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Ideal® No Dairy Chocolate Cake

Servings: 12

3 c all purpose flour
2/3 c unsweetened cocoa powder
2 tsp baking soda
2 c Ideal® No Calorie Sweetener
1 tsp salt
6 tbsp canola oil
4 tbsp olive oil
3 tsp pure vanilla extract
2 tbsp cider vinegar
2 c cold water


  1. Preheat oven to 350°F.
  2. Grease and flour two 8-inch round cake pans.
  3. Sift and mix together flour, cocoa, baking soda, Ideal® and salt.
  4. In a separate bowl, whisk together oils, vanilla, vinegar and water.
  5. Whisk in dry ingredients and blend until completely free of lumps.
  6. Pour into prepared pans and bake for 20 to 25 minutes or until top springs back when pressed gently.
  7. Cool before removing from pans.
  8. Frost with Ideal® Chocolate or Buttercream Frosting.
baking tip

Substitute: 1 square = 4 tablespoons cocoa and 1/2 tablespoon fat
1 pound grated chocolate = about 3 1/2 cups

Per Serving: 270 Calories, 4g Protein, 12g Total Fat, 35g Carbohydrates, 2g Fiber, 0g Sugar, 410mg Sodium, 0mg Cholesterol

recipe savings
Sugar (grams) Calories
34 90