Weight Watchers Chocolate Raspberry Heart Cake
Indulge in the rich flavors of this Weight Watchers Chocolate Raspberry Heart Cake, a guilt-free dessert that’s as beautiful as it is delicious. Made with wholesome ingredients like unsweetened applesauce and non-fat milk, this light yet decadent cake is perfect for those looking to satisfy their sweet tooth on a healthier note. The combination of chocolatey goodness and a vibrant fresh raspberry topping creates a delightful balance of sweetness and tanginess, all while keeping calories in check. With its heart-shaped presentation, it’s an ideal dessert for special occasions or romantic evenings. Ready in just 40 minutes from start to finish, this low-calorie chocolate cake is as easy to make as it is to enjoy, offering a simple way to treat yourself and loved ones.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 2 large egg whites
- 1 teaspoon vanilla extract
- 0.5 cup non-fat milk
- 1 cup fresh raspberries
- 2 tablespoons sugar substitute (such as stevia or erythritol)
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch heart-shaped cake pan (or a round pan, if unavailable).
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar, unsweetened applesauce, egg whites, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the non-fat milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan, spreading evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the raspberry topping. In a small saucepan over medium heat, combine the fresh raspberries and sugar substitute. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5 minutes). Remove from heat and let cool.
Once the cake is completely cool, spoon the raspberry topping over the top of the cake, spreading evenly.
If desired, lightly dust with powdered sugar before serving.
Slice into 8 pieces and enjoy this guilt-free dessert with friends and family!
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 17.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 198 mg | 4% | |
*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.
