Best 3 Low Fat Chocolate Pudding Cake Recipes

Are you craving a rich, decadent dessert that won't weigh you down? Look no further than our compilation of the best low-fat chocolate pudding cake recipes! These delectable treats offer a perfect balance of indulgence and health consciousness, allowing you to satisfy your sweet tooth without guilt. With a focus on reduced fat content and an array of flavor combinations, these recipes promise a symphony of taste experiences. Get ready to indulge in a lighter version of the classic chocolate pudding cake, without compromising on flavor or texture.

Here are our top 3 tried and tested recipes!

LOW-FAT CHOCOLATE PUDDING CAKE

Low-Fat Chocolate Pudding Cake image

This delicious chocolate pudding cake recipe is low in fat, quick to prepare, and so, so delicious! Serve with ice cream or whipped cream, if desired.

Provided by Melinda

Categories Desserts Chocolate Dessert Recipes

Time 50m

Yield 9

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup 2% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
¼ cup unsweetened cocoa powder
1 ¾ cups boiling water

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 54.1 g, Cholesterol 1.1 mg, Fat 3.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 160.7 mg, Sugar 41.2 g

LOW FAT CHOCOLATE-FUDGE PUDDING CAKE

Low Fat Chocolate-Fudge Pudding Cake image

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor. From the Food Network.

Provided by xpnsve

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% low-fat milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or 2/3 cup Splenda granular
1/4 cup chopped walnuts or 1/4 cup pecans, toasted
confectioners' sugar, for dusting

Steps:

Preheat oven to 350°F
Coat a 1 1/2- to 2-quart baking dish with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.
Whisk egg, milk, oil and vanilla in a glass measuring cup.
Add to the flour mixture; stir with a rubber spatula until just combined.
Fold in chocolate chips, if using.
Scrape the batter into the prepared baking dish.
Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.

LOW FAT, LOW CARB, 55-SECOND WHEAT-FREE CHOCOLATE PUDDING CAKE

Low Fat, Low Carb, 55-Second Wheat-Free Chocolate Pudding Cake image

This is my version of the microwave chocolate cake - only I don't cook it for the full minute - stopping just short of a minute yields a pudding cake - and is really delicious. This is also lower in fat and carbs and is wheat/gluten-free. I exchanged half and half for butter and milk, and replaced the 1 T flour with cocoa (which is, technically, a flour) for all you gluten-allergic, cake-starved folks out there.

Provided by One Happy Woman

Categories Dessert

Time 2m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons unsweetened cocoa (I use Hershey's Special Dark)
2 tablespoons Splenda sugar substitute
2 1/2 tablespoons half-and-half
1 egg
1/8 teaspoon baking powder
1/2 teaspoon vanilla extract

Steps:

Spray coffee mug with non-stick spray.
Mix all ingredients until well blended.
Add a very scant pinch of salt.
Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.

Nutrition Facts : Calories 175.4, Fat 10.6, SaturatedFat 5.1, Cholesterol 199.9, Sodium 134.2, Carbohydrate 15.2, Fiber 3.6, Sugar 6.5, Protein 9.5

Tips:

For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
To make the cake extra moist, add 1/2 cup of sour cream to the batter.
If you want a more intense chocolate flavor, add 1/2 cup of cocoa powder to the batter.
For a decadent topping, serve the cake with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This low-fat chocolate pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist, chocolatey, and has a creamy pudding-like texture. With its low-fat ingredients, this cake is a healthier alternative to traditional chocolate cake. So, if you are looking for a satisfying and guilt-free chocolate dessert, this low-fat chocolate pudding cake is the perfect choice for you.