100-Calorie Chocolate Cake

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Imagine sinking your teeth into a rich, moist chocolate cake. It’s only 100 calories per slice. Sounds too good to be true? It’s not! This low-fat chocolate cake is the healthy dessert you’ve been dreaming of.

I’m thrilled to share this recipe with you. It’s vegan, gluten-free, and super tasty. Made with yogurt and nut butter, it’s a sweet treat that won’t ruin your diet.

Want to make this guilt-free treat? Let’s get started. We’ll see how easy it is to make this vegan chocolate cake. Everyone will want more!

Table of Contents

5 Reasons You’ll Love This Recipe

I’m excited to share why this healthy chocolate cake recipe will become your new favorite! It’s a low-calorie dessert that stands out. Here are five reasons you’ll love this moist chocolate cake:

Incredibly moist and flavorful despite being a diet-friendly cake
No oil, butter, or milk needed, making it perfect for various dietary needs
Vegan, gluten-free, and dairy-free options available
Simple one-bowl easy cake recipe with no fancy mixers required
Customizable with various frosting options and add-ins

This low-calorie dessert proves you don’t have to give up flavor for health. The cake is moist because of smart ingredient choices. It’s also versatile, fitting vegan, gluten-free, or dairy-free diets without losing taste.

This cake is easy to make with just one bowl and basic tools. You can add your favorite toppings and mix-ins, like mini chocolate chips. It’s a simple way to satisfy your sweet tooth without ruining your diet.

Exact Ingredients List (+ Possible Substitutes)

I made this 100-calorie chocolate cake with special ingredients. You’ll need these for one 8-inch layer:

1 cup all-purpose flour
1/2 cup granulated sweetener
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 cup unsweetened applesauce
3/4 cup water

Looking for healthy baking substitutes? Here are some options:

Gluten-free flour options: almond flour or oat flour
Sugar-free sweeteners: stevia or erythritol
Unsweetened applesauce: mashed banana or pumpkin puree

Want to make your cake even better? Add a teaspoon of espresso powder or some mini chocolate chips. For a special touch, try this frosting recipe:

1/2 cup sugar-free powdered sugar
2 tbsp granulated sweetener
2 tbsp cocoa powder
1/2 tsp vanilla extract
2-3 tbsp unsweetened almond milk

Mix everything together until smooth. Add more almond milk if you want it thinner. Now, you’re all set to bake a chocolate treat that’s good for you!

Instructions

Are you ready to make a low-calorie chocolate cake? Let’s get started! First, preheat your oven to 350°F (180°C). Lightly grease a 9-inch baking pan.

In a big bowl, mix the dry ingredients. Then, add the wet ingredients and stir well. Put the batter in your prepared pan. Bake for 25-30 minutes. The cake is done when a toothpick in the center comes out clean.

For a quick microwave mug cake, mix the ingredients in a mug. Microwave for 1-2 minutes. Watch it closely so it doesn’t cook too long. This is great when you want a sweet treat fast.

Let your cake cool before you frost it. Frosting is not needed for this low-calorie cake. But if you want to frost, use a light whipped topping to keep it low in calories.

“Baking a low-calorie chocolate cake is easier than you think. With these simple steps, you’ll have a delicious dessert in no time!”

Here are some tips for baking success:

Use room temperature ingredients for better mixing
Don’t overmix the batter to keep the cake tender
Check for doneness a few minutes before the suggested baking time

With these instructions, you’re ready to make a delicious low-calorie chocolate cake. Enjoy your guilt-free treat!

Tips, Tricks & Storing

I have some awesome baking tips for you. Make sure not to overbake your cake. This keeps it moist. Use room temperature water and sift your cocoa powder to avoid clumps.

For storing cake, you have a few choices. Keep it at room temperature in a sealed container for a short time. Add a paper towel to keep it moist. It will stay fresh for about a week.

Room temperature: 7 days
Refrigerated: 2 weeks
Frozen: 6 months

To freeze cake, wrap it well in plastic wrap and foil. Thaw it in the fridge overnight or microwave it quickly when you want it. Waiting a day before eating makes it even better, I promise!

“A well-stored cake is like a time capsule of deliciousness, ready to brighten any day.”

With these tips, you can enjoy your chocolate cake anytime. Whether you’re saving it or eating it slow, storing it right keeps every bite tasty.

Recipe Variations & Serving Suggestions

This 100-calorie chocolate cake is super versatile! You can make it into a triple layer or a sheet cake for more fun. Add a bit more liquid for extra gooeyness. For a keto diet, use your favorite low-carb sweetener instead of sugar.

For a fat-free version, swap the oil with unsweetened applesauce. This makes it healthier but still tasty.

There are many ways to serve this cake. Enjoy it plain or with a low-calorie frosting for a sweet treat. Fresh berries or Greek yogurt are great on top too. Or, have a slice with low-calorie ice cream for a special dessert.