A good butter cake and chocolate cake are part of the basic building blocks that should be in every baker's repertoire. You can create many different variations of cakes and cupcakes using just these two cakes as bases. Like many bakers, I too have my favourite, go-to basic butter cake and chocolate cake, that meet my criteria for moistness, taste, denseness, structure. I have used these to make many flavoured combinations for tea and celebration cakes and cupcakes, and they have never let me down.
I have searched and tested for a heart healthy version of a good butter cake and chocolate cake, and I believe I have found them! I posted a low fat butter cake that met all my criteria, and now I have found a dairy free, healthy chocolate cake from Moist Chocolate Cake (No Eggs, No Butter) from www.aseasyasapplepie.com!
The cake is moist and so very chocolaty! If you are allergic to dairy (lactose intolerant), this is a great vegan recipe for you - no eggs, no dairy milk, no butter! It is also low fat as there's just 35gm oil. The original recipe is already amazingly delicious and healthy and I absolutely love it, but I've tweaked it to make it even healthier.
I substituted granulated sugar with part coconut sugar and part brown sugar (ok, truth is that I ran out of coconut sugar, so I added in brown sugar). Nutrition Comparison:
Coconut & Brown Sugar: 63 calories, 16.5g total carbohydrates, 16.4g total sugars, 7mg calcium
Granulated Sugar: 65 calories, 16.7g total carbohydrates, 16.7g total sugars, 0mg calcium
I used spelt flour instead of all purpose flour. Spelt flour is a whole grain flour that is highly nutritious and rich in calcium, iron, vitamin E, magnesium, protein, dietary fibre and is easier to digest than wheat and lower in calories. Spelt flour can be used in the same proportion as what flour, so using it for cakes, cookies and bread is easy. Most people would start with half spelt and half wheat, but I used 100% spelt flour in this recipe.
Spelt Flour: 65 calories, 0.5g fat (0g saturated fat), 11.9g total carbohydrates, 2.2g dietary fibre
Plain Flour: 58 calories, 0.2g fat (0g saturated fat), 12.2g total carbohydrates, 0.3g dietary fibre
The ganache for this recipe is also a healthier, dairy-free, vegan version of regular ganache. I substituted soy milk for heavy cream. The numbers speak for themselves:
Vegan Chocolate Ganache: 41 calories, 2.9g fat (1.6g saturated fat), 0mg cholesterol, 0mg sodium, 4.4g total carbohydrates, 0.6g dietary fibre, 3.3g total sugars
Regular Chocolate Ganache: 65 calories, 5.5g fat (3.6g saturated fat), 11mg cholesterol, 3mg sodium, 4.9g total carbohydrates, 0.5g dietary fibre, 3.8g total sugars
One of the things I love about this cake is how easy it is to make. Combine the wet ingredients in one bowl and the dry ingredients in another, then add the wet to the dry mixture, stir to combine, then bake into a prepared cake pan. Simple and quick. Amazing that you get a moist, delicious, dense, low fat, super chocolaty cake with so little effort.
This cake was originally meant to be baked in an 8" cake pan, but due to its relatively high moisture content, I felt that it would translate well as a bundt cake. I successfully baked it in my favourite non-stick Wilton 9.75 x 3.38 inch (24.8 x 8.57cm) bundt pan (so that's another plus for this recipe!)
When using a pan designed with lots of indents (like a bundt pan or a novelty shaped pan, for instance), it's important that you not only grease the pan with oil, but also flour it. After adding some oil into pan, I usually wipe it with a kitchen tissue or with my hands to ensure that 1) the pan is not too heavily greased and 2) every indent and corner is properly greased. Then I sprinkle flour in the pan. You can use the same flour as the one in the recipe. Use your hands to cover the pan completely with flour, making sure every indent and corner is floured. Then turn the pan over the sink and lightly tap it to get rid of excess flour. Your pan is now ready for your batter.
After baking, leave the cake in the pan for 5 to 10 minutes before taking it out to cool on a grid.
In the meantime, make the ganache. Although the 2 basic ingredients in this ganache are the soy milk and chocolate, I've added corn syrup, a little vanilla and some Bailey's Irish Creme (yum!) These are optional. The corn syrup gives some shine to your ganache.
You may chill the cake first before dripping the chocolate ganache over it. This will ensure that your ganache will set quickly and will not drip to the bottom of your cake. For this cake, I did not chill. I poured the ganache over completely cooled cake because I was fine with the ganache dripping to the base of the cake. (OK, my daughter and I were also very anxious to cut into the cake because it looked and smelt so heavenly!) As you can tell from the picture, the cake still looked good!
Look how moist and chocolaty this cake is! mmmmm!!!! My family (and there are only 3 of us) finished this cake within 2 days!
Here's a nutritional comparison between my tweaked version using spelt flour, coconut and brown sugar, and soy milk for ganache and the original dairy free cake recipe from Moist Chocolate Cake (No Eggs, No Butter) from www.aseasyasapplepie.com and standard ganache recipes using heavy cream.
Nutrition Facts for Dairy-Free Chocolate Cake
With Vegan Chocolate Ganache
(adapted from recipe, but substituting 100gm coconut sugar & 100gm brown sugar for 200gm granulated sugar; spelt flour instead of all purpose flour; soy milk nstead of heavy cream for ganache)
Nutrition Facts for Original Chocolate Cake
With Standard Chocolate Ganache
(based on recipe using 200gm granulated sugar, all purpose flour and heavy cream for ganache)
Low Fat, Dairy-Free Chocolate Bundt Cake
Iced With Vegan Chocolate Ganache
Low Fat, Dairy-Free Chocolate Cake
(adapted from Moist Chocolate Cake (No Eggs, No Butter) from www.aseasyasapplepie.com)
Ingredient Group A (Dry)
200gm spelt flour (you can use all purpose flour but I selected spelt for its higher nutritional value)
100gm coconut sugar
100gm brown sugar
80gm unsweetened cocoa powder (sifted)
16gm baking powder (sifted)
Ingredient Group B (Wet)
450gm unsweetened soy milk
35gm vegetable oil
1 teaspoon vanilla
Grease and flour 8” pan or bundt pan.
Preheat oven to 160 deg Celsius
Combine together well all ingredients in Group A.
Stir together all ingredients in Group B.
Pour Group B mixture into Group A, and stir until combined. Do not overstir.
Pour into prepared pan and bake for about 40 minutes.
When toothpick comes out clean, the cake is done. Take it out of the oven and cool in the pan for about 10 minutes, then take cake out of the pan and cool on a grid.
Vegan Chocolate Ganache
100gm unsweetened soy milk
90gm dark chocolate chips
1 Tbsp Light corn syrup (optional)
Bailey’s Irish Cream (optional. Quantity according to taste and preference)
Heat soy milk in a saucepan until the mixture boils. Switch off heat.
Add in chocolate and stir until fully combined.
Add corn syrup and / or Bailey’s if desired.
While warm, pour over cake. It will harden slightly when it cools.