A Healthy Low-Calorie Chocolate Cake that “costs” you only 84 calories a slice (that is if you use the real sugar; it’s even LESS with a sugar substitute!), is easy to make, and is yet so CHOCOLATTY yummy! Mmm! I can’t ever stop at one slice. And the best thing is: I DO NOT HAVE TO! 🙂
Low-Calorie Chocolate Cake Recipe!
…Just as with the Basic Yellow Cake Recipe this recipe is also basic: i.e. use it to make any type of a guilt-free chocolate cake!
Some of the ideas are a sheet cake or a layer cake, a snack-cake, or… well, you can JUST eat it AS IS!
…Or maybe paired with a few strawberries or other seasonal fruit, and maybe a dollop or fat-free greek yogurt? (My idea of a perfect breakfast!) 🙂
Finally you can also decorate it as you wish!
…Or you can crumble it up and turn it into the yummy truffles! 🙂
Or… you can also frost it and fill it up with the healthy chocolate frosting and filling! Just like in this Healthy Chocolate Cake With Chocolate Frosting and Filling here! 🙂Anyway… I am just SO hoping that you’ll give this yummy treat a try! … And perhaps let me know how YOU decided to enjoy it? :).
…And here’re a few more yummy ideas for you to explore and to treat yourself with! 🙂
Low-Calorie Chocolate Cake
The Low-Calorie Chocolate Cake is lower calorie and healthier than a classic yellow cake, yet still just as yummy as the original one!
- 1/2 cup white whole wheat flour
- 1/2 cup cocoa powder
- 2/3 cup fructose sugar *see notes for the alternatives
- 2 eggs
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350 F. Line a 8 inch round cake pan with parchment or drizzle with some oil.
Whisk all the dry ingredients except for the sugar together.
Whip the eggs, egg whites and sugar until light and foamy.
Note: if you want your cake to be really airy, separate the whites from the yolks and whip the yolks and sugar first. Then whip the whites separately
Fold dry mixture into the whipped eggs and stir until incorporated.
Pour the dough into a baking pan.
Bake for about 30 minutes. When the toothpicks inserted in the middle comes out clean - the cake is done!
Let the cake cool before taking out of the pan and enjoy on its own or frosted with your favorite frosting!
- THE SLICES: I like cutting my cake into smaller slices as a trick for when I can't resist a second slice! For the "normal size" slices I would double the recipe or cut this cake into 8 medium-size slices.
- Fructose sugar is 1/3 sweeter than the regular sugar. If using the regular sugar and if you have a sweet tooth - use 1 whole cup of sugar instead.
- If you are using erythritol use 1 1/2 cups of erythritol instead.