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9Ingredients
45Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- all purpose flour (Plainflour/, /Maida 1& 1/2 cups)
- coco (powder, I used Hershey's 3 tblsp)
- 1 cup sugar
- oil (I used sunflower oil 1/4 cup)
- 1 tsp. baking soda
- 1 Tbsp. lemon juice
- 1 cup water
- 1/4 tsp. salt
- 1/2 Tbsp. vanilla essence
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium470mg20% |
Potassium15mg0% |
Protein<1g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber0g0% |
Sugars50g |
Vitamin A0% |
Vitamin C4% |
Calcium0% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Ellie 6 years ago
This is a really delicious cake. I only replaced two ingredients. I used whole wheat flour instead of the all purpose flour, that way there's some fiber in the cake. I also replaced the 1 cup of sugar with 1/3 cup of maple syrup and 1 tbs of coconut sugar. The cake turned out so delicious, it was light and fluffy! In my opinion, you don't need 1 cup of sugar, that's way too much sugar.
Onari B. 8 years ago
I tweaked this recipe quite a bit, but still used the listed amounts of sugar, liquid, cocoa, etc. I just changed which types I used. For instance, I used gluten-free oat flour, so without ground flaxseed, it didn't hold together well. Next time, I'd make it with a small part tapioca starch or rice flour in place of the oat flour to give it some more 'hold' or add some ground flaxseed which would do the same without having to use other flours. Also, watch out for the moisture. I added almond milk instead of water -- I like the taste and the added nutrients -- and I think it evaporated more easily because I didn't even cook it for the full time, and it was a little dry. It wasn't inedible, just not ideal. I'd say to err on the side of caution, whether you use water or almond milk, and just check it after 20 min., then in appropriate increments after that. I'm going to do this next time, myself. Also, I decided to add some coconut sugar instead of white cane sugar and it really added to the taste. I'd certainly recommend this little tweak for some subtle, but delicious flavor enhancement. I'm happy to have found this recipe -- even though I did some tweaks. It's a very sound, delicious "base recipe" for tweaking to suit your own tastes. Thank you for sharing it! :)