Chocolate Cake

Prep: 15 minutes Cook: 25 minutes


By Mary McDougall
This makes a wonderful birthday cake for your special someone! John made me promise I would caution you that rich treats are for special occasions only. They are not recommended to be a part of your daily healthy meal plan. I make this when we are having guests over for dinner or family members are visiting from out of town.


  • 1 1/2 cups unbleached white flour
  • 1 cup Sucanat
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1 1/4 cups chocolate non-dairy milk
  • 6 ounce container vanilla non-dairy yogurt
  • 1 tbsp prune puree
  • 1 tsp vanilla
  • 1/4 cup slivered almonds (optional)


Preheat oven to 375 degrees.

Place the flour, Sucanat, cocoa powder and baking soda in a large mixing bowl and mix well.

In a separate bowl, add the non-dairy milk, soy yogurt, prune puree, and vanilla and mix until very smooth. Pour this mixture into the dry ingredients and stir until well mixed. Add nuts, if desired, and stir into batter.

Turn into a square non-stick baking pan (8 x 8 inches) and flatten into the corners with a spoon.

Bake for about 25 to 30 minutes, until toothpick inserted into center comes out clean. Cool. Remove from pan and cut into squares. If you are going to frost the cake, do so after removing from the pan but before cutting into squares. A recipe for Chocolate Frosting can be found in Desserts & Baked Goods. Serve with non-dairy ice cream for a wonderful special occasion treat.

Hint: I make this in a square, non-stick, SiliconeZone baking pan with excellent results. After the cake has cooled slightly, remove it from the baking dish by inverting the pan before cutting into squares for serving.