Low Fat Chocolate Cake

My dad had one request for his birthday: chocolate cake. So, I took to the internet for a healthier alternative to the classic I’m-filled-with-butter cake. I found this on recipegirl.com and it turned out amazing! She uses a frosting, but to save calories (& time!) I topped it with powdered sugar. This cake is moist and cake-y and very low in fat. So good!

Low Fat Chocolate Cake (serves 8 [large slices])


  • 2 1/4 cups unsifted oat flour
  • 1 1/2 cups nonfat dry milk powder
  • 2/3 cup granulated sugar (I used 1/2 c Ideal sugar substitute)
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 (23 ounce) jar of unsweetened applesauce (or just measure 23 ounces)
  • 5 large egg whites, lightly beaten
  • 3 teaspoons vanilla extract
  • 2ish handfulls of chocolate chips


1. Preheat oven to 325 degrees F. Coat 13x9x2-inch pan with nonstick cooking spray, or line with parchment on all sides over the edges if you want to pop the cake out of the pan.

2. Prepare cake: In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg whites and vanilla.

3. Stir wet ingredients into dry ingredients and mix just until combined, fold in chocolate chips. Don’t over-mix or you may toughen the texture of the cake.

4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean – it should take anywhere from 25 to 35 minutes. Check at 25 and add minutes to baking time if necessary.

5. Cool cake to room temperature on a wire rack.

7. Top however you want; enjoy!

Recipe Source

each 1/8 is about 256 calories

I had mine with some Lite Cool Whip, so good!


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