Low Fat & Low Cholesterol Chocolate Cake

To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready.

Mixing the batter until just combined helps prevent overworking the flour and keeps the cake light and tender.

Allowing the cake to cool completely before dusting with powdered sugar helps make sure the sugar doesn't melt into the cake.

Serve with fresh berries or a dollop of low-fat whipped cream.

Can I use a different type of flour, like whole wheat or gluten-free?

Yes, you can substitute whole wheat flour for a healthier option, which may alter the texture slightly. For a gluten-free version, use a gluten-free all-purpose flour blend.

Is there a substitute for white vinegar?

Apple cider vinegar can be used as a substitute for white vinegar, providing a similar acidic component necessary for the chemical reaction with baking soda.

Can I add chocolate chips to the batter?

Yes, you can add about 1/2 cup of chocolate chips to the batter for extra chocolatey goodness. Use dark chocolate chips for a lower fat option.

How can I make this cake more moist?

To make the cake more moist, you can add 1/4 cup of unsweetened applesauce to the batter. This adds moisture without significantly increasing the fat content.

Can I use a different type of cocoa powder?

You can use Dutch-processed cocoa powder for a smoother and more mellow chocolate flavor compared to natural cocoa powder.

What can I use instead of powdered sugar for the topping?

For a healthier topping, you can use a dusting of unsweetened cocoa powder or make a glaze with non-fat Greek yogurt mixed with a little honey or maple syrup and cocoa powder.

Is this cake suitable for diabetics?

While lower in fat and cholesterol, this cake does contain sugar. For a diabetic-friendly version, substitute the sugar with a baking-safe granulated sugar substitute that measures like sugar.

Can I make cupcakes with this batter?

Yes, this batter can be used to make cupcakes. Fill cupcake liners 2/3 full and bake for about 20-25 minutes at 350 degrees F.

How should I store this cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake also freezes well.

Can I double this recipe?

Yes, you can easily double the ingredients and bake in a 9x13-inch pan. Adjust the baking time accordingly, checking for doneness after 35-40 minutes.