sunday, July 22, 2007, 2:28am Report to Moderator Report to Moderator

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Quoted from dragonsgold5
This is the cake I made:
http://www.cacaoweb.net/flourlesschocolatecake.html ..........  the only modification I made was to add 1 tsp of vanilla extract.  


made the cake, but forgot about adding the vanilla.......that would've really yummy'd it up .         I will make it again,  and will add the vanilla, but will also add a bit of salt and cut the sugar by 1/2. I actually used agave. Not bad tho.  



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dragonsgold5
Monday, July 23, 2007, 8:18pm Report to Moderator Report to Moderator
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Quoted from pkarmeier
made the cake, but forgot about adding the vanilla.......that would've really yummy'd it up . á á á á I will make it again, áand will add the vanilla, but will also add a bit of salt and cut the sugar by 1/2. I actually used agave. Not bad tho. á


So it turned out okay with the agave nectar?  I'm always worried about substituting a wet ingredient for a dry one.  Did you use only agave nectar, or did you use some sugar, too?  I am totally planning on making this cake again down the road, and it would be great to have a little less sugar in it.  

Cheri

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Henriette Bsec
Monday, July 23, 2007, 8:24pm Report to Moderator Report to Moderator

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Kyosha Nim
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Good to hear that the cake was enjoyed- lots of great recipees on that net - thanks for sharing
- the only weird thing for me is that the chocolate recomended is only 45-50 % cocoa - while the chocolate we get here is minimun 60 % more likely 70 % - I guess that is why I found the recipe ok and not too sweet- just yummi


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Drea
Monday, July 23, 2007, 8:26pm Report to Moderator Report to Moderator

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Quoted from dragonsgold5


So it turned out okay with the agave nectar?  I'm always worried about substituting a wet ingredient for a dry one.  Did you use only agave nectar, or did you use some sugar, too?  I am totally planning on making this cake again down the road, and it would be great to have a little less sugar in it.  

Cheri



I haven't made this 'cake' (yet  ), but I haven't used sugar in a recipe in ages. I almost exclusively use agave. In fact, the only time I use white sugar is when I fill up the hummingbird feeder.


It is not my responsibility to convince anyone of anything.
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italybound
Tuesday, July 24, 2007, 12:31am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from dragonsgold5
So it turned out okay with the agave nectar?   Did you use only agave nectar, or did you use some sugar, too?


It turned out fine w/ agave......yes, I used only agave.......no sugar.

Quoted from outdoordrea
the only time I use white sugar is when I fill up the hummingbird feeder.


Poor birdies..........



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Brighid45
Thursday, July 26, 2007, 12:50pm Report to Moderator Report to Moderator

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Kyosha Nim
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I used 70% cocoa when I made this ganache, and it had a lovely bitter edge to it that offset the sweetness. Now I'll have to try it with agave. Thanks Pat! Btw, how much agave did you use?


Everyone is entitled to his or her informed opinion. --H. Ellison
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italybound
Thursday, July 26, 2007, 12:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Brighid45
how much agave did you use?


exactly what the recipe calls for..........don't know what I was thinking as I always use only 1/2 the sweetener for which a recipe calls . would hold true in this case as well.  



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dragonsgold5
Friday, July 27, 2007, 5:33am Report to Moderator Report to Moderator
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Agave....the next time I make the ganache, I'll use agave.  Probably 1/2 what the recipe calls for would make it plenty sweet.  Isn't agave sweeter than sugar anyway?  Or am I just imagining things?  Wouldn't be the first time.

Also, I suggest adding 1 tsp vanilla extract - adds dimension to the flavor, IMHO.

Cheri
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zola
Friday, July 27, 2007, 7:21am Report to Moderator Report to Moderator

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I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.


It is so pleasant to explore nature & oneself at the same time, doing violence neither to her nor to one's own spirit, but bringing both into balance in gentle, mutual interaction.

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italybound
Friday, July 27, 2007, 11:59am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from dragonsgold5
Also, I suggest adding 1 tsp vanilla extract - adds dimension to the flavor, IMHO.


great idea.......I'll try that as well.  

Quoted from zola
I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.


and you didn't post it?    if you wouldn't mind.  



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dragonsgold5
Saturday, July 28, 2007, 3:18am Report to Moderator Report to Moderator
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Quoted from zola
I have a recipe for a great vegan chocolate cake - uses spelt flour, leavening is baking soda with a little vinegar. It's made with cocoa so it's incredibly chocolatey and it stays really moist.


Yeah!  I second that.  No withholding the chocolate, now!  

Cheri
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Brighid45
Saturday, July 28, 2007, 5:17pm Report to Moderator Report to Moderator

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Kyosha Nim
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Thanks for the reply Pat

If you are able please post the recipe, Zola. A new chocolate cake recipe is always welcome!


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zola
Sunday, July 29, 2007, 8:37am Report to Moderator Report to Moderator

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REally good chocolate cake

3 C flour
2 tsp baking soda (bs) - this one doesn't use vinegar
1/2 tsp. salt
3/4 C cocoa powder
3/4 cup butter (or compliant substitute)
1 1/2 C sweetener
1/4 C water
2 C soy milk (it really just works as a liquid so it can be rice milk, etc.)
2 tsp. vanilla extract

Oven @350 F. Mix dry ingredients (leave out sweetener) in large bowl - whisk together.  Blend wet ingredients (including fat and sugar) and add to dry mixture til "just mixed" Pour into lightly oiled cake pan & bake til done - about 30 minutes.

Enjoy with or without icing.


It is so pleasant to explore nature & oneself at the same time, doing violence neither to her nor to one's own spirit, but bringing both into balance in gentle, mutual interaction.

Johann Wolfgang Von Goethe
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Lola
Sunday, July 29, 2007, 5:06pm Report to Moderator Report to Moderator

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thanks for sharing your recipe!


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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Anyone have a good, low-fat chocolate cake recipe?

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