Rich Low Fat Chocolate Cake Kosher Dairy
Indulge guilt-free with this *Rich Low Fat Chocolate Cake Kosher Dairy*, a decadent yet wholesome dessert perfect for chocolate lovers. This recipe combines the richness of cocoa with the creaminess of low-fat yogurt and milk, creating a moist and tender cake that's lighter on calories but big on flavor. The addition of hot water enhances the chocolatey depth, while a touch of vanilla adds warmth and balance. Ready in just 40 minutes, this easy-to-make cake requires simple pantry staples and yields a kosher dairy treat ideal for any occasion. Serve it plain, dusted with powdered sugar, or paired with low-fat whipped cream for a satisfying finish. Whether you're seeking a healthier dessert option or a crowd-pleasing chocolate cake, this one checks all the boxes!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup low-fat yogurt (plain or vanilla)
- 0.5 cup low-fat milk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup hot water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round baking pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir well to combine.
In a separate medium bowl, whisk together the yogurt, milk, vegetable oil, egg, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk until just combined. Avoid overmixing.
Slowly pour the hot water into the batter, mixing carefully until the batter is smooth and slightly thin. The hot water will enhance the chocolate flavor.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake 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 serving.
Optional: Dust the cooled cake with powdered sugar or serve with a dollop of low-fat whipped cream for added elegance.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 165.7 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 510 mg | 39% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1387 mg | 30% | |
*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.
