No Fat Chocolate Cake
A light, fat-free chocolate cake with rich cocoa flavor, perfect for health-conscious dessert lovers seeking moist, fluffy texture without added fats.
Ingredients
Instructions
- Spray a 9-inch square baking pan with Mazola no-stick spray.
- In a large bowl, combine plain flour, sugar, unsweetened cocoa, cornstarch, baking soda, and salt.
- In a separate bowl, beat egg whites until stiff peaks form.
- Add water and Karo syrup to the dry ingredients and mix well.
- Gently fold in the beaten egg whites into the batter.
- Pour the batter into the prepared baking pan.
- Bake at 350°F (175°C) for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before dusting with confectioners sugar and serving.
Tips & Substitutions
For a lighter cake, ensure egg whites are beaten to stiff peaks for added volume. Substitute half of the plain flour with whole wheat flour for a heartier texture. If you don't have Karo syrup, light corn syrup works as a great alternative. To enhance the chocolate flavor, consider adding a teaspoon of vanilla extract to the batter.
Serving Suggestions
Dust the cooled cake with confectioners sugar just before serving for a beautiful finish. It pairs wonderfully with fresh fruit, like raspberries or strawberries, for a burst of flavor. Consider serving alongside a scoop of vanilla ice cream or whipped cream for an indulgent touch, making it a delightful dessert option for gatherings.
Storage & Reheating
Store any leftover No Fat Chocolate Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, simply microwave a slice for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of No Fat Chocolate Cake contains roughly 317 calories, with 12g protein, 75g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (45% of the Daily Value), iron (32% of the Daily Value), and protein (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 874mg per serving (38% 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 just egg whites?
Using whole eggs will alter the texture and fat content of the cake, making it denser. For the best results, stick to the egg whites as the recipe calls for them to keep the cake light and fluffy.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 25-minute mark to prevent overbaking.
Can I add chocolate chips to the batter?
Yes, adding semi-sweet or dark chocolate chips can enhance the chocolate flavor. Just fold them in gently after mixing the batter. Keep in mind that this will add some fat to the recipe.
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).