Who says chocolate cake can’t be part of a healthier lifestyle? This Low-Fat Chocolate Cake is rich, moist, and full of flavour—without all the extra calories. Topped with fresh berries for a burst of natural sweetness (and a boost of antioxidants!), it’s the perfect nearly guilt-free dessert for birthdays, dinner parties, or a midweek treat when the chocolate cravings hit.
Low Fat Chocolate Cake
This is a yummy nearly guilt-free Chocolate cake recipe, and with the berries you have your antioxidants, even better.
10
servings10
minutes35
minutes210
kcal45
minutesKeep the screen of your device on
Ingredients
1 cup self-raising flour (150g)
½ cup cocoa powder (40g)
1 tsp bicarb soda
1 cup brown sugar (200g)
1 egg
½ cup skim milk (125ml)
½ cup low-fat natural yoghurt (125g)
½ cup unsweetened apple sauce (125g)
1 tsp vanilla extract
Directions
- Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm round cake tin.
- In a large bowl, sift together flour, cocoa, and bicarb soda. Stir in brown sugar.
- In a separate bowl, whisk egg, milk, yoghurt, apple sauce, and vanilla.
- Pour wet ingredients into dry mixture and stir until just combined—don’t overmix.
- Pour batter into prepared tin and smooth the top.
- Bake for 30–35 minutes or until a skewer inserted comes out clean.
- Cool in tin for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- Frost with low-fat cream cheese icing or dust with icing sugar.
- Apple sauce keeps the cake moist without extra fat.
- Store in airtight container for 3 days or freeze for up to 1 month.
- Great for school lunchboxes or birthdays.
- Use wholemeal self-raising flour for added fibre.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…