Best No Fat Mocha Cake Recipes

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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.

NO-FAT MOCHA CAKE



No-Fat Mocha Cake image

Provided by Donna Chrisco Oldford

Categories     Cake     Chocolate     Dessert     Bake     Yogurt     Summer     Bon Appétit     California

Yield Serves 6 to 8

Number Of Ingredients 11

1 cup all purpose flour
1/3 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
1 teaspoon baking powder
1 teaspoon baking soda
6 large egg whites, room temperature
1 1/3 cups firmly packed golden brown sugar
1 cup coffee-flavored nonfat yogurt
1 teaspoon vanilla extract
1 teaspoon powdered sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F. Line bottom of 9-inch-diameter cake pan with 1 3/4-inch-high sides with waxed paper. Spray pan and paper with vegetable oil spray (or oil pan and paper lightly). Dust pan with flour; tap out excess.
  • Sift 1 cup flour, 1/3 cup plus 1 tablespoon cocoa, espresso powder, baking powder and baking soda into medium bowl. Using electric mixer, beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended, about 1 minute. Mix in dry ingredients. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Cut around pan sides to loosen cake. Turn out onto plate. Peel off paper and cool completely.
  • Combine remaining 1 tablespoon cocoa powder, powdered sugar and cinnamon in small bowl. Sprinkle over cake before serving.

(ALMOST) NO FAT CHOCOLATE CAKE



(Almost) No Fat Chocolate Cake image

Make and share this (Almost) No Fat Chocolate Cake recipe from Food.com.

Provided by spatchcock

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

8 1/3 tablespoons unsweetened cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
6 large egg whites
1 1/3 cups dark brown sugar
1 cup plain fat-free yogurt
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.
  • Dust the pan with 1 tablespoon cocoa and tap out the excess.
  • To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.
  • Set aside.
  • In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed.
  • Mix in dry ingredients by hand or on low mixer speed until just moistened.
  • Do not over-mix.
  • (This is not a smooth batter.).
  • Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
  • (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes.
  • Then use a knife to loosen the sides of the cake from the pan.
  • Remove the ring and cool completely on a rack.
  • Serve the cake on the metal bottom of the pan.
  • To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.
  • Place the mixture in a small fine sieve and dust the top of cake before serving.

Nutrition Facts : Calories 196.2, Fat 0.9, SaturatedFat 0.5, Cholesterol 0.5, Sodium 226.7, Carbohydrate 43.8, Fiber 2, Sugar 31.2, Protein 5.8

LOW-FAT MOCHA ANGEL CAKE



Low-Fat Mocha Angel Cake image

Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold coffee
1 tablespoon unsweetened baking cocoa
Betty Crocker™ chocolate candy sprinkles
1 envelope whipped topping mix (from 2.8-oz package)
1/2 cup cold fat-free (skim) milk
1 1/2 teaspoons vanilla
2 tablespoons powdered sugar
2 teaspoons unsweetened baking cocoa

Steps:

  • Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
  • Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
  • Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
  • Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

FAT-FREE CHOCOLATE MOCHA CAKE



Fat-Free Chocolate Mocha Cake image

This is an adoptee and I agree with the cooks who have baked and reviewed the recipe. It is good for a fat-free treat as a chocolate cake or cupcakes!!

Provided by Elly in Canada

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 1/3 cups sugar
1/3 cup unsweetened cocoa
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3 egg whites
3/4 cup coffee, cooled
1/2 cup skim milk
1/3 cup corn syrup

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9 inch square pan with nonstick spray.
  • Combine dry ingredients in a large bowl.
  • In a small bowl, whisk wet ingredients together.
  • Blend well.
  • Add liquids to dry ingredients, whisking until smooth.
  • Bake 35-40 minutes, or until done.
  • Cool completely.
  • Frost, if desired.

Nutrition Facts : Calories 136.1, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.1, Sodium 203.7, Carbohydrate 32, Fiber 0.9, Sugar 18.5, Protein 2.5

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