No-Fat Chocolate Pudding Cake
A rich, no-fat chocolate pudding cake featuring moist cake with a luscious chocolate sauce topping, perfect for chocolate lovers and suitable for warm or cold serving. Easy and satisfying.
Ingredients
- 1 1/8 cups all-purpose flour ⓘ
- 3/4 cup sugar ⓘ
- 1/3 cup unsweetened cocoa powder ⓘ
- 1/8 cup cornstarch ⓘ
- 1 teaspoon baking powder ⓘ
- 1/3 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 2 egg whites ⓘ
- 1/4 cup water ⓘ
- 1/2 cup light corn syrup ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup brown sugar ⓘ
- 1 1/2 cups boiling water ⓘ
Instructions
- Sift together the flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- In a separate medium bowl, mix egg whites, water, corn syrup, and vanilla until well combined.
- Add the dry ingredients to the wet mixture and stir until blended.
- Spread the batter evenly in a 9 x 9 x 2-inch square baking pan coated with vegetable-oil cooking spray.
- Sprinkle the brown sugar evenly over the batter.
- Pour the boiling water over the batter, ensuring the water covers the mixture in the pan.
- Bake in a preheated 350°F oven for 35 to 40 minutes.
- Cool slightly in the pan on a wire rack.
- Serve warm directly from the pan or refrigerate to serve cold.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a dash of espresso powder to the dry ingredients. If you want to reduce sugar, you can substitute half of the brown sugar with a sugar alternative like stevia. Ensure you sift the dry ingredients well to prevent lumps and create a light texture. For a gluten-free version, use a gluten-free all-purpose flour blend.
Serving Suggestions
Serve the no-fat chocolate pudding cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a fresh fruit salad or a side of berries to add a refreshing touch. For a more decadent experience, drizzle with chocolate sauce or serve with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 20-30 seconds until warm. This dessert can be enjoyed warm or cold, making it versatile for your preferences.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fat Chocolate Pudding Cake contains roughly 122 calories, with 2g protein, 27g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 875mg 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 make this cake ahead of time?
Yes, you can prepare the batter ahead of time and pour it into the baking pan. Cover it tightly and refrigerate for up to 24 hours. Just remember to add the boiling water just before baking for the best results. This method works well for a quick dessert when entertaining.
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).