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Chocolate Cake Recipe

4.80 from 10 votes

The secret to making this moist chocolate cake recipe with only 3 tablespoons of oil is pudding mix, yogurt and applesauce - you won't believe it's light!

Prep Time: 20

Cook Time: 40

Total Time: 1

Yield: 20 servings

Course: Dessert

Cuisine: American

Equipment

9 X 13-inch cake pan
Heart Cookie Cutter

Ingredients

1 1/2 cups sugar (or monk fruit sweetener)
3 tbsp avocado oil (or coconut oil)
4 ounces unsweetened apple sauce
1 large egg
2 large egg whites
1 cup HOT brewed coffee
3/4 cups unsweetened cocoa powder
2 teaspoons vanilla extract
1 cup fat-free milk
2 cups cake flour (not self rising (gluten-free flour see notes*))
1 3.9 oz package instant chocolate pudding (I did not use sugar free, but you can)
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 cup plain fat-free Greek yogurt
spray oil

Instructions

Preheat oven to 325°F. Lightly spray and flour your cake pan.
Dry Ingredients: In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside.
Wet Ingredients: In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside.
Mix: In a stand mixer on low speed combine the sugar and oil; mix to combine well.
Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
Last step is to add the Greek yogurt and just stir to combine.
Pour into the cake pan and transfer to oven.
Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes.

Notes

I made this in a 13 x 9-inch baking pan and used a heart cookie cutter to cut out hearts, but you can make this into 24 cupcakes, a bundt cake or 2 rounds.

Totally optional, but you can drizzle it with chocolate syrup and serve topped with raspberries, if desired.

*I tested this out with King Arthur Gluten-Free Measure for Measure flour and it worked great. The only change was to bake the cake about 45 minutes.

Hope you enjoy!

Nutrition

Serving: 2.5 x 2.25 inch slice, Calories: 163kcal, Carbohydrates: 33g, Protein: 3g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 9.5mg, Sodium: 335mg, Fiber: 1.5g, Sugar: 19.5g

- WW Points: 8

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