Best Low Fat Chocolate Cake Recipes

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LOW-FAT CHOCOLATE CAKE



Low-Fat Chocolate Cake image

"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 176 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 3g protein.

LOW-FAT CHOCOLATE PUDDING CAKE



Low-Fat Chocolate Pudding Cake image

This delicious chocolate pudding cake recipe is low in fat, quick to prepare, and so, so delicious! Serve with ice cream or whipped cream, if desired.

Provided by Melinda

Categories     Desserts     Chocolate Dessert Recipes

Time 50m

Yield 9

Number Of Ingredients 11

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup 2% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
¼ cup unsweetened cocoa powder
1 ¾ cups boiling water

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
  • Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
  • Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 54.1 g, Cholesterol 1.1 mg, Fat 3.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 160.7 mg, Sugar 41.2 g

ULTRA-DELISH LOW-FAT CHOCOLATE CAKE



Ultra-Delish Low-Fat Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 14

1 cup cake flour
3/4 cup sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
2 tablespoons applesauce
1/2 cup 2 percent lowfat milk
1 teaspoon vanilla
1 tablespoon instant decaffeinated coffee
2 (2 1/2-ounce) jars prune baby food
1-ounce semisweet chocolate chips, melted
2 teaspoons almond extract
2 egg whites

Steps:

  • Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 8

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups Cool Whip lite frozen whipped topping, thawed

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
  • Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg

LOW FAT CHOCOLATE-FUDGE PUDDING CAKE



Low Fat Chocolate-Fudge Pudding Cake image

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor. From the Food Network.

Provided by xpnsve

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% low-fat milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or 2/3 cup Splenda granular
1/4 cup chopped walnuts or 1/4 cup pecans, toasted
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350°F
  • Coat a 1 1/2- to 2-quart baking dish with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.
  • Whisk egg, milk, oil and vanilla in a glass measuring cup.
  • Add to the flour mixture; stir with a rubber spatula until just combined.
  • Fold in chocolate chips, if using.
  • Scrape the batter into the prepared baking dish.
  • Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
  • Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.

LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE



Low-Fat Chocolate Chip Angel Food Cake image

Heavenly angel food cake is speckled with chocolate chips. For chocolate nirvana, drizzle each piece with chocolate syrup!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 5

1 box (1 lb) white angel food cake mix
Water called for on cake mix box
1/2 cup miniature semisweet chocolate chips
Chocolate-flavor syrup, if desired
Fresh berries, if desired

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
  • To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.

Nutrition Facts : Calories 180, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

LOW-FAT CHOCOLATE CAKE



Low-Fat Chocolate Cake image

Make and share this Low-Fat Chocolate Cake recipe from Food.com.

Provided by Vittoria2008

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached flour
1 cup unbleached cane sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup water
1/2 cup cold brewed coffee or 1/2 cup espresso
3 tablespoons safflower oil
1 teaspoon vanilla
1 tablespoon cider vinegar

Steps:

  • In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
  • In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
  • Add the wet ingredients into the dry ingredients, and whisk well to combine.
  • Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
  • Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.

EXTREME LOW-FAT CHOCOLATE CAKE



Extreme Low-Fat Chocolate Cake image

This cake is almost fat-free, if you are in need of a chocolate fix and watching your fat intake then this might be what you are looking for ;-) don't bother licking the spoon before baking as the yogurt makes it taste kind of tingly and weird, lol! Watch closely, do not overbake this cake you will need to experiment with length of cooking time to suit your oven and baking pan. Enjoy one or two pieces without any guilt --- for greasing see my recipe#78579 --- *NOTE* for Weight Watchers program it is calculated at 18 pieces/2 points each

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 9

1 2/3 cups flour
1 1/4 cups sugar (can use half white sugar and Splenda if desired)
2/3 cup unsweetened baking cocoa, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup applesauce
1 1/2 cups skim milk yogurt (or use low-fat or fat-free sour cream)
1 tablespoon vanilla
4 egg whites (or use 2 whole eggs)

Steps:

