Ingredients for Almost No Fat Chocolate Cake
- 1/3 cup + 3 tablespoons unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 large egg whites
- 1/2 cup packed light brown sugar
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- nonstick cooking spray
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How to Make Almost No Fat Chocolate Cake
- Preheat oven to 350°F (175°C).
- Spray the bottom and sides of a 10-inch springform pan with nonstick cooking spray.
- Dust the pan with 1 tablespoon unsweetened cocoa powder; tap out the excess.
- In a medium bowl, sift together 1/3 cup + 1 tablespoon unsweetened cocoa powder, 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Set aside the dry ingredients.
- In a large bowl, using an electric mixer, beat 3 large egg whites, 1/2 cup packed light brown sugar, 1 cup plain nonfat Greek yogurt, and 1 teaspoon vanilla extract until well combined (about 1-2 minutes on medium speed).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just moistened. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes.
- Run a knife around the edges of the cake to loosen it from the pan.
- Remove the springform ring and cool the cake completely on a wire rack.
- Serve the cake on the metal bottom of the pan.
- For the topping: In a small bowl, combine 1 tablespoon unsweetened cocoa powder with 2 tablespoons powdered sugar.
- Sift the cocoa-sugar mixture over the top of the cake before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
124g
Fat
2g
Carbs
14g
