This low fat chocolate cake is rich, moist, and full of deep cocoa flavor—without the heaviness of butter or oil. Made with unsweetened applesauce, fat-free Greek yogurt, and a touch of brewed coffee to intensify the chocolate, it delivers indulgence with just 2 grams of fat per slice. Whether you’re celebrating or just craving a treat, this cake satisfies your sweet tooth while keeping things light and heart-healthy.
About This Recipe
The texture is tender and moist, with a dark chocolate crumb that’s surprisingly decadent. It’s sweet but not cloying, with a soft bite that pairs perfectly with a dusting of powdered sugar or a light yogurt-based frosting.
Everything comes together in one bowl and bakes in just 30 minutes. It’s perfect for birthdays, potlucks, or any time you want a fast, crowd-pleasing dessert that won’t throw off your nutrition goals.
Why This Recipe Belongs in Your Diet
Unsweetened applesauce replaces oil to cut fat, and Greek yogurt adds protein and moisture without extra calories. Cocoa powder gives intense flavor without added fat, making this a smart way to enjoy dessert and still stick to your healthy eating habits.
What You’ll Need (Ingredients)
This cake uses pantry-friendly ingredients and smart swaps to keep it light yet indulgent.
- All-Purpose Flour (1 cup): Provides structure and balance to the cake.
- Unsweetened Cocoa Powder (1/3 cup): Deep chocolate flavor with zero fat.
- Baking Soda (1 teaspoon): Helps the cake rise and stay fluffy.
- Salt (1/4 teaspoon): Balances the sweetness and enhances chocolate flavor.
- Brown Sugar (1/2 cup, packed): Adds moisture and a rich sweetness.
- Unsweetened Applesauce (1/2 cup): Replaces oil and keeps the cake moist.
- Fat-Free Greek Yogurt (1/4 cup): Adds creaminess and structure.
- Egg (1 large): Binds the cake while keeping fat low.
- Vanilla Extract (1 teaspoon): Enhances overall flavor.
- Brewed Coffee or Water (1/2 cup): Intensifies chocolate flavor (don’t worry, it won’t taste like coffee!).
How to Make Low Fat Chocolate Cake
- Preheat oven to 350°F and lightly grease or line an 8×8-inch baking pan.
- Whisk dry ingredients: In a bowl, combine flour, cocoa, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together sugar, applesauce, yogurt, egg, vanilla, and coffee.
- Combine wet and dry ingredients until just mixed—don’t overmix.
- Pour into pan and smooth the top.
- Bake for 28–32 minutes, or until a toothpick comes out with moist crumbs.
- Cool completely before slicing or frosting.
Recipe Tips and Variations
- Add mini chocolate chips or a swirl of nut butter for a treat (will increase fat slightly).
- Frost with a Greek yogurt cocoa glaze or dust with powdered sugar for a simple finish.
- Substitute whole wheat pastry flour for added fiber without sacrificing softness.
- For cupcakes, divide into 12 muffin cups and bake 18–20 minutes.
How to Store Leftovers
Store cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5. You can also freeze individual slices for up to 2 months.
Nutrition Facts
- Serving Size: 1 slice (1/12 of cake)
- Calories: 130 kcal
- Fat: 2 g
- Carbohydrates: 23 g
- Protein: 3 g
- Sodium: 160 mg
Try More Recipes:
Low Fat Chocolate Cake
Description
Rich, moist, and chocolatey—with just 2 grams of fat per slice. A healthy dessert that doesn’t compromise on flavor.
Ingredients
Instructions
- Preheat oven to 350°F.
- Whisk together dry ingredients.
- Mix wet ingredients in a separate bowl.
- Combine wet and dry until just mixed.
- Pour into pan and bake 28–32 minutes.
- Cool, slice, and enjoy.