Low Fat Chocolate Ice Cream Cake
Indulge guilt-free with this Low Fat Chocolate Ice Cream Cake—a delightful fusion of rich flavors and light ingredients perfect for health-conscious dessert lovers. This recipe layers moist chocolate cake made with whole wheat flour, unsweetened cocoa powder, and unsweetened applesauce, with a creamy layer of low fat chocolate ice cream. The soft peaks of whipped egg whites give the cake a delicate, airy texture, while a quick freeze transforms it into a decadent treat that still keeps calories in check. Easy to prepare in under an hour, this cake is ideal for celebrations or as a refreshing summer indulgence. Serve it chilled and watch as every bite satisfies your chocolate cravings without compromising your healthy lifestyle!
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Recipe Information
Ingredients
- 500 grams low fat chocolate ice cream
- 120 grams whole wheat flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large egg whites
- 100 grams granulated sugar
- 80 grams unsweetened applesauce
- 1 teaspoon vanilla extract
- 120 milliliters low fat milk
- 1 unit nonstick cooking spray
Instructions
Allow the low fat chocolate ice cream to soften at room temperature for about 10-15 minutes.
Preheat your oven to 180°C (350°F). Line a 9-inch (23cm) springform pan with parchment paper and lightly spray with nonstick cooking spray.
In a medium mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and holds stiff peaks.
Gently fold the dry ingredients into the egg white mixture, alternating with the unsweetened applesauce and vanilla extract, until just combined.
Pour the cake batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely on a wire rack.
Once the cake is completely cooled, spread the softened low fat chocolate ice cream evenly over the top of the cake while it's still in the springform pan.
Smooth the top of the ice cream layer with a spatula and cover the pan with plastic wrap.
Freeze the cake for at least 4 hours or until firm.
When ready to serve, remove the sides of the springform pan by running a knife around the edge. Slice the cake into 8 servings and enjoy!
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 190.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 834 mg | 64% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2303 mg | 49% | |
*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.
