Almost No Fat Chocolate Cake Recipes

LOW-FAT CHOCOLATE CAKE

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

ALMOST FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Line a 9-inch round spring-form pan with parchment paper.
• In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
• Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
• Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
• Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.

FAT FREE CHOCOLATE CAKE

Steps:

• Beat Together and set aside first 3 ingredients.
• Sift Together all remaining ingredients.
• Blend all ingredients together until smooth.
• Pour into 10" pan sprayed with cooking spray.
• Bake in oven pre-heated to 350 degrees for 30-40 minutes.
• Cool in pan on rack and remove when completely cool.

EXTREME LOW-FAT CHOCOLATE CAKE

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

(ALMOST) NO FAT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray.
• Dust the pan with 1 tablespoon cocoa and tap out the excess.
• To prepare batter: In a medium bowl, sift together 1/3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda.
• Set aside.
• In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed.
• Mix in dry ingredients by hand or on low mixer speed until just moistened.
• Do not over-mix.
• (This is not a smooth batter.).
• Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
• (If the pan is of a different size, the cooking time may vary.) Cool in the pan on a wire rack for 15 minutes.
• Then use a knife to loosen the sides of the cake from the pan.
• Remove the ring and cool completely on a rack.
• Serve the cake on the metal bottom of the pan.
• To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar.
• Place the mixture in a small fine sieve and dust the top of cake before serving.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.