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Low-Fat Chocolate Cake

Rated as 3.53 out of 5 Stars

"'This yummy cake is so chocolaty and satisfying,' relates Diana Scofield of Niceville, Florida. 'I sometimes enjoy it with a scoop of fat-free ice cream.'"
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Ingredients

45 m servings
Original recipe yields 12 servings

Directions

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  1. In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Footnotes

  • Nutritional Analysis: One serving equals 176 calories, 1 g fat (trace saturated fat), 0 cholesterol, 186 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch.

Reviews

Read all reviews 12
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is the first cake I ever made myself. It came out perfectly! I'm a HUGE chocolate lover, and this easy-to-make cake really hits the spot! The only thing hard about this dessert is not co...

Most helpful critical review

Not bad for low fat. I reduced the sugar and added some applesauce to make it a little less firm. Needs frosting! I topped it with sugar-free cheescake pudding mix folded with Cool whip.

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Not bad for low fat. I reduced the sugar and added some applesauce to make it a little less firm. Needs frosting! I topped it with sugar-free cheescake pudding mix folded with Cool whip.

This is the first cake I ever made myself. It came out perfectly! I'm a HUGE chocolate lover, and this easy-to-make cake really hits the spot! The only thing hard about this dessert is not co...

Pretty good, but needs more chocolate for my taste. I'd add more cocoa next time. I also used Xylitol for the sugar and it was plenty sweet. It needed to cook for 15 minutes longer than recipe c...

This cake tasted delicious, however, it was very dense and had a bread-like texture to it. I served it with raspberry sorbet, which made it even tastier.

I made this for Mother's Day dessert and it is a keeper. We loved the dense fudge like texture. You always want more chocolate but calorie for calorie I'll be making this again.

It tasted like custard and almost no chocolate.

Rays sister made this one. Wow, his the craving for chocolate perfectly! She also used substituted 1/2 the sugar for splenda.

I didn't care for the texture that the cornstarch gave this cake. there are better recipes.

Taste is good, but the texture is dense and spongy.