  • Set oven to 350°F.
  • Generously grease a 13 x 9-inch baking pan.
  • In a medium bowl sift the flour with cocoa powder, baking soda and salt.
  • In another bowl beat the sugar with egg whites and vanilla until well combined.
  • Mix in the yogurt and applesauce until thoroughly combined.
  • Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
  • Transfer to prepared baking dish.
  • Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

LOW FAT LOW SUGAR CHOCOLATE APPLE SNACK CAKE



Low Fat Low Sugar Chocolate Apple Snack Cake image

Inspired from Kittencal's great Apple Snack Cake. I needed a version lightened up as far as it would go. Really a good recipe, fast, easy, cheap and everyone will love it!

Provided by Kasha

Categories     Dessert

Time 40m

Yield 9 serving(s)

Number Of Ingredients 12

3/4 cup whole wheat flour
3/4 cup flour
1 teaspoon baking soda
1/4 cup cocoa
1/2 teaspoon salt
1 cup water
1/4 cup applesauce
1 teaspoon lemon juice
1 teaspoon vanilla
1 apple, chopped and peeled (1 cup)
1/2 cup sugar
1/2 teaspoon cinnamon

Steps:

  • Oven to 350°.
  • Spray a square pan with nonstick spray, I used a glass pan.
  • Combine first 5 ingredients in bowl.
  • In another bowl, combine water, oil, lemon juice, vanilla.
  • Add to dry ingredients, stir until just combined.
  • Toss apples with sugar and cinnamon, fold into batter.
  • Pour into prepared pan.
  • Bake for 30-35 minutes or until done.

Nutrition Facts : Calories 141.5, Fat 0.6, SaturatedFat 0.1, Sodium 272.6, Carbohydrate 32, Fiber 2.4, Sugar 13.3, Protein 2.9

CHOCOLATE BUTTERMILK CAKE (FAT FREE OR LOW FAT)



Chocolate Buttermilk Cake (Fat Free or Low Fat) image

Recently made this for a family dinner and it was enjoyed by all (until they found out it was healthy that is). It is moist and light yet chcocolatey enough to satisfy your cravings. The secret to this cake is the moist and fluffy "frosting." Not only does it make a nice contrast to the buttermilk cake it keeps the dish from having that dry quality characteristic of non-fat baking. For that reason, it is best to let your finished cake fully chill, overnight if possible. The tablespoon of oil is optional and makes this a low fat not fat free option. The nutritionals given for this cake without the oil are 156 calories, 1.3g fat, 1.4g fiber, and 0g cholesterol.

Provided by justcallmetoni

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour
1/2 cup oat flour or 1/2 cup wheat flour
1 1/4 cups sugar (don't replace more than 1/4 cup with Splenda)
1/2 cup cocoa (Dutch processed is best)
1 tablespoon cocoa
2 teaspoons baking soda
1 tablespoon oil (optional if you prefer a less fat-free tasting cake)
1 1/2 cups fat-free buttermilk
1/4 cup water
2 teaspoons pure vanilla extract
1 cup non-fat vanilla yogurt
1 cup light whipped topping (e.g., Cool Whip Free)
1 tablespoon cocoa (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Sift together the flours, cocoa, sugar and baking soda into a large mixing bowl.
  • In a small bowl combine the buttermilk, water (oil, if using) and vanilla extract.
  • Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray. Bake for 30-33 minutes or until a toothpick in the center comes out clean.
  • Cool the cake to room temperature.
  • For the frosting, combine the cocoa (if using) with the yogurt, then fold in the whipped topping.
  • Top the cake with the frosting and chill for 3 hours to overnight.

LOW FAT, LOW CHOLESTEROL CHOCOLATE CAKE/CUPCAKES



Low Fat, Low Cholesterol Chocolate Cake/Cupcakes image

These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake.

