Low fat summer chocolate pudding cake is a delicious and light butterless dessert. Topped with a layer of fresh raspberries it's the perfect summer cake!
This low fat summer chocolate pudding cake can be enjoyed at any time of the year, not just summer!
Its rich and delicious flavour makes it a perfect treat for any season or occasion.
Indeed if there’s any occasion or excuse to share delicious baked goods with family, friends or relatives, then why not take that opportunity to do it?
This chocolate cake is not only tasty but also a healthier alternative to traditional high-calorie desserts.
There’s nothing quite like home baking and this low fat pudding recipe proves that baked goods don't always have to be hugely calorific!
Enjoying a slice of this cake is a wonderful way to indulge without the guilt, bringing joy and satisfaction to any gathering.
When I first made this low fat pudding cake it came out really moist and tasty.
Not quite like an ordinary cake which would usually have a more crumbly texture.
So I topped it with just a little bit of cream it became the perfect pudding or dessert.
Meant to be a summer chocolate cake originally, I renamed it to be a summer chocolate pudding cake!
I love making these types of chocolate cakes with no butter. Of course they're not calorie free, but certainly there's a reduction!
Plus, because I removed the butter, I felt it was OK to indulge a little with a couple of tablespoons of the recommended single pouring cream.
But equally or if you want to omit the cream you could use a little no fat Greek yogurt instead.
For This Low Calorie Chocolate Cake You May Need……
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
- 20cm round cake tin
- Stand mixer
- Large mixing bowl
- Spatula
- Measuring spoons
- Kitchen scale
- Wooden spoon
- Pyrex mixing glass bowl
- Palette knife
This is the 20cm round cake tin that I use in the making of this cake and many of my other cakes recipes too.
These tins bake perfect cakes every time!
You get 2 x circular cake tins made of carbon steel and with non-stick coating!
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Other Chocolate Pudding Recipes You Might Also Like
- Chocolate chip and vanilla bread and butter pudding is just chocolate pudding heaven! It’s an easy bread and butter pudding recipe with an indulgent twist which makes a memorable dessert!
- Vegan semolina chocolate pudding. Low fat, low carb and only 233 calories per serving. You won’t believe that when you taste it, as it’s just so utterly decadent and chocolatey! Great if you’re watching your waistline!
- Peanut butter chocolate chip cheesecake. A mouthwatering chocolate biscuit base with chocolate chips & peanut butter all finished with a chocolate ganache!
Low Fat Summer Chocolate Pudding Recipe
Hope you like this tasty chocolate pudding as much as we do!
Why not try topping it with other berries like strawberries too?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Low Fat Summer Chocolate Pudding Cake Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 4 egg whites
- ¼ teaspoon salt
- 2 whole eggs
- 1 teaspoon vanilla extract
- 75 g caster sugar
- 1 large eating apple , peeled, cored and finely grated
- 100 g self-raising flour
- 50 g cocoa powder sifted
- 250 g raspberries to decorate cake
- 50 g icing sugar sifted
Instructions
- 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.
Charisma
Mmm soo good!! Definitely have to try!
nlockier
Thanks for your comment. This is one of my favourite summer type puddings. Let us know what you think!
trkingmomoe
This is really yummy looking.
neil@neilshealthymeals.com
Thank you! Yes, it is very yummy and if we ever get some sun here in Scotland, it'll be time to make it again. 🙂
huntfortheverybest
it looks great!
neil@neilshealthymeals.com
Thanks for the comment and taking the time to check out my blog and this recipe. 🙂
Malaiy
Wow this looks amazing! I really love the photos.
neil@neilshealthymeals.com
Thank you. I try to make this at least once every year, even though "Summer" is a rare occurrence here in Scotland! 🙂