Low Fat Texas Sheet Cake
Indulge in the rich, chocolatey goodness of this Low Fat Texas Sheet Cake, where decadent flavor meets guilt-free enjoyment! This lightened-up version of the classic dessert swaps traditional ingredients for healthier alternatives like non-fat Greek yogurt, unsweetened applesauce, and low-fat buttermilk, all while delivering the same moist, tender texture and indulgent taste you love. Topped with a silky cocoa glaze and optional chopped pecans, this cake is baked in a large sheet pan, making it perfect for satisfying a crowd. Ready in just 35 minutes from start to finish, it's an ideal dessert for parties, potlucks, or simply treating yourself. Enjoy this low-fat chocolate sheet cake without compromising on flavor!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Non-fat Greek yogurt
- 0.5 cup Unsweetened applesauce
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Low-fat buttermilk
- 0.5 cup Brewed coffee (or hot water)
- 2 cups Powdered sugar
- 0.25 cup Light butter or margarine
- 3 tablespoons Unsweetened cocoa powder (for glaze)
- 0.25 cup Low-fat milk
- 1 teaspoon Vanilla extract (for glaze)
- 0.5 cup Chopped pecans (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 13x18-inch rimmed baking sheet or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, 1/4 cup cocoa powder, baking soda, and salt. Whisk together to ensure an even mixture.
In another bowl, mix the non-fat Greek yogurt, unsweetened applesauce, eggs, 2 teaspoons vanilla extract, and low-fat buttermilk until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Gradually pour in the brewed coffee (or hot water) while stirring to create a smooth batter.
Pour the batter into the prepared baking sheet and spread evenly. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the glaze. Melt the light butter or margarine in a saucepan over medium heat. Stir in 3 tablespoons cocoa powder and 1/4 cup low-fat milk, and bring the mixture to a gentle simmer.
Remove the saucepan from heat and whisk in the powdered sugar and 1 teaspoon vanilla extract until smooth.
Once the cake is out of the oven, let it cool for 5 minutes, then pour the warm glaze over the cake, spreading it evenly with a spatula.
Sprinkle the optional chopped pecans over the glaze for added texture and flavor.
Allow the glaze to set completely before slicing into 24 equal portions. Serve and enjoy!
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3347 mg | 146% | |
| Total Carbohydrate | 817.3 g | 297% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 574.8 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 796 mg | 61% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2635 mg | 56% | |
*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.