Provided by CoffeeB

Categories     Dessert

Time 55m

Yield 18 cupcakes

Number Of Ingredients 7

1 (18 ounce) box Betty Crocker Super Moist cake mix
1 (15 ounce) can pumpkin
1 cup warm water
1/4 teaspoon cinnamon
1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla)
1 1/2 cups skim milk
8 ounces Cool Whip Lite

Steps:

  • Mix cake mix, pumpkin, water and cinnamon until well blended.
  • Batter will be thick.
  • Pour into a 9x13 GREASED pan, or cupcake liners.
  • Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
  • Frosting:.
  • Mix pudding with milk, then blend in cool whip.
  • Frost when cake is cool.
  • Keep refrigerated.

Nutrition Facts : Calories 42.9, Fat 1.7, SaturatedFat 1.5, Cholesterol 0.7, Sodium 21.8, Carbohydrate 5.7, Fiber 0.1, Sugar 3.3, Protein 1.4

LOW FAT, LOW CARB, 55-SECOND WHEAT-FREE CHOCOLATE PUDDING CAKE



Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake image

This is my version of the microwave chocolate cake - only I don't cook it for the full minute - stopping just short of a minute yields a pudding cake - and is really delicious. This is also lower in fat and carbs and is wheat/gluten-free. I exchanged half and half for butter and milk, and replaced the 1 T flour with cocoa (which is, technically, a flour) for all you gluten-allergic, cake-starved folks out there.

Provided by One Happy Woman

Categories     Dessert

Time 2m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 6

2 tablespoons unsweetened cocoa (I use Hershey's Special Dark)
2 tablespoons Splenda sugar substitute
2 1/2 tablespoons half-and-half
1 egg
1/8 teaspoon baking powder
1/2 teaspoon vanilla extract

Steps:

  • Spray coffee mug with non-stick spray.
  • Mix all ingredients until well blended.
  • Add a very scant pinch of salt.
  • Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
  • Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.

Nutrition Facts : Calories 175.4, Fat 10.6, SaturatedFat 5.1, Cholesterol 199.9, Sodium 134.2, Carbohydrate 15.2, Fiber 3.6, Sugar 6.5, Protein 9.5

LOW FAT CHOCOLATE SPONGE CAKE



Low Fat Chocolate Sponge Cake image

If you're looking for a single layer of light moist sponge with depth of flavour you can't go wrong with this recipe. I tend to use Green & Blacks' organic cocoa powder (dutched) for best results. If you're watching your waistline but have a sweet tooth, this is quite a tasty little number which won't massively compromise your diet.

Provided by Fili Eve

Categories     Dessert

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 13

3/4 cup flour, plus
2 tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder, plus
2 tablespoons cocoa powder
1 cup caster sugar
1 egg
1/2 cup 2% low-fat milk
1/4 cup oil
1 teaspoon vanilla extract
1/4 cup boiling water

Steps:

  • Preheat oven to 350/gas 4.
  • Grease and flour a nine inch round cake tin, set aside.
  • Sift dry ingredients into a large bowl and thoroughly combine.
  • In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
  • Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
  • Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
  • Pour into prepared nine inch cake tin and bake for thirty five minutes.
  • Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
  • NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.

LOW FAT CHOCOLATE MOCHA CAKE



Low Fat Chocolate Mocha Cake image

Make and share this Low Fat Chocolate Mocha Cake recipe from Food.com.

Provided by Neta7853

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 19

1/2 cup cocoa
1 tablespoon instant coffee
2/3 cup boiling water
8 tablespoons reduced-calorie margarine
1 1/2 cups sugar
1/4 cup honey
1 egg yolk
1 teaspoon vanilla extract
1 cup low-fat vanilla yogurt
1 tablespoon cornstarch
2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 egg whites
1 pinch cream of tartar
1/3 cup cocoa
1/4 cup evaporated skim milk
1 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Spray a 9" tube pan with nonstick spray and dust with flour.
  • In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
  • Stir in the sugar, honey, egg yolk, and vanilla until blended.
  • In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
  • Add to chocolate-honey mixture.
  • Sift together flour, baking soda and baking powder and add to the wet mixture.
  • Stir well.
  • With an electric mixer, beat the egg whites until frothy.
  • Add the cream of tartar and continue to beat until stiff.
  • Fold the egg whites gently into the batter.
  • Pour the batter into the pan.
  • Bake for 45-55 minutes or until a toothpick inserted comes out clean.
  • Cool for 30 minutes on a rack.
  • Unmold and cool to room temperature.
  • Combine all the glaze ingredients in a bowl.
  • Mix thoroughly and let stand 5 minutes.
  • Spread the glaze over the top of th cake.

