Low Fat Black Forest Like Cake
Indulge guilt-free with this Low-Fat Black Forest Like Cake, a lighter twist on the classic dessert that doesn’t compromise on flavor! This moist chocolate cake swaps traditional higher-fat ingredients for low-fat buttermilk, unsweetened applesauce, and fluffy whipped topping, creating a decadent yet health-conscious treat. Infused with the rich flavor of dark cocoa and layered with juicy cherries and a touch of cherry juice, it’s a perfectly balanced dessert that’s both satisfying and refreshing. Topped with a cloud of low-fat whipped topping, vibrant cherries, and a sprinkle of dark chocolate shavings, this cake is as beautiful as it is delicious. Ready in under an hour and perfect for any occasion, this crowd-pleasing recipe serves up all the flavors of a Black Forest cake without the extra calories. Serve chilled and watch it disappear!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 120 milliliters Low-fat buttermilk
- 60 milliliters Applesauce (unsweetened)
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 100 grams Granulated sugar
- 150 grams Cherries (canned in juice, drained and chopped, reserve some for garnish)
- 180 grams Low-fat whipped topping
- 20 grams Dark chocolate (70% cocoa, shaved or grated)
- 45 milliliters Cherry juice (from the canned cherries)
Instructions
Preheat your oven to 175°C (350°F) and grease a 7-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, mix the low-fat buttermilk, applesauce, egg whites, vanilla extract, and granulated sugar until smooth.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan for about 10 minutes, then transfer it to a wire rack to cool fully.
Once the cake has cooled, slice it horizontally into two even layers using a serrated knife.
Brush the bottom layer with half of the reserved cherry juice, then spread a layer of low-fat whipped topping. Evenly distribute half of the chopped cherries on top of the whipped topping.
Place the second cake layer on top and repeat the process: brush with the remaining cherry juice, spread whipped topping, and add the chopped cherries.
Spread a thin layer of whipped topping over the entire cake to frost it. Decorate the top with the reserved whole cherries and sprinkle the grated dark chocolate over the top of the cake.
Refrigerate the cake for at least one hour before serving to allow the flavors to meld and the whipped topping to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 157.7 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 238 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1288 mg | 27% | |
*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.
