Best 3 Guilt Free Chocolate Cake Recipes
Craving a sweet treat but trying to maintain a healthy lifestyle? Indulge in the delightful world of guilt-free chocolate cake recipes, where you can savor the rich, decadent flavors of chocolate without compromising your well-being. These recipes are carefully crafted with healthier ingredients and mindful techniques, allowing you to indulge in a slice of chocolatey goodness without feeling burdened by excessive calories, sugar, or unhealthy fats. Discover the secrets of creating moist, flavorful chocolate cakes using alternative flours, natural sweeteners, and wholesome ingredients, while minimizing processed and refined components. Embrace the joy of guilt-free indulgence as you embark on a culinary journey of healthier chocolate cake creations, satisfying your sweet tooth without sacrificing your health goals.
Here are our top 3 tried and tested recipes!
GUILT-FREE CHOCOLATE CAKE
You won't miss the fat when you taste this moist, fudgy dessert. I substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake. -Brenda Ruse, Truro, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 399mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 5g protein.
GUILT-FREE GERMAN CHOCOLATE CAKE RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 23
Steps:
- MAKE BATTER Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk chocolate, cocoa, and boiling water in bowl until smooth; let cool. Combine flour and baking soda in separate bowl. With electric mixer on medium-low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture -lightens in color and sticks to sides of bowl, about 1 minute. Scrape down bowl, then add eggs, 1 at a time, and mix until well combined, about 45 seconds. Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined. BAKE CAKE Divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack and cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.) MAKE FROSTING Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature. ASSEMBLE CAKE Place 1 cake round on serving platter. Spread with half of frosting, then top with second cake. Spread remaining frosting over top of cake. Sprinkle with remaining pecans and coconut. Serve.
GUILT-FREE CHOCOLATE CHEESE CAKE - DUKE DIET FITNESS CENTER
This is a low calorie dessert recipe that I LOVE and had while at Duke Diet Fitness Center. Don't let the fact that it's made with soft tofu fool you! It is incredibly chocolately, creamy and DELISH! You would never know it's cutting the calories in this one. Try it, you won't be sorry you did!!!
Provided by Lindas Busy Kitchen
Categories Pie
Time 20m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- In a double boiler or in the microwave melt the chocolate chips.
- In a food processor place the melted chocolate, 8 oz. of tofu, and 1/2 T. of honey. Blend well, then place the mixture in the bottom of the pie shell.
- In a separate food processor mix the cream cheese, remaining 4 oz. of tofu, the other 1/2 T. of honey, and the Splenda and vanilla. Mix well. Spread this mixture over the chocolate layer.
- Serve with sauce of choice, or fresh fruit topping.
- Alternate method:.
- Try putting half of the chocolate mixture on the bottom, with the cheese mixture in the middle, and the other half of the chocolate mixture on the top.
Tips:
- For a richer chocolate flavor, use dark chocolate or a blend of dark and milk chocolate.
- To make the cake extra moist, add 1/2 cup of strongly brewed coffee or 1/2 cup of buttermilk to the batter.
- For a lighter cake, use 1 cup of all-purpose flour instead of 2 cups.
- To make the cake gluten-free, use 1 cup of almond flour and 1 cup of coconut flour instead of 2 cups of all-purpose flour.
- For a vegan cake, use 1/2 cup of mashed banana or 1/2 cup of applesauce instead of the eggs.
- To make the cake healthier, use 1/2 cup of honey or maple syrup instead of 1 cup of sugar.
- To decorate the cake, try frosting it with a chocolate ganache or a whipped cream frosting. You can also top it with fresh berries, chocolate chips, or chopped nuts.
Conclusion:
This guilt-free chocolate cake is a delicious and healthy treat that can be enjoyed by people of all ages. It is easy to make and can be customized to suit your dietary needs and preferences. So next time you are craving something sweet, give this recipe a try. You won't be disappointed!
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