Low-Fat Chocolate Cake With Raspberries

A guilt-free cake with all of the pleasure!

[quicklook-recipe prep_time=”15 min” cook_time=”45 min” serves=”9″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened applesauce


  • 1 egg or 2 egg whites
  • 1 cup nonfat milk or water
  • 2 teaspoons vanilla extract
  • 1/4 cup seedless raspberry jam
  • Confectioners’ sugar
  • 1 pint fresh raspberries


[step-list-wrapper title=”How to make it” time=”60 minutes”]
[step-item number=”1″ image_url=”” title=”” ] Preheat the oven to 350°F. Lightly spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray. Dust with cocoa powder.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a large bowl, using an electric mixer on low speed, beat together the sugar, applesauce, and egg until smooth. Beat in the milk and vanilla until blended. Add the flour mixture and beat until blended.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Turn the batter into the pan. Bake 40-45 minutes, or until a pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Turn out onto the rack or a serving plate to cool completely.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]To serve, melt the jam in a saucepan over low heat. Brush over the top of the cooled cake. Top with raspberries and dust with confectioners’ sugar.[/step-item]


[nutrition-info calories=”256″ calories_fat=”” fat=”2g” sat_fat=”1g” choles=”24mg” sodium=”268mg” carbs=”58g” sugars=”” protein=”5g” fiber=”4g”]


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Originally Published in Reader's Digest