Greek Recipes

Greek and Cypriot recipes

Lenten Chocolate Cake

A rich and moist chocolate cake recipe that tastes indulgent but still complies with the dietary restrictions of the Lenten season.

Lenten Chocolate Cake

Lenten Chocolate Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: Approximately 24 pieces


  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 6 tbsp. cocoa powder
  • 1 tsp. salt
  • 2 cups granulated sugar
  • 3 tbsp. white vinegar
  • 2 tsp. vanilla extract
  • 3/4 cup vegetable oil
  • 2 cup cold water
  • 1 cup chopped nuts (optional)
  • Confectioner’s sugar for dusting


  • Sift the flour, baking soda, cocoa powder, and salt into a mixing bowl and mix using a whisk.
  • In a separate bowl, combine the sugar, vinegar, vanilla extract, vegetable oil, and water. Whisk together until the sugar is dissolved and the wet ingredients are combined.
  • Add the dry ingredients to the wet ingredients and mix until incorporated and a smooth batter forms. Mix in the chopped nuts if using.
  • Preheat the oven to 350 degrees.
  • Lightly oil a 9 x 13 baking pan or spray with cooking spray to prevent sticking. Pour the batter and smooth the top with a spatula.
  • Bake in a preheated 350 degree oven for approximately 45 minutes or until a tester inserted into the center of the cake comes out clean.
  • Note: This recipe can also be used to make cupcakes. It will yield approximately two-dozen regular cupcakes or 48 mini cupcakes. For cupcakes, reduce the baking time to 20 minutes.
  • When the cake has cooled, serve with a dusting of confectioner’s sugar and enjoy.

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