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Low-Fat Chocolate Cake
By Vittoria2008 on January 09, 2008
Photo by HokiesMom
4 Reviews
- Prep Time: 15 mins
- Total Time: 40 mins
- Servings: 6
Photo by HokiesMom
About This Recipe
"Chocolate....cake....and low fat? What's not to love?"
Ingredients
- 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
Directions
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (126 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 316.4
- Calories from Fat 69
- 22%
- Amount Per Serving
- %
- Total Fat 7.7g
- 11%
- Saturated Fat 0.9g
- 4%
- Cholesterol 0.0mg
- 0%
- Sugars 33.5 g
- Sodium 309.9mg
- 12%
- Total Carbohydrate 60.0g
- 20%
- Dietary Fiber 2.4g
- 9%
- Sugars 33.5 g
- 134%
- Protein 4.1g
- 8%
Reviews
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"What a nice suprise to have such a rich, moist cake be low fat! I served this as our birthday cake to Jesus on Dec. 24, but made the mistake of covering it with a too-sweet frosting. Powdered sugar is all that's needed! I cut the sugar to 1/4 cup and used another 1/4 cup Splenda which made it plenty sweet. I also only had dark cocoa rather than regular, and used canola oil. We will enjoy this many times. Thanks Vittoria!"
By DuChick on December 26, 2008 | 773413
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"Fabulous cake! It is tremendously moist but holds its own when you slice it! I love that it makes one 9-inch cake layer so you don't have to worry about the temptation of leftovers. I cut down the sugar to 3/4 cups but everything else remained the same. I was able to get 8 slices out of this cake easily - so you may want to adjust the servings so the caloric intake relates better. Dusted with confectioner's sugar - perfect ending to our meal tonight. Made for Zaar Chef Alphabet Soup game. Thanks for sharing!"
By HokiesMom on July 22, 2008 | 676396
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"I multiplied the recipe four times and added a bag of mini dairy/egg/soy/nut-free chocolate chips. It made 42 cupcakes and a large dinosaur cake from a Wilton shaped pan. I sprinkled organic powdered sugar over the top with a sifter instead of frosting. The kids at my child's birthday party all loved them. They gobbled them right up! The parents appreciated that they were not so heavy or caloric. Thanks so much!"
By tkdgrlusa on March 19, 2013 | 1374546
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"This cake was surprisingly good, it was soft, spongy, and very chocolatey! I replaced the oil with 3 tablespoons of organic fatfree milk, and the sugar with a 1/4 cup plus 2 table spoons of agave necter, and it was amazing. Thanks for posting this recipe, it saved me from having to have a cupcake at the superbowl!!"
By momododomo on February 06, 2012 | 1286048
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