Best Low-Fat Chocolate Cake Recipe

Name: Best Low-Fat Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; 1 ¾ cups flour; ¾ cup cocoa powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 4 egg whites; 1 cup nonfat milk; ½ cup applesauce; ½ teaspoon vanilla; 1 cup boiling water; 4 tablespoons light margarine; 2 tablespoons nonfat yogurt; ½ cup cocoa powder; 2 cups powdered sugar; 3 tablespoons nonfat milk; 2 teaspoons vanilla

Servings: persons

1 ½ cups sugar
1 ¾ cups flour
¾ cup cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
4 egg whites
1 cup nonfat milk
½ cup applesauce
½ teaspoon vanilla
1 cup boiling water
4 tablespoons light margarine
2 tablespoons nonfat yogurt
½ cup cocoa powder
2 cups powdered sugar
3 tablespoons nonfat milk
2 teaspoons vanilla

1
Preheat oven to 350 degrees.
2
Grease cooking pan with nonstick cooking spray.
3
Combine dry ingredients.
4
Add egg whites, milk, applesauce and vanilla.
5
Mix on medium speed for 2 minutes.
6
Stir in boiling water.
7
Bake for 30-40 minutes.
8
For frosting, cream margarine and yogurt.
9
Then add cocoa and sugar alternately with milk until desired consistancy.
10
Add vanilla.

1523

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ cups sugar, 1 ¾ cups flour, ¾ cup cocoa powder, 1 ½ teaspoons baking soda, and more.

Yes, Best Low-Fat Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Best Low-Fat Chocolate Cake

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