Chocolate Pecan Bourbon Cake Low Fat
Indulge in the rich, decadent flavors of this Chocolate Pecan Bourbon Cake, a low-fat delight that’s perfect for satisfying your sweet tooth without the guilt. This moist and flavorful cake combines the deep, earthy notes of unsweetened cocoa powder with the nutty crunch of chopped pecans, all elevated by a hint of smooth bourbon. Made with light, wholesome ingredients like unsweetened applesauce and nonfat Greek yogurt, this recipe is a healthier twist on a classic dessert. A sprinkle of dark chocolate chips adds just the right touch of sweetness, while the cake’s tender crumb is achieved through careful mixing and baking. Ready in under an hour, this crowd-pleasing treat is ideal for sharing at gatherings or enjoying as an elegant weeknight dessert. Serve it simply on its own or with a dusting of powdered sugar for a beautiful finishing touch. Keywords: low-fat chocolate cake, pecan cake, bourbon dessert, healthy chocolate dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Nonfat Greek yogurt
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Bourbon
- 0.5 cup Skim milk
- 0.5 cup Chopped pecans
- 0.25 cup Dark chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and lightly grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the granulated sugar, unsweetened applesauce, and Greek yogurt until smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and bourbon.
Gradually add the wet mixture to the dry ingredients, alternating with the skim milk, beginning and ending with the dry ingredients. Mix just until combined.
Fold in the chopped pecans and dark chocolate chips, being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve as-is or with a light dusting of powdered sugar for garnish. Enjoy!
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2133 mg | 93% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 201.5 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 605 mg | 47% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3169 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