LOW FAT CHOCOLATE ORANGE CAKE



Low Fat Chocolate Orange Cake image

This cake is fabulous and when you crave something scrumptious but don't want all the fat and calories look no further. This is good topped with your favorite sorbet or fat free vanilla yogurt.

Provided by Shirl J 831

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 12

1 egg
1/2 cup low-fat buttermilk
2 teaspoons very ripe dark bananas
2 tablespoons orange juice
1 teaspoon orange, peeled and finely grated
1 teaspoon vanilla
3/4 cup sugar
1 cup self rising flour
1 teaspoon baking soda
1/2 cup miniature semisweet chocolate chips (tiny ones)
cocoa (to garnish)
orange rind (to garnish)

Steps:

  • Preheat the oven to 350°F
  • Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
  • In a medium bowl, beat the egg for 2-3 minutes at medium speed.
  • Add sugar gradually till the mixture is pale yellow and is thickened.
  • Add remaining ingredients except the garnishes.
  • Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
  • Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.

TRIPLE CHOCOLATE SOUR CREAM BUNDT CAKE (LOW FAT)



Triple Chocolate Sour Cream Bundt Cake (Low Fat) image

This recipe is moist and rich . I am trying to eat better and this fits the bill ! Plain ol' fashioned chocolate cake with no weird or strange ingredients . This recipe was shared by a woman at our WW meeting . Her DH LOVES this cake !! (and so do I ) !!!

Provided by Theresa P

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package chocolate cake mix
1 (1 1/2 ounce) package chocolate fat free sugar-free instant pudding mix
3/4 cup chocolate chips
1 (8 ounce) carton fat free sour cream
1 cup egg substitute or 4 eggs
1/2 cup water
1/3 cup vegetable oil
1 cup light fudge topping (such as Smucker's Brand)

Steps:

  • Combine all cake ingredients (except Fudge Topping) until well mixed.
  • Spray 12 cup bundt pan with cooking spray.
  • Pour cake batter into bunt pan.
  • Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
  • Cool the cake for 15 minutes in pan.
  • Then remove from pan and cool on wire rack.
  • To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.

LOW FAT CHOCOLATE BUNDT CAKE/POUND CAKE



Low Fat Chocolate Bundt Cake/Pound Cake image

Excellent cake! You would never know that this is low fat, but it is. Adapted from Chocolate & The Art of Low-Fat Desserts by Alice Medrich. Buy the book! It is well worth it. (PS: I ruin the healthiness of this recipe by using Mean Chef's Chocolate Ganache as a topping! LOL!)

Provided by spatchcock

Categories     Dessert

Time 1h30m

Yield 1 12-cup bundt cake

Number Of Ingredients 13

3/4 cup Dutch-processed cocoa powder, plus
1 tablespoon Dutch-processed cocoa powder, 80 gm (do NOT sub regular baking cocoa!!!)
2 1/4 cups all-purpose flour, sifted
2 large eggs
4 large egg whites
3/8 teaspoon baking soda
2 teaspoons vanilla
3/8 teaspoon baking powder
3/4 cup low-fat buttermilk
1/2 teaspoon salt
6 ounces unsalted butter
2 tablespoons instant espresso powder
2 2/3 cups granulated sugar

Steps:

