Best 3 Diet Chocolate Cake Recipes
Indulge in the ultimate guilt-free treat with our delectable Diet Chocolate Cake, a symphony of rich chocolate flavors and healthy ingredients. This remarkable cake is not just a dessert; it's a testament to the fact that healthy and delicious can coexist. Made with almond flour, coconut flour, and natural sweeteners, this cake is a low-carb, gluten-free, and refined sugar-free masterpiece. But don't let the "diet" label fool you; this cake delivers an explosion of chocolatey goodness that will satisfy even the most discerning palate. So, prepare to embark on a delightful journey of flavors and textures as we unveil the secrets behind this extraordinary creation. Brace yourself for a guilt-free indulgence like never before.
Here are our top 3 tried and tested recipes!
GUILT-FREE CHOCOLATE CHEESE CAKE - DUKE DIET FITNESS CENTER
This is a low calorie dessert recipe that I LOVE and had while at Duke Diet Fitness Center. Don't let the fact that it's made with soft tofu fool you! It is incredibly chocolately, creamy and DELISH! You would never know it's cutting the calories in this one. Try it, you won't be sorry you did!!!
Provided by Lindas Busy Kitchen
Categories Pie
Time 20m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- In a double boiler or in the microwave melt the chocolate chips.
- In a food processor place the melted chocolate, 8 oz. of tofu, and 1/2 T. of honey. Blend well, then place the mixture in the bottom of the pie shell.
- In a separate food processor mix the cream cheese, remaining 4 oz. of tofu, the other 1/2 T. of honey, and the Splenda and vanilla. Mix well. Spread this mixture over the chocolate layer.
- Serve with sauce of choice, or fresh fruit topping.
- Alternate method:.
- Try putting half of the chocolate mixture on the bottom, with the cheese mixture in the middle, and the other half of the chocolate mixture on the top.
DIET CHOCOLATE CAKE
Moist, double-layer chocolate cake with chocolate pudding frosting. Fat-free, sugar-free (almost) Simple to make, easy to eat all you want.
Provided by homemade8
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees (or temperature recommended on cake mix box). Lightly grease two 8 or 9 inch round non-stick cake pans. Mix together cake mix, cocoa powder, eggs, oil, and water using electric mixer. Note: if mix looks too dry, add more applesauce or if mix looks too wet, hold back some water. Bake for recommended baking time on cake box. Do not overbake. Remove from oven and cool completely.
- Frosting: Over medium heat, combine pudding mix, skim milk, and cocoa powder. Bring to boil for 2 minutes, constantly stirring with spatula. Cool pudding to room temperature.
- Frost cake by placing first cake round on platter. Cut top of cake flat and remove any excess cake. Apply half of the frosting to the cake. Add second cake round to the spread frosting. Push down slightly so the pudding is visible between the layers. Add remaining frosting to top of cake, keeping it 1/2 inch away from edge of cake all the way around. Chill in refrigerator overnight. Note: the moisture from the frosting pudding mix will soak into the cakes and create a very moist, almost pudding-like consistency.
- This recipe was designed for Mother's Day for my wife who loves chocolate and can now eat all the chocolate cake she wants! By the way, this tastes amazing.
WON'T KILL THE DIET CHOCOLATE CINNAMON ZUCCHINI CAKE
This is a revamp of an old recipe I had. I made some changes to make it a bit more diet friendly. It contains less fat and sugar then the original recipe. The best thing about it is it is loved by all including my picky eaters who do not like zucchini.
Provided by Chef Buggsy Mate
Categories Dessert
Time 1h5m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Add the 1/2 tsp vinegar or lemon juice to the skim milk and set aside. You want the milk to curdle.
- Blend together the first 6 ingredients.
- Mix in the dry ingredients and then stir in the milk, batter will be somewhat thick.
- Fold in the shredded zucchini.
- Pour batter into a greased 9x13" cake pan.
- Sprinkle chocolate chips over the top of the cake batter.
- Bake at 325 degrees 40-50 minutes or until cake tests done.
Tips for Making the Best Diet Chocolate Cake:
- Use almond flour and oat flour for a healthier alternative to traditional wheat flour.
- Sweeten the cake with stevia or erythritol instead of refined sugar.
- Use unsweetened almond milk or coconut milk instead of regular milk for a dairy-free option.
- Add Greek yogurt or avocado for extra moisture and creaminess.
- Use pure cocoa powder for a rich chocolate flavor.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This diet chocolate cake is a delicious and healthy treat that can be enjoyed by people of all ages. It is perfect for birthdays, parties, or any other special occasion. With its moist texture, rich chocolate flavor, and low-carb ingredients, this cake is sure to be a hit with everyone who tries it. So next time you are craving something sweet, reach for this diet chocolate cake instead of a traditional one. You won't be disappointed!
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