Low Fat Chocolate Fudge Pudding Cake
Indulge your chocolate cravings without the guilt with this irresistible Low Fat Chocolate Fudge Pudding Cake. This decadent dessert features a moist, tender chocolate cake that magically creates its own rich, gooey fudge pudding layer as it bakes. Made with wholesome ingredients like unsweetened applesauce and low-fat milk, this recipe keeps things light while delivering deep, chocolatey flavor. A sprinkle of brown sugar and cocoa powder creates the perfect balance of sweetness, while the hot water poured over the batter produces a luscious, custard-like texture. Ready in under an hour and perfect served warm with a dollop of whipped cream or a dusting of powdered sugar, this easy, one-dish dessert is a crowd-pleaser that you’ll feel good about indulging in.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.33 cup unsweetened cocoa powder (divided)
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup low-fat milk
- 0.25 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.75 cup brown sugar (lightly packed)
- 1.5 cups hot water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with non-stick spray or a small amount of oil.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of unsweetened cocoa powder, baking powder, and salt until well combined.
Add the low-fat milk, unsweetened applesauce, and vanilla extract to the dry ingredients, and stir until the batter is smooth and uniform.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
In a small bowl, mix the brown sugar and the remaining unsweetened cocoa powder (about 3 tablespoons) together.
Sprinkle the brown sugar and cocoa mixture evenly over the batter in the baking dish.
Slowly pour the hot water over the top of the layers in the baking dish. Do not stir; this step creates the pudding layer as the cake bakes.
Place the dish in the preheated oven and bake for 35 minutes, or until the top of the cake is set and springs back when touched lightly.
Remove from the oven and let the cake cool for at least 10 minutes. The cake will thicken slightly as it cools.
Serve warm, spooning the gooey pudding layer from the bottom along with the cakey top layer. Optionally, top with a dollop of low-fat whipped cream or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1622 mg | 70% | |
| Total Carbohydrate | 485.0 g | 176% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 341.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1222 mg | 26% | |
*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.
