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This chocolate cake has been a favourite of mine for quite some time - I first made it over a year ago and fell in love - and no other chocolate cake has ever been able to top it. Best of all, this chocolate cake is a one bowl recipe and is so simple you could make it even if you had one arm, one eye and only 4 fingers (just as long as you had a thumb!). In fact, I first made this recipe for family and friends at a dinner party - I was running low on ingredients, but new I could whip up a quick chocolate cake with what I had in the pantry.
In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients.
For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined. Just don't be surprised when there's no left overs (and don't worry, after this photo was taken - that fork was licked clean). It’s almost impossible not be tempted by all the sweetness and goodies displayed on every shelve and counter this time of the year. Well, here is a Chocolate cake recipe that’s deliciously low in fat, It is moist enough to eat without the icing if you want to cut down on calories. The original recipe yields 1 round cake but I  prefer making them in individual mini loaf tins…this way I could give away a few to friends and family without being tempted to eat it all by myself!
Pour the mixture into your tin and bake +- 60 minutes in round cake tin or 20-35 minutes in mini loaf tins.

Mix all the ingredients for the icing and spread over round cake or drizzle over individual loaf cake.
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Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool.
Hey, love the cake- looks delish!its my mums b-day soon, she loves raspberries and dark chocolate- does this recipe make the chocolate dark or should i add more cocoa?
I just made it again this morning for playgroup and I made it last week for a dinner party, both the bundt version. Photos, original recipes, and text © Susan Voisin+ and Fatfree Vegan Kitchen, 2006-2016.
One that gets asked for over and over again - one that is taken to dinner party after dinner party and barbecue after barbecue - one that always seems to disappear, without any leftovers. But it's a cake that has been requested over and over and loved by my family and friends - even the Flamingo Pink girls fell in love with it!
I was nervous that everyone would hate it, even though I could eat an entire cake myself (it's that good) - but when it came time for dessert, all of a sudden people started asking. With raspberries in the chocolate batter and a filling of raspberries and creamy chocolate frosting, every bite of this cake brings you a little decadence.

All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. I love your website and use it often for my three year old son who is allergic and is vegan because of it. When you buy something through my links, I receive a commission that helps support this site at no extra cost to you. Kerri said "oh Kristy, your blog is so healthy - but what are you doing to us with these decadent desserts?! Spread one side of the other cake with frosting (recipe below) and put the two sides, raspberry and frosting, together.
Add the remaining ingredients, and beat well with an electric mixture until light and fluffy. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes.

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