Too-Good To Be No-Fat Chocolate Cake – a delicious recipe with unsweetened cocoa, flour, baking powder, baking soda, egg whites, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Assemble a 10-inch spring-form pan. Spray bottom and sides with cooking spray.
3
Dust with cocoa.
4
In a medium bowl, sift together cocoa, flour, baking powder and baking soda.
5
Set aside.
6
In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until well blended, about 1 to 2 minutes on medium speed.
7
Mix in dry ingredients by hand until just moistened.
8
(Batter will not be smooth.)
9
Pour batter into prepared pan and bake about 35 minutes or until toothpick inserted in center comes out clean.
10
Cool in the pan on a wire rack for 15 minutes.
11
Then use a knife to loosen sides of cake from the pan.
12
Remove ring and cool completely on a rack.
13
Serve cake on the metal bottom of the pan.
823
kcal
Calories
20
g
Fat
141
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/3 c. plus 1 Tbsp. unsweetened cocoa plus more for dusting pan, 1 c. all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, and more.
Yes, Too-Good To Be No-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.
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