Low Sodium Decadent Chocolate Bundt Cake
Indulge guilt-free with this Low Sodium Decadent Chocolate Bundt Cake, a rich and moist dessert perfect for chocolate lovers seeking a healthier twist. Crafted with unsweetened cocoa powder, creamy Greek yogurt, and low sodium milk, this bundt cake delivers deep chocolate flavor without compromising on health-conscious choices. The addition of optional dark chocolate chips takes the decadence up a notch, while a tender crumb and hint of vanilla add pure comfort to every bite. Made in under an hour, this show-stopping cake is ideal for gatherings or a cozy treat with a sprinkle of powdered sugar. Perfect for those watching their salt intake, this low sodium chocolate bundt cake proves that indulgence can be both delicious and mindful.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 cups Granulated sugar
- 0.75 cup Unsalted butter, softened
- 3 Eggs, at room temperature
- 2 teaspoons Vanilla extract
- 1 cup Low sodium milk
- 0.5 cup Plain Greek yogurt
- 0.5 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Make sure these dry ingredients are well combined and free of lumps.
In another large mixing bowl, cream together the softened unsalted butter and granulated sugar using a mixer at medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the low sodium milk, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Fold in the plain Greek yogurt gently using a spatula. If desired, fold in the dark chocolate chips at this stage to add a rich chocolate flavor and texture.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Slice the cake and enjoy this delicious, low sodium treat with a sprinkle of powdered sugar on top if desired.
Nutrition Facts
Calories |
5332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 830.4 g | 302% | |
| Dietary Fiber | 80.8 g | 289% | |
| Total Sugars | 473.6 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 902 mg | 69% | |
| Iron | 53.8 mg | 299% | |
| Potassium | 4504 mg | 96% | |
*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.
