Low Calorie Chocolate Cake W Frosting
Indulge your sweet tooth guilt-free with this Low Calorie Chocolate Cake with Frosting, a delectable dessert that combines rich chocolate flavor with a light, airy texture. This healthier twist on a classic treat is made with unsweetened applesauce, almond milk, and a sugar substitute, keeping it low in calories without sacrificing taste. The moist chocolate cake is topped with a creamy, tangy Greek yogurt-based frosting that’s perfectly sweetened with powdered erythritol. With just 15 minutes of prep and 25 minutes of baking time, this recipe is quick, easy, and ideal for any occasion. Whether you're watching your calorie intake or simply looking for a light alternative, this cake is a must-try. Perfect for dessert lovers seeking a guilt-free indulgence!
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Recipe Information
Ingredients
- 45 grams unsweetened cocoa powder
- 120 ml boiling water
- 120 grams all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 100 grams granulated sugar substitute (e.g., erythritol)
- 120 ml unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 120 ml unsweetened almond milk
- 120 grams low-fat Greek yogurt
- 60 grams powdered sugar substitute (e.g., powdered erythritol)
- 15 grams unsweetened cocoa powder (for frosting)
- 0.5 teaspoons vanilla extract (for frosting)
- 30 ml unsweetened almond milk (for frosting)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a small bowl, mix 45 grams of unsweetened cocoa powder with 120 ml of boiling water. Stir until smooth and let it cool to room temperature.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large mixing bowl, combine sugar substitute, unsweetened applesauce, egg, and vanilla extract. Beat until smooth using an electric mixer or whisk.
Gradually mix the cooled cocoa mixture into the wet ingredients until fully incorporated.
Alternate adding the dry ingredient mixture and unsweetened almond milk into the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the frosting. In a medium bowl, mix low-fat Greek yogurt, powdered sugar substitute, 15 grams of unsweetened cocoa powder, vanilla extract, and unsweetened almond milk. Whisk until smooth and creamy.
Once the cake is completely cool, spread the frosting evenly over the top. Slice into 8 pieces and serve.
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 27.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1434 mg | 31% | |
*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.
