Lightened Up Chocolate Pound Cake
Indulge in the rich, chocolatey goodness of this 'Lightened Up Chocolate Pound Cake,' a guilt-free twist on a classic dessert. Made with wholesome ingredients like unsweetened applesauce and non-fat Greek yogurt, this recipe swaps in healthier alternatives without compromising on flavor or texture. Perfectly moist and packed with cocoa flavor, each bite feels decadently satisfying while staying lower in fat and calories. With the option to fold in semi-sweet chocolate chips for an extra burst of sweetness, this recipe is a crowd-pleaser that’s easy to prepare in just 15 minutes of prep time. Pair it with fresh berries or a dollop of whipped cream for a dessert that’s as versatile as it is delicious. Whether you're entertaining guests or treating yourself, this chocolate pound cake is proof that lighter desserts can still feel indulgent.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.33 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Plain Greek yogurt (non-fat or low-fat)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, add the granulated sugar, unsweetened applesauce, and plain Greek yogurt. Mix with a whisk or handheld mixer until smooth and fully combined.
Add the eggs and vanilla extract to the wet ingredients, and whisk until incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix.
If using, fold in the semi-sweet chocolate chips for an extra touch of chocolatey goodness.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to avoid overbaking.
Let the cake cool in the pan for 10-15 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Slice and serve on its own or with a dollop of whipped cream or fresh berries for an extra treat!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 368.5 g | 134% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 191.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 336 mg | 26% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1945 mg | 41% | |
*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.
