Midnight Chocolate Cake

Vegetarian
Dairy Free
Health score
1%
Midnight Chocolate Cake
45 min.
8
280kcal

Suggestions


Indulge your senses with our Midnight Chocolate Cake, a delightful dessert that promises to satisfy your chocolate cravings without compromising on dietary preferences. This vegetarian and dairy-free cake is perfect for anyone looking to enjoy a rich, moist treat that is both delicious and guilt-free. With just 45 minutes of preparation time, you can whip up this decadent dessert for any occasion, whether it's a cozy family gathering or a festive celebration.

Imagine the aroma of freshly baked chocolate wafting through your kitchen as you mix together simple yet wholesome ingredients. The combination of all-purpose flour, unsweetened cocoa, and a touch of salad oil creates a cake that is not only light and fluffy but also bursting with deep chocolate flavor. The use of egg whites ensures a delicate texture, while the addition of vanilla enhances the overall taste, making each bite a heavenly experience.

Once baked to perfection, this cake can be elegantly adorned with a whipped frosting and a light dusting of cocoa, transforming it into a stunning centerpiece for your dessert table. Whether enjoyed on its own or paired with fresh fruits, the Midnight Chocolate Cake is sure to impress your guests and leave them asking for seconds. Treat yourself and your loved ones to this delightful dessert that is as easy to make as it is to enjoy!

Ingredients

  • teaspoon baking soda 
  • large egg whites 
  • 1.3 cups flour all-purpose
  • 0.3 cup salad oil 
  • 0.3 teaspoon salt 
  • 1.3 cups sugar 
  • 0.7 cup cocoa unsweetened
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • blender
  • cake form
  • spatula

Directions

  1. Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.
  2. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.
  3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water.
  4. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.
  5. Bake in a 350 oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.
  6. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper.
  7. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate.
  8. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.

Nutrition Facts

Calories280kcal
Protein5.99%
Fat25.09%
Carbs68.92%

Properties

Glycemic Index
18.14
Glycemic Load
33.32
Inflammation Score
-3
Nutrition Score
6.7726087126395%

Flavonoids

Catechin
4.65mg
Epicatechin
14.08mg
Quercetin
0.72mg

Nutrients percent of daily need

Calories:280.1kcal
14%
Fat:8.3g
12.77%
Saturated Fat:1.13g
7.04%
Carbohydrates:51.3g
17.1%
Net Carbohydrates:48.08g
17.48%
Sugar:31.49g
34.99%
Cholesterol:0mg
0%
Sodium:225.45mg
9.8%
Alcohol:0.17g
100%
Alcohol %:0.29%
100%
Caffeine:16.48mg
5.49%
Protein:4.46g
8.91%
Manganese:0.42mg
21.03%
Copper:0.31mg
15.31%
Selenium:9.93µg
14.18%
Fiber:3.21g
12.86%
Vitamin B1:0.17mg
11.3%
Iron:1.99mg
11.03%
Magnesium:41.31mg
10.33%
Folate:40.75µg
10.19%
Vitamin B2:0.16mg
9.58%
Vitamin E:1.24mg
8.3%
Phosphorus:76.37mg
7.64%
Vitamin B3:1.4mg
6.99%
Vitamin K:5.23µg
4.98%
Zinc:0.64mg
4.27%
Potassium:146.05mg
4.17%
Calcium:13.29mg
1.33%
Vitamin B5:0.13mg
1.25%
Source:My Recipes