Half the Fat Vegan Chocolate Cake

This recipe was created by Karen Wiens on 12/9/14.

I’ve been wanting to try substituting half the oil in our crazy chocolate cake recipe for a long time. The trouble is, every time we’re making a cake it’s a special occasion and I never feel like I should experiment on somebody’s birthday cake. Well, my sister in law came to visit and she suggested I try it for HER birthday cake. So I finally did! And guess what? It’s awesome. I think it’s even better than the original.
Serves 12
10 minutes to prepare
35 minutes to cook
3 cups whole wheat pastry flour
6 tbsps cocoa powder
2 cups sugar
2 tsps baking soda
1 tsp salt
2 tsps white vinegar
2 tsps vanilla extract
5 tbsps canola oil
5 tbsps applesauce
2 cups water
Preheat oven to 350 degrees.

Sift first 5 ingredients, flour through salt, into a greased 9 x 13 pan. Make 4 depressions in your dry ingredients. Pour vinegar, vanilla, salad oil and applesauce into each of the valleys.

Pour water over everything and mix well.
Bake at 350 degrees for 35 minutes. It’s cooked when you insert a toothpick and it comes out clean.

Let cool completely and then frost and decorate. See our vanilla frosting recipe under recommendations.
I’m so glad I finally tried this. What’s your favorite substitution you’ve made that you wished you did a lot earlier?

More cake pictures and decorating ideas!