Reduced Fat Buttermilk Chocolate Cake
Indulge in a guilt-free chocolate treat with this Reduced Fat Buttermilk Chocolate Cake, a moist and decadent dessert that's lower in fat but full of flavor. This delicious cake swaps traditional high-fat ingredients with low-fat buttermilk and unsweetened applesauce, creating a lighter texture without compromising its rich, chocolaty essence. Quick and easy to prepare, this recipe comes together in just 15 minutes of prep time, making it perfect for weeknight desserts or special celebrations. The addition of boiling water ensures the batter is velvety smooth, resulting in a perfectly tender crumb every time. Serve it as-is, dusted with powdered sugar, or pair it with a dollop of reduced-fat whipped topping for an extra touch of indulgence. Designed to satisfy your sweet tooth without the excess guilt, this crowd-pleaser is sure to become a staple in your dessert repertoire. Perfect for chocolate lovers looking for a healthier option!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Low-fat buttermilk
- 0.5 cup Unsweetened applesauce
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round or square cake pan, or line it with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix well to combine.
In a separate medium bowl, whisk together the buttermilk, applesauce, egg, and vanilla extract until smooth.
Gradually add the wet ingredients into the dry ingredients, mixing gently with a wooden spoon or spatula. The batter will be thick at this stage.
Carefully pour the boiling water into the batter, a little at a time, stirring continuously. The batter will thin out and become smooth.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center comes out clean.
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 before slicing and serving.
Optional: Dust the cooled cake with powdered sugar or serve with your favorite reduced-fat whipped topping.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 447.1 g | 163% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 234.7 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 534 mg | 41% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2620 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.
