Low-Fat Pudding Cake
A rich, low-fat chocolate pudding cake with a moist texture and deep cocoa flavor, perfect for dessert lovers seeking a lighter treat with prune sweetness.
Ingredients
Instructions
- Preheat oven to 350°F.
- Coat an 8-inch square baking pan with vegetable cooking spray; set aside.
- In a mixer bowl, beat nonfat milk and prune puree until thoroughly blended.
- Add all-purpose flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
- Beat just until combined.
- Spread the batter evenly in the prepared baking pan.
- Pour hot water over the batter.
- Sprinkle remaining cocoa powder over the top.
- Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a tablespoon of instant coffee granules to the batter. If you want to reduce sugar, opt for a sugar substitute that measures like granulated sugar. You can also experiment with whole wheat flour for added fiber. Make sure to mix the ingredients just until combined to keep the cake light and airy.
Serving Suggestions
Serve the pudding cake warm, topped with a dollop of low-fat whipped cream or a scoop of vanilla yogurt for a delightful contrast. It pairs beautifully with a fresh fruit salad for a refreshing side. This dessert is also great on its own, but you can accompany it with a scoop of ice cream, such as vanilla or chocolate, for a more indulgent treat.
Storage & Reheating
To store leftovers, cover the cooled pudding cake with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Pudding Cake contains roughly 360 calories, with 11g protein, 49g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (60% of the Daily Value), iron (39% of the Daily Value), and potassium (27% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1299mg 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 use a different type of milk instead of nonfat milk?
Yes, you can substitute nonfat milk with any type of milk, such as almond or soy milk, for a dairy-free version. However, keep in mind that this might slightly alter the texture and flavor of the pudding cake.
What can I use instead of prune puree?
If you don't have prune puree, you can substitute it with applesauce or mashed bananas. Both alternatives will provide moisture and sweetness, but may change the flavor slightly.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, replace the all-purpose flour with a gluten-free baking blend. Ensure the blend includes xanthan gum for proper texture, and check the labels on all other ingredients to confirm they are gluten-free.
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).