Chocolate Buttermilk Cake Fat Free Or Low Fat Recipe

Indulge your chocolate cravings without the guilt! This moist and light chocolate buttermilk cake is surprisingly healthy, boasting a fluffy frosting that keeps it incredibly moist. Perfect for family dinners or special occasions, this recipe is a delicious secret weapon. The optional tablespoon of oil allows you to customize the fat content to your liking. Even better, chilling overnight intensifies the flavors and creates an unbelievably delicious texture. Enjoy a slice (or two!) of this 156-calorie (fat-free), 1.3g fat, 1.4g fiber, 0g cholesterol delight!

Prep Time 20 mins
Cook Time 50 mins
Calories 146.5 kcal
Protein 4g
Rating 3.1 (9 Reviews)
Chocolate Buttermilk Cake Fat Free Or Low Fat 34

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Buttermilk Cake Fat Free Or Low Fat

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Buttermilk Cake Fat Free Or Low Fat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chocolate Buttermilk Cake Fat Free Or Low Fat

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, eggs, oil (optional), and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. While the cake is cooling, prepare the frosting: In a medium bowl, beat the butter substitute (or butter) until light and fluffy. Gradually add the powdered sugar and cocoa powder, mixing until smooth and creamy.
  8. Once the cake is completely cool, frost it with the prepared frosting. For best results, chill the frosted cake overnight before serving.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

67g

Fat

3g

Carbs

10g