Low Fat Chocolate Kahlua Cake
Indulge your sweet tooth guilt-free with this irresistible Low Fat Chocolate Kahlua Cake! This moist and rich dessert combines the deep flavors of unsweetened cocoa, brewed coffee, and a splash of Kahlua for a luxurious chocolate experience without the added heaviness. Subtle swaps, like low-fat buttermilk and unsweetened applesauce, keep the cake light while preserving its decadent texture. With just 15 minutes of prep and a quick bake time, this easy-to-make treat is perfect for special occasions or a weeknight indulgence. Dust it with powdered sugar for a simple garnish or serve with a dollop of light whipped cream for a show-stopping presentation. Perfect for chocolate lovers, this low-fat dessert is where indulgence meets balance!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 cup Low-fat buttermilk
- 0.5 cup Brewed coffee (cooled)
- 0.25 cup Kahlua (coffee liqueur)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.25 cup Unsweetened applesauce
- 1 tablespoon Powdered sugar (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking soda, and salt until well combined.
In a medium bowl, combine the low-fat buttermilk, brewed coffee, Kahlua, eggs, vanilla extract, and unsweetened applesauce. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or hand mixer until just combined. Be careful not to overmix; the batter should be smooth but slightly loose.
Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter to eliminate air bubbles.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean. Avoid overbaking to maintain moisture.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake lightly with powdered sugar for a decorative touch.
Slice and serve as is or pair with a dollop of light whipped cream or a scoop of low-fat vanilla ice cream for extra indulgence!
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 470.0 g | 171% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 236.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 547 mg | 42% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 2712 mg | 58% | |
*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.
