Low Fat Summer Chocolate Pudding Cake It’s all about everything in moderation. Eating healthily, regular exercise, and then enjoying Chocolate Pudding Cake!
I love to bake! To re-irate the theme of my blog, it’s all about everything in moderation. Eating healthily, taking care of myself with regular exercise, but also then enjoying sweet treats of any kind. And this my low fat summer chocolate pudding cake can be enjoyed at just about any time because it is just that, low in fat and calories!
Normally I’ll make a pudding of sorts for Sunday evening and during the week I’ll bake something to share with my work team at our weekly meeting. If there’s any other occasion / excuse to share baked goods with family, friends or relatives then I will take the opportunity to bake something. As I’ve said before there’s nothing quite like home baking.
I made this cake for my work team at our weekly meeting. It came out really moist and tasty, and a team member pointed out that actually, with a little bit of cream it would make an ideal pudding. And they were right, so I renamed it!
- 4 egg whites.
- ¼ tsp. salt.
- 2 whole eggs.
- 1 tsp. vanilla extract
- 75g caster sugar
- 1 large eating apple, peeled, cored and finely grated
- 100g self-raising flour
- 50g cocoa powder sifted
- 250g raspberries to decorate cake
- About 50g icing sugar sifted
- Preheat oven to 170C
- Grease 20cm cake tin with a few sprays with the cooking spray.
- In a stand mixer, whisk the 4 egg whites and salt to peaks.
- In a large bowl, hand whisk the 2 whole eggs, vanilla extract and caster sugar together until combined and the sugar has dissolved.
- With a plastic spatula gradually fold the apple, self-raising flour and cocoa powder into the sugar mixture.
- Gradually fold the egg white peaks into the sugar mixture, keeping the mixture as light and fluffy as possible.
- Carefully spoon the cake mixture into the greased cake tin.
- Bake for 30 – 40 minutes. Test the cake after 30 minutes with a skewer. If the skewer comes out clean then the cake is cooked.
- Cool on a wire rack.
- Once cooled, remove the cake from the cake tin and cut it in half horizontally.
- Mash 100g of the raspberries with some icing sugar to make a kind of “jam”. Spread this mixture between the cake halves.
- Mix some of the icing sugar with water to make a weak icing and spread over the top of the cake.
- Decorate the top of the cake with the remaining raspberries. Allow the icing to harden.
I love making these types of cakes with no fat (butter/lard etc.). Of course it’s not calorie free, but it’s certainly a reduction!
I felt because I had removed the fat, I could indulge in a couple of tablespoons of single pouring cream when I had this. Whipping cream would also be nice, or ice cream. Hope you like this tasty pudding as much as I do!