Nonfat Chocolate Cake
A light and moist chocolate cake with rich cocoa flavor, suitable for health-conscious dessert lovers seeking a sweet treat without fat. Perfect for gatherings or everyday indulgence.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly coat a 9-inch square pan with cooking spray.
- In a large bowl, combine flour, baking soda, sugar, salt, and cocoa powder. Mix well.
- In a medium bowl, whisk together egg whites, water, and high fructose corn syrup.
- Pour the wet mixture into the dry ingredients and stir until smooth.
- Pour the batter into the prepared pan.
- Bake for 30 minutes or until the cake springs back when lightly touched.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. You can substitute the high fructose corn syrup with agave syrup or honey for a more natural sweetener. If you prefer a gluten-free option, use almond flour instead of regular flour. Make sure to sift the cocoa powder to avoid lumps in the batter.
Serving Suggestions
Serve the cake plain for a light dessert, or top it with fresh berries and a dollop of whipped cream for an indulgent treat. It pairs beautifully with Raspberry Jam Squares for a delightful dessert platter. This cake can also be enjoyed as a snack with a cup of coffee or tea, making it a versatile addition to any gathering.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, microwave individual slices for 10-15 seconds or warm in a 300°F oven for about 5-10 minutes until just heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Nonfat Chocolate Cake contains roughly 81 calories, with 2g protein, 18g carbohydrates, and 0g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 749mg per serving (33% 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 change the texture and add fat to the cake, making it denser. If you want a nonfat version, stick with egg whites as they help to keep the cake light and airy.
How can I tell when the cake is done baking?
The cake is done when it springs back lightly when touched and a toothpick inserted in the center comes out clean. If the toothpick has wet batter on it, bake for a few more minutes.
Can I freeze this chocolate cake?
Yes, you can freeze the chocolate cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.
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).