Low-Fat Raspberry Chocolate Cake
A light, moist chocolate cake speckled with fresh raspberries, perfect for health‑conscious bakers seeking a sweet treat with a hint of tartness.
Ingredients
Instructions
- Combine flour, sugar, cocoa powder, and baking soda in a bowl and mix well.
- Beat in skim milk, softened reduced‑fat margarine, and vanilla extract until the batter is smooth.
- Set the batter aside.
- Whisk egg whites with 1/4 cup sugar until frothy and glossy.
- Fold the beaten egg whites into the batter until incorporated.
- Divide the batter between one or two well‑greased and floured 9‑ or 10‑inch round pans.
- Bake in a preheated 350°F oven: 1 hour for one pan, or 35–40 minutes for two pans.
- Remove from oven and let the cakes cool before serving.
Nutrition & Diet Analysis (per serving)
684
kcal
34% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
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).
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).