Low Fat Chocolate Cake

18. April, 2009

I am not a fan of low-fat anything because my belief is that everything healthy should be eaten in moderation and our body needs healthy mono- (and poly-) unsaturated fats such as you might find in nuts, avocados, olive oil, oily fish and more. Our body needs fat for it's cells, for energy (to burn off fat as well, yes it's true) and for healthy bones. Normally I don't post any low fat recipes because my recipes should all be named "Not-so-low-fat-but-have-healthy-fats-in-them-recipes". I did however once got a request from a user looking for a low fat but still nice chocolate cake with frosting and this is what I made. It is not as succulent and moist as a traditional chocolate cake but it is an option. I use the frosting for many different cakes as it is easy to make, healthy and very nice.

You will need a small spring form cake tin, 23 centimetres (9 inches) and 5 centimetres (2 inches) deep for this recipe. You will also need a food processor or a blender (for the frosting).

E-mail recipe

Print recipe

Add to Favourite Recipes

Lower fat chocolate cake but still nice

0 comments

This recipe is:

Lactose (dairy) free
Nut free

Low Fat Chocolate Cake

Makes 1 cake

Ingredients

For the cake:

150 grams (5¼ oz) Rapadura (or other raw cane sugar)
200 millilitres (7 fluid oz) apple sauce
2 eggs (please use free range eggs)
1 egg white (please use free range eggs)
50 millilitres (1¾ fluid oz) agave nectar
3 tablespoons coconut oil
200 grams (7 oz) spelt flour
3 tablespoons cocoa powder
1 teaspoon aluminium free and gluten free baking powder

For the chocolate frosting:

1 large banana, very ripe
4-5 tablespoons cocoa powder
4 tablespoons Rapadura or other raw cane sugar
2 teaspoons vanilla extract (from a health food store)
2 tablespoons cornflour (you can also use potato flour/arrow root)
1 tablespoon soy milk (or any milk you prefer)

Preparation

In a medium bowl, whisk together the 200 millilitres apple sauce and 150 grams raw cane sugar. Use a balloon whisk or a large fork.
Add the 2 eggs and 1 egg white, 50 millilitres agave nectar and 3 tablespoons coconut oil.
In a large bowl, sift together the 200 grams spelt flour, 1 teaspoon baking powder and 3 tablespoons cocoa powder.
With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and fold approximately 8-10 times.
Line a spring form cake tin, 23 centimetres (9 inches) and 5 centimetres (2 inches) deep with baking parchment.
Pour batter into the cake tin.
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 35-40 minutes.
You can tell if the cake is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. I prefer the cake a little sticky however so it might not be completely ready in 35 minutes, bake for longer if you prefer.
Cool on a wire rack.
While the cake is baking, prepare the chocolate frosting. In a food processor or blender, place the following ingredients; the banana, 4-5 tablespoons cocoa powder, 4 tablespoons raw cane sugar, 2 teaspoons vanilla extract, 2 tablespoons cornflour and 1 tablespoon soy milk. Mix together for 10 seconds or until completely smooth. Refrigerate for at least one hour.
When the cake has cooled completely, spread the frosting over the top of the cake with a spatula.
The cake will not keep for more than 2 days so either freeze leftovers (or eat the cake faster!!!).

Tips

This recipe makes nice cupcakes/muffins as well.
You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.
If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
You can use whole wheat flour instead of the spelt flour.
You can use regular baking powder instead of the aluminium and gluten free one.
You can use carob powder instead of the cocoa powder. The carob has lower fat than cocoa.
You can use maple syrup instead of the agave nectar.
You can use organic baby food instead of the apple sauce. Use baby food with apples, apricots, pineapples, bananas or pears. Just make sure they are without added sugar.
The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.