Wednesday, August 10, 2011

Low-Calorie Chocolate Cake

The question was asked in Facebook, “I am looking forward to a yummy chocolate cake recipe. Can you take out the calories and it still taste the same? :)”

Yes, I’m honored to help!

I have searched and found low-calorie chocolate cake recipes and I hope you will enjoy them.

Check them out!


One-Bowl Chocolate Cake


3/4 cups whole-wheat pastry flour

2 tablespoons whole-wheat pastry flour, combined with above flour

1/2 cups sugar, or 1/4 cup Splenda Sugar Blend for Baking

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nonfat buttermilk

1/2 cup packed light brown sugar, or 1/4 cup Splenda Sugar Blend for Baking

1 large egg, lightly beaten

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup hot strong black coffee

Confectioners' sugar, for dusting


Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioner's sugar before slicing.

Nutritional Information
(per serving)

Calories                                  134

Total Fat                                   3g

Saturated Fat                            1g

Cholesterol                           18mg

Sodium                               211mg

Total Carbohydrate                   25g

Dietary Fiber                               --

Sugars                                       --

Protein                                      2g

Calcium                                      0




Hot Fudge Pudding Cake


1 cup all-purpose flour

1/3 cup sugar

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup nonfat milk

1 large egg, lightly beaten

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup pecan halves, toasted (see Tip)

3/4 cup brown sugar

1 1/3 cups hot strong coffee


Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.

Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.

Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Tips & Notes:

Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutritional Information
(per serving)

Calories                                     142

Total Fat                                     5g

Saturated Fat                              1g

Mono                                          3g

Cholesterol                             18mg

Sodium                                 204mg

Total Carbohydrate                     24g

Dietary Fiber                                1g

Protein                                        2g

Fiber                                           1g

Potassium                            114mg

Carbohydrate Servings:             1 1/2

Exchanges: 1 1/2 other carbohydrate, 1 fat




Sugar Free Chocolate Pecan Torte


2 cups pecans (in response to one of the comments, don't use salted pecans!)

1/3 cup cocoa

1 t baking powder

1/4 teaspoon salt

4 eggs

1/2 cup (I stick) butter, melted

1 teaspoon vanilla

1/4 cup Erythritol (optional)

Artificial sweetener equivalent to 1 cup sugar I use zero-carb liquid sweeteners

1/2 cup water


Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

Add the rest of the dry ingredients and pulse again. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.)

Add the wet ingredients and process until well-blended.

Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.


One of the best things about this flourless chocolate cake is how easy it is: You mix it all in the food processor in about 5 minutes. I get requests every year to bring "that yummy chocolate cake" to Passover Seder: I just leave out the baking powder and it only makes a small difference. I used to make it with sugar, but no one really noticed when I switched. It's especially nice with some homemade whipped cream and a little sugar-free chocolate sauce on top!

Nutritional Information
(each of 8 servings)

Calories                                     334

Effective Carbohydrate                  2g

Protein                                        6g

Fiber                                           4g




German Chocolate Cake


1 cup oat flour

1/2 cup vital wheat gluten flour

1/2 cup Expert Foods Cake-ability Baking Aid

1 cup almond flour

1/2 cup Dutch processed cocoa

1 Tablespoon baking powder

1 cup Splenda

1/2 cup Erythritol

1/2 teaspoon salt

8 large egg whites (at room temperature)

1/2 teaspoon cream of tartar

1/4 cup DaVinci Gourmet Sugarfree German Chocolate Cake flavor syrup

1/2 cup whipping cream

4 large egg yolks

1/3 cup oil

2 teaspoons vanilla extract


Grease and flour (use oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together oat flour, vital wheat gluten, almond flour, Cake-ability Baking Aid, sweeteners, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix DaVinci German Chocolate Cake syrup with egg yolks and whisk well. Add oil, cream, and vanilla extract and mix well to fully incorporate.

Add egg yolk mixture to flour mixture and beat until smooth. Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and ice with coconut pecan topping (recipe below.)

German Chocolate Topping

1 cup heavy cream

4 egg yolks

1/4 cup Steel's Vanilla Nature Sweet (Maltitol Syrup)

3 teaspoons Diabetisweet Brown Sugar Substitute

3/4 cup Splenda

1/4 cup unsalted butter

1 cup chopped pecans

1 1/4 cups unsweetened flaked coconut

1 teaspoon vanilla extract

In a medium bowl, whip egg yolks, heavy cream, and sweeteners until smooth. Cook in the top of a double boiler, until mixture thickens. Add butter and vanilla extract and whip to incorporate. Remove from heat and stir in coconut and pecans. Cool before icing the cake. Use some perfect pecan halves if you like for decorating.

Total net carbs in whole cake: 144. Cut into 20 pieces for 7.2 net grams of carbohydrate per slice or 16 pieces for 9 net grams of carbohydrate per slice.



The 100-Calorie Chocolate Cupcake


18.25-ounce box Devil's Food Cake Mix

1 1/3 cups water

1/2 cup fat free sour cream

5 large egg whites (or 3/4 cup egg substitute)

1/4 cup powdered sugar


Preheat oven to 375. Mix all ingredients (except powdered sugar) in a large mixing bowl. Blend with hand mixer for 2 minutes. Divide batter between 24 greased or paper lined cupcake tins. Bake for 17 minutes.  Once cooled dust with powdered sugar.

Nutritional Information
(per serving)

Calories                                     98

Total Fat                                 1.8g

Saturated Fat                            .5g

Cholesterol                              5mg

Sodium                                200mg

Carbohydrate                          18.5g

Fiber                                         .5g

Protein                                       2g

Calories from Fat                       16%



Did you see anything you think you’ll like to try? Please let me know!

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Happy chocolate day!




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