No Cholesterol Chocolate Cake
A rich, moist chocolate cake free of cholesterol, perfect for health-conscious dessert lovers seeking indulgence with a smooth cocoa flavor and tender crumb.
Ingredients
Instructions
- Blend sugar with vegetable oil until well combined.
- Mix hot water with cocoa powder; add to the sugar and oil mixture.
- Add 1 teaspoon vinegar to sour skim milk to make sour milk.
- Add sifted flour and salt alternately with sour milk to the cocoa mixture, then add vanilla.
- Beat the batter well until smooth.
- Pour into a greased 9x13-inch baking dish.
- Bake in a preheated 375°F (190°C) oven for 40 minutes.
Tips & Substitutions
To enhance the richness of this No Cholesterol Chocolate Cake, consider using dark cocoa powder for a deeper flavor. If you don't have sour skim milk, you can create a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. Ensure your ingredients are at room temperature for better mixing results.
Serving Suggestions
This moist and decadent cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, serve it alongside fresh berries or a drizzle of chocolate sauce. It's a perfect dessert for gatherings and complements savory dishes like Bob'S Scalloped Corn or Crumb Topped Asparagus.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of No Cholesterol Chocolate Cake contains roughly 240 calories, with 6g protein, 45g carbohydrates, and 1g fat. It is a good source of iron (14% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 704mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use a mix of both for optimal results, retaining some lightness while adding a nutty flavor.
Is there a vegan version of this recipe?
To make this cake vegan, replace the sour skim milk with a plant-based milk and add a tablespoon of vinegar to sour it. Ensure that the vegetable oil is also a suitable vegan option, and you can omit the vanilla if you prefer.
How can I make this cake more chocolatey?
To intensify the chocolate flavor, consider adding chocolate chips to the batter or using a chocolate frosting. You can also increase the cocoa powder slightly, but be mindful not to alter the liquid balance too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).