  • Have all ingredients at room temperature. Position the rack in lower third of the oven.
  • Preheat to 350°. Spray pans with vegetable oil spray.
  • Weigh & whisk or sift together well flour, cocoa, baking soda, baking powder and salt; set aside.
  • Whisk the whole eggs with the egg whites in a small bowl; set aside.
  • Dissolve the espresso powder in 3 tablespoons warm water and combine with the vanilla and buttermilk in a small bowl.
  • Cut the butter into chunks and place in an electric mixer bowl. Beat to soften, about 1 minute. Add sugar gradually, beating constantly for about 3 minutes at medium speed. Gradually dribble eggs into sugar mixture, beating at medium-high speed for 2 to 3 minutes.
  • On medium-low speed, beat in a third of the flour mixture, scraping the bowl as necessary. On medium speed, gradually dribble in half of the buttermilk mixture, scraping the bowl as necessary. On low speed, beat in half of the remaining flour followed by the rest of the buttermilk- scraping the bowl as necessary. Beat in remaining flour mixture until well combined. It is OK if batter looks slightly curdled.
  • Scrape batter into the pan or pans and smooth the top as necessary.
  • Bake until the cake just starts to shrink away from the sides of the pan and a toothpick inserted into the center comes out barely clean. Do not overbake. A 6-cup bundt cake will be done in 35-40 minutes, a tube or large bundt pan in 50 to 55 minutes; an 8-inch layer takes about 40 minutes and loaves 45-50 minutes.
  • Cool cake, in the pan, on a rack for 10 minutes. Invert and remove pan. Turn right side up if baked in loaves. (I nearly always make this in a nordicware bundt pan.).
  • MAKE IT AHEAD: Cake remains moist and delicious for 4 to 5 days, well wrapped. Cake may also be frozen for up to 2 months.
  • I serve this with Mean Chef's chocolate ganache, which, of course, completely negates any inkling of low-fat sanctimony!

LOW-FAT CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce image

Light, fluffy, melt-in-your-mouth angel food cake takes on a whole new dimension when cocoa is added to the batter.

Provided by @MakeItYours

Number Of Ingredients 8

2 tablespoons unsweetened baking cocoa
1 box Betty Crocker® white angel food cake mix
1 1/4 cups cold water
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups frozen (thawed) reduced-fat whipped topping

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
  • Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.

VEGAN LOW FAT GERMAN CHOCOLATE CAKE



Vegan Low Fat German Chocolate Cake image

I need to play around with this more to be able to judge the results in all situations. It was from Vegetarian times for the original. Why post it? Because the others like the Moosewood while good isn't good for a specialized low fat diet and the one who has the problem has a chocolate tooth that won't quit. So for special treats such as a birthday, this is a solution. This way you can have your cake and eat it too.

Provided by drhousespcatcher

Categories     Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

3/4 cup pitted prune
1/2 cup water
2 tablespoons vegan egg replacer powder
1/2 cup water
2 cups sugar
2 cups unbleached all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup soymilk
2 teaspoons white vinegar

Steps:

  • Cake: Preheat oven to 350 degrees. In food processor or blender, chop prunes. With motor running, add water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.
  • In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prude puree m mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy.
  • In seperate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered.
  • Add flour-cocoa mixture to prune-sugar mixture alternately with soymilk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times.
  • Divide batter among three 9-inch cake pans that have been sprayed with PAM or Olivio and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.
  • Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.
  • Notes: Just began trying the purees in place of the pitted prunes. An example of Egg Replacer Powder is called EnerG.

Nutrition Facts : Calories 313.6, Fat 1.4, SaturatedFat 0.1, Sodium 419.1, Carbohydrate 72.1, Fiber 3.1, Sugar 45, Protein 5.2

KITTENCAL'S LOW FAT CHOCOLATE OR WHITE CAKE



Kittencal's Low Fat Chocolate or White Cake image

Make and share this Kittencal's Low Fat Chocolate or White Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 4

1 (18 1/4 ounce) package cake mix (for chocolate use a chocolate cake mix, for white use a white cake)
1 (2 1/8 ounce) package sugar-free instant pudding mix (chocolate for a chocolate cake and vanilla for white cake)
1 3/4 cups diet soda (use 7-Up or Sprite for white cake and for chocolate cake use diet cola)
3 egg whites

Steps:

  • Preheat oven to 350 degrees F.
  • Set oven rack to second-lowest position.
  • Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
  • In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
  • Pour into baking pan.
  • Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack.

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