Super Moist Chocolate Cake {Vegan, Low Sugar}

This decadent chocolate cake comes together easily in a food processor and clocks in at half the sugar of a typical chocolate cake. Reducing added sugar in baked goods is challenging because less sugar typically leads to a dry, crumbly cake. To keep the rich moistness without adding loads of saturated fats—egg, butter, oil—I’ve added cooked lentils. The reserved water from the lentils, called aquafaba, is the secret ingredient. The cooked and pureed lentils in this recipe add a rich, moist texture without adding any discernible flavor which lets the dark chocolate and cocoa powder shine through. Use black lentils for the best color.

vegan chocolate cake low sugar | jennifer tyler lee

Super Moist Chocolate Cake {Low Sugar}

Serves 12
Ours: 2 teaspoons
Theirs*: 7 teaspoons

Note: You can easily turn this recipe into vegan chocolate cake by using vegan chocolate chips, like these, and unsweetened coconut whipped cream.

1 cup all-purpose flour, plus more for flouring the pan

1 tablespoon unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 ounces semi-sweet chocolate chips or non-dairy chocolate chips

1/2 cup cooked lentils (preferably black) + 1/2 cup reserved liquid

1/3 cup granulated sugar

1/2 cup canola oil

2 teaspoons vanilla extract

Unsweetened whipped cream or coconut whipped cream and fresh raspberries and blueberries (about ½ pint) to serve

1. Preheat the oven to 350ºF. Grease an 8- or 9-inch round cake pan with canola oil and flour.

2. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.

3. Melt the chocolate in a small bowl in the microwave in 20- to 30-second increments until almost fully melted, stirring each time to prevent burning. Allow to finish melting as it sits. Let cool briefly.

4. Place the lentils in a food processor with the reserved water and process for 2 to 3 minutes to make a smooth puree, scraping down the sides as needed.

5. Add the sugar, canola oil, vanilla, and melted chocolate to the food processor and process for 1 minute. Add the dry ingredients, in three small batches, pulsing each time to just combine and scraping down the sides as needed.

6. Scrape the batter into the prepared cake pan and bake until the top springs back when touched lightly, 28 to 30 minutes.

7. Remove from the oven and let cool for 10 minutes in the pan. Transfer to a cooling rack and let cool completely. Serve with unsweetened coconut whipped cream and fresh raspberries and blueberries.

Tip: To make your own lentils, place 1/4 cup black (Beluga), French green, or green lentils and 2 cups water in a small saucepan. Bring to a boil then lower to a simmer, cover, and cook until the lentils are tender in the center, 20 to 30 minutes or according to package directions. You can store the lentils in their cooking water, tightly covered, in the refrigerator for several days.

Tip: If you haven’t made coconut whipped cream, this video from my friend Amanda Haas of the Williams-Sonoma Test Kitchen is a great one to watch.

*Based on half portion of Betty Crocker’s Chocolate Cake Mix (one 8” round cake) plus 10 servings of Betty Crocker Vanilla Frosting.

Nutrition Information:
Calories: 265 | Added sugar: 2 teaspoons or 8g | Carbohydrates: 24g | Sodium: 190mg | Saturated fats: 17% of calories or 5g | Fiber: 3g | Protein: 3g

Super Moist Chocolate Cake {Low Sugar}
 
This decadent chocolate cake comes together easily in a food processor and clocks in at half the sugar of a typical chocolate cake. Reducing added sugar in baked goods is challenging because less sugar typically leads to a dry, crumbly cake. To keep the rich moistness without adding loads of saturated fats—egg, butter, oil—I’ve added cooked lentils. The reserved water from the lentils, called aquafaba, is the secret ingredient. The cooked and pureed lentils in this recipe add a rich, moist texture without adding any discernible flavor which lets the dark chocolate and cocoa powder shine through. Use black lentils for the best color.
Author:
Recipe type: Dessert
Ingredients
  • 1 cup all-purpose flour, plus more for flouring the pan
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ ounces semi-sweet chocolate chips
  • ½ cup cooked lentils (preferably black) + ½ cup reserved liquid
  • ⅓ cup granulated sugar
  • ½ cup canola oil
  • 2 teaspoons vanilla extract
  • Unsweetened whipped cream and fresh raspberries and blueberries (about ½ pint) to serve
Instructions
  1. Preheat the oven to 350ºF. Grease an 8- or 9-inch round cake pan with canola oil and flour.
  2. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. Melt the chocolate in a small bowl in the microwave in 20- to 30-second increments until almost fully melted, stirring each time to prevent burning. Allow to finish melting as it sits. Let cool briefly.
  4. Place the lentils in a food processor with the reserved water and process for 2 to 3 minutes to make a smooth puree, scraping down the sides as needed.
  5. Add the sugar, canola oil, vanilla, and melted chocolate to the food processor and process for 1 minute. Add the dry ingredients, in three small batches, pulsing each time to just combine and scraping down the sides as needed.
  6. Scrape the batter into the prepared cake pan and bake until the top springs back when touched lightly, 28 to 30 minutes.
  7. Remove from the oven and let cool for 10 minutes in the pan. Transfer to a cooling rack and let cool completely. Serve with unsweetened whipped cream and fresh raspberries and blueberries.
Notes
Tip: To make your own lentils, place ¼ cup black (Beluga), French green, or green lentils and 2 cups water in a small saucepan. Bring to a boil then lower to a simmer, cover, and cook until the lentils are tender in the center, 20 to 30 minutes or according to package directions. You can store the lentils in their cooking water, tightly covered, in the refrigerator for several days.
Nutrition Information
Calories: 265 Saturated fat: 17% of calories or 5g Carbohydrates: 24g Sugar: 2 teaspoons or 8g Sodium: 190mg Fiber: 3g Protein: 3g