Chocolate Cake Recipe
The key to achieving a wonderfully moist chocolate cake with just 3 tablespoons of oil lies in the clever addition of pudding mix, yogurt, and applesauce. You’ll be amazed at how light and fluffy it turns out!
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Ingredients
- 1 1/2 cups sugar
- 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
- 1 3.9 oz package instant chocolate pudding
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/4 cup plain fat-free Greek yogurt
- spray oil
- 1 large egg
- 3 tbsp avocado oil
- 4 ounces unsweetened apple sauce
Equipment Needed
- 9 X 13-inch cake pan
- Heart Cookie Cutter
Instructions
- 1
Begin by setting your oven temperature to 325°F. Prepare your cake pan by lightly coating it with cooking spray and dusting it with flour.
- 2
For the dry mix: In a spacious bowl, whisk together the flour, dry chocolate pudding mix, salt, baking powder, and baking soda. Once combined, set this mixture aside.
- 3
For the wet mix: In a separate medium bowl, pour in HOT coffee and stir in the cocoa powder until it is fully dissolved. Gradually incorporate the milk and vanilla extract into the mixture. Set this aside as well.
- 4
Mixing phase: Using a stand mixer on a low setting, blend the sugar and oil together until they are thoroughly combined.
- 5
Introduce the applesauce to the mixture and blend until evenly distributed. Next, add in the eggs and egg whites, mixing until just combined.
- 6
Gradually incorporate the dry and wet mixtures: Start by adding a portion of the dry ingredients, followed by a portion of the wet ingredients. Continue this alternating process until all components are fully combined.
- 7
As the final addition, include the Greek yogurt and gently stir until everything is well mixed.
- 8
Transfer the batter into the prepared cake pan and place it in the oven.
- 9
Baking time may vary depending on your chosen pan (I used a 13 x 9-inch pan). Bake for approximately 40 minutes or until a toothpick inserted in the center comes out clean. If you opt for cupcakes, expect a baking time of around 25-30 minutes.
Nutrition Information
Notes & Tips
- 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!