Devilishly Decadent Pudding Cake(Low Fat)
A rich, moist chocolate pudding cake with a tender crumb and a luscious cocoa topping, perfect for chocolate lovers seeking a low-fat indulgence. Its warm, fudgy flavor pairs well with a glass of milk or a scoop of vanilla ice cream, making it ideal for casual gatherings or a comforting dessert.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Coat an 8-inch square baking pan with vegetable cooking spray and set aside.
- In a mixer bowl, beat the nonfat milk and prune puree until well blended.
- Add the all-purpose flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
- Beat just until thoroughly combined.
- Spread the batter evenly into the prepared pan.
- In a small bowl, mix the brown sugar and remaining 1/4 cup of cocoa powder.
- Sprinkle the cocoa-sugar mixture evenly over the batter in the pan.
- Bake in the center of the oven for about 45 minutes, until the cake is springy to the touch.
- Allow to cool for 15 minutes on a rack before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don’t have prune puree, you can substitute it with unsweetened applesauce, which will also keep the cake moist. Make sure to sift the cocoa powder to avoid lumps. This pudding cake pairs beautifully with Easy Butterscotch Pecans Rolls for a dessert spread.
Serving Suggestions
Serve the pudding cake warm, optionally topped with a dollop of light whipped cream or a scoop of low-fat ice cream for added indulgence. Fresh berries or sliced bananas make great garnishes. This dessert also goes well with a cup of coffee or tea. For a delightful brunch, consider pairing with Judy'S Pancakes.
Storage & Reheating
Store any leftover pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 15-20 seconds, or until warmed through. You can also serve it cold for a refreshing treat on warm days.
Nutrition & Diet Analysis (per serving)
Each serving of Devilishly Decadent Pudding Cake(Low Fat) contains roughly 300 calories, with 11g protein, 41g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (56% of the Daily Value), iron (39% of the Daily Value), and potassium (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1295mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding cake in advance?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to sprinkle the cocoa-sugar mixture just before baking to maintain its texture. This makes it a great option for entertaining or a last-minute dessert.
Is this pudding cake gluten-free?
Unfortunately, this recipe is not gluten-free as it contains all-purpose flour. However, you can substitute the flour with a gluten-free blend designed for baking. Ensure that the blend contains a binding agent like xanthan gum for the best results.
Can I add nuts to the pudding cake?
Absolutely! Chopped walnuts or pecans can add a delightful crunch and enhance the flavor. Fold in about 1/2 cup of nuts into the batter before spreading it in the pan for a tasty variation. Just be sure to adjust the baking time slightly if adding extra ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).