INSTANT POT GUILT FREE CHOCOLATE CAKE
Provided by Brittany Williams
Number Of Ingredients 11
Steps:
- Place all of the ingredients for the cake in a high powered blender or a food processor and process until everything is one smooth consistency.
- Grease your stainless steel cake pan. Add the batter to your pan and place the lid on top.
- Add 1 cup of water to your Instant Pot. Set your cake pan inside of the pot on top of the trivot. Using the display panel program your pot using the MANUAL setting, +/- 45 minutes.
- When the time is up quickly release the pressure. While you wait make the glaze by microwaving the coconut oil and dairy free chocolate chips for 45 seconds. Stir.
- Wait 5 minutes for the cake to cool, then transfer to a plate and pour glaze over the top. Enjoy!
GUILT-FREE CHOCOLATE CAKE
You won't miss the fat when you taste this moist, fudgy dessert. I substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake. -Brenda Ruse, Truro, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 399mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 5g protein.
GUILT-FREE GERMAN CHOCOLATE CAKE RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 23
Steps:
- MAKE BATTER Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk chocolate, cocoa, and boiling water in bowl until smooth; let cool. Combine flour and baking soda in separate bowl. With electric mixer on medium-low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture -lightens in color and sticks to sides of bowl, about 1 minute. Scrape down bowl, then add eggs, 1 at a time, and mix until well combined, about 45 seconds. Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined. BAKE CAKE Divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack and cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.) MAKE FROSTING Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature. ASSEMBLE CAKE Place 1 cake round on serving platter. Spread with half of frosting, then top with second cake. Spread remaining frosting over top of cake. Sprinkle with remaining pecans and coconut. Serve.
GUILT FREE CHOCOLATE PUDDING CAKE
This is a fudgey cake that will cure any chocolate craving without days of guilt or three hours at the gym. It's so very easy too. I've served this to guests and they begged for the recipe. Cooking time includes cooling time. Don't let the long list of ingredients scare you off. This is a very easy recipe that doesn't even require a mixer.
Provided by racrgal
Categories Dessert
Time 1h15m
Yield 9 pieces, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Spray a 9 inch square pan with nonstick spray.
- Combine the flour, granulated sugar 1/3 cup of cocoa, baking powder, instant coffee powder, baking soda and salt in a large bowl.
- Make a well in the center and pour in milk, melted butter and vanilla.
- Stir just until blended. Pour the batter evenly into prepared pan.
- Mix brown sugar and the 1/4 cup cocoa in a small bowl. Sprinkle evenly over the batter.
- Gently pour the boiling water over the top in a zig zag pattern. DO NOT STIR.
- Bake until the top of the pudding is set. About 35 minutes.
- Cool on a rack at least 30 minutes before serving.
- Cut into squares and serve warm or at room temperature.
Nutrition Facts : Calories 165.7, Fat 2.3, SaturatedFat 1.4, Cholesterol 4.1, Sodium 200.8, Carbohydrate 36.6, Fiber 2.1, Sugar 25.4, Protein 2.6
GUILT FREE CHOCOLATE BUNDT CAKE
Make and share this Guilt Free Chocolate Bundt Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 55m
Yield 12 slices
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Spray a Bundt pan with a nonstick cooking spray.
- In a large mixing bowl, mix all ingredients.
- Pour into the bundt pan and bake for 30-45 minutes, depending on your oven. Or insert a toothpick into the cake and if it comes out clean, the cake is done.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 235.3, Fat 7.7, SaturatedFat 1.6, Cholesterol 0.2, Sodium 603, Carbohydrate 39.6, Fiber 1.9, Sugar 16.9, Protein 5.5
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