Fat-Free Devil'S Food Cake
A rich, chocolatey, fat-free devil's food cake with a moist texture, perfect for those seeking a lighter dessert without sacrificing flavor. Ideal for health-conscious chocolate lovers.
Ingredients
Instructions
- Mix flour, salt, sugar, cocoa, cornstarch, and baking soda in a bowl.
- In another bowl, whisk together egg whites, water, and light Karo syrup.
- Add dry ingredients to the wet mixture and stir until well combined.
- Pour the batter into a 9 x 9-inch or 8 x 8-inch pan that has been sprayed with Pam.
- Bake for 30 minutes in a 350°F oven if using a 9 x 9-inch pan.
- Bake for 35 to 40 minutes if using an 8 x 8-inch pan.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are whipped until frothy before adding them to the mixture. If you need a gluten-free option, substitute the flour with a 1:1 gluten-free baking blend. You can also use agave syrup in place of light Karo syrup for a different flavor profile. Don't forget to check the cake for doneness with a toothpick; it should come out clean.
Serving Suggestions
This Fat-Free Devil's Food Cake is delightful on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. For a more indulgent experience, try pairing it with a scoop of vanilla ice cream. It also makes a great base for a trifle; layer it with fruit and yogurt for a lighter dessert option.
Storage & Reheating
Allow the cake to cool completely before storing. Place it in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze it for up to three months. To reheat, microwave individual slices for about 10-15 seconds or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Devil'S Food Cake contains roughly 239 calories, with 6g protein, 55g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1334mg per serving (58% 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 use whole eggs instead of egg whites?
Using whole eggs will alter the texture and increase the fat content, making the cake denser. For this fat-free recipe, stick to egg whites for the best results. If you're looking for a richer flavor, consider using a small amount of oil instead, but it will no longer be fat-free.
How can I make this cake chocolate-flavored?
The cake is already a chocolate version due to the unsweetened cocoa powder. If you want an even richer chocolate flavor, you can increase the cocoa powder to 3/4 cup. Just be mindful of the balance of dry ingredients to maintain the cake's texture.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can use an equal amount of all-purpose flour or potato starch as a thickening agent. Another option is to use arrowroot powder, which works similarly to cornstarch in baking and will keep the cake light and airy.
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).