For years during the week of Mother’s Day, Flour Bakery and Café locations have been participating in Boston Bakes for Breast Cancer serving their fantastic Vegan Low-Fat Chocolate Cake! Let me tell you this dessert is one of my favorites! The cake is moist and has a wonderful chocolate flavor and you would never know it was vegan or low fat! Even though I have the Flour cookbook and the recipe is in the book, I have until now never made it! Why make it when you can go and get it at Flour!
Now that they have opened their newest location in Boston’s Back Bay, my daughter goes in on her way home and gets some treats and of course she always brings me some as well! Wouldn’t you know it the person ahead of her in line bought the last of the vegan, low-fat chocolate cupcakes! Of course she got other desserts but not the Vegan Low-Fat Chocolate Cake.
I promised to make it for her! Sometime when you make something at home it is not always quite the same! The recipe in the book was made as a cake and I would not the first time making it make it into cupcakes we have come to know and love because I know the baking time would be different. I did not want to take any chances with doing something wrong when making this for the first time! I followed the recipe exactly! I did double the recipe and made two cakes because once you start eating this cake, or the cupcakes it is very hard to stop eating it!
The cake was quick to make, no mixer needed and tasted as if Flour had made it! This is a cake I know I will be making often!
Vegan Low-Fat Chocolate Cake
1 ½ cups unbleached all-purpose flour
½ cup granulated sugar
1/3 cup Dutch-processed cocoa powder
2 teaspoons instant espresso powder or 1 tablespoon instant coffee powder
1 teaspoon baking soda
¼ teaspoon kosher salt
1 cup water
¼ cup canola oil
1 teaspoon vanilla extract
2 tablespoons unsulfured light or dark molasses
Confectioners’ sugar for dusting
Makes one 6 inch cake
Preheat oven to 350˚ and position the oven rack in the center of the oven. Oil and flour the 6 inch cake pan. Remove the excess flour from the pan.
In a medium bowl, stir the flour, sugar, cocoa powder, espresso powder, baking soda, and the salt. In another bowl, whisk together the water, oil, vanilla and molasses. Pour the liquid into the dry ingredients and mix with a wooden spoon until the batter is smooth. Pour into prepared cake pan.
Bake for 50-55 minutes or until the cake springs back when lightly pressed in the center. Let cool in the pan for an hour on a wire rack, then remove the cake, and continue to cool on the wire rack , cake right side up until cooled completely if you can wait that long.
Just before serving dust with confectioners’ sugar. Cake can be stored in an airtight container at room temperature for two days. It won’t last that long!