Nutrition Facts
Servings Per Recipe: 18
Serving Size: 1 serving
Amount Per Serving
Calories 151.4
Total Fat 0.6 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.2 g
Cholesterol 0.3 mg
Sodium 288.2 mg
Potassium 72.5 mg
Total Carbohydrate 35.2 g
Dietary Fiber 1.6 g
Sugars 23.6 g
Protein 3.0 g
Vitamin A 0.6 %
Vitamin B-12 0.0 %
Vitamin B-6 0.6 %
Vitamin C 0.3 %
Vitamin D 1.5 %
Vitamin E 0.1 %
Calcium 4.7 %
Copper 7.6 %
Folate 6.0 %
Iron 6.2 %
Magnesium 5.1 %
Manganese 11.2 %
Niacin 4.1 %
Pantothenic Acid 0.7 %
Phosphorus 4.7 %
Riboflavin 4.5 %
Selenium 7.0 %
Thiamin 6.8 %
Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low Fat Chocolate Cake

View the full Low Fat Chocolate Cake Recipe & Instructions
TAGS:  Desserts |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low Fat Chocolate Cake

84 calories of Granulated Sugar, (0.11 cup)

46 calories of Flour, white, (0.10 cup)

8 calories of Cocoa, dry powder, unsweetened, (0.04 cup)

5 calories of Skim Milk, (0.06 cup)

3 calories of Applesauce, unsweetened, (0.03 cup)

3 calories of Egg white, large, (0.17 serving)

1 calories of Vanilla Extract, (0.10 tsp)

0 calories of Baking Powder, (0.08 tsp)

0 calories of Baking Soda, (0.08 tsp)

0 calories of Salt, (0.06 tsp)

0 calories of Water, tap, (0.06 cup (8 fl oz))

Nutrition & Calorie Comments  

Hubby & I really loved it . used have the sugar and little more applesauce. And it came out great.
tasty, but not particularly low in calories even though it is low in fat, since the servings are 18 making a piece of cake only about 2"x3" for 150 calories, the two cups of sugar is making the calories high.
I substituted stevia for half the sugar, whole wheat pastry flour for the white flour, used 2 eggs instead of 3 egg whites, upped the cocoa powder to 1 1/4 cups, and used coconut milk instead of cow's milk. The cake was moist and delicious! Baked for 25 minutes at 325 in a convection oven.
This was a huge hit at my house. Nobody knew it was reduced fat and everyone loved it. I used almond milk (we're all lactose intolerant) and a tablespoon of espresso powder added to the dry ingredients. Made a half recipe and put it in an 8x8 pan. Worked perfectly!
5 Star Cake for sure! Thanks for sharing!!
Light, fluffy, moist, and best of all, CHOCOLATEY! I used 2 whole eggs instead of 3 egg whites, replaced a 1/4 cup of white flour for whole wheat flour, and added 2 tsp of refined coconut oil. Not as low fat, but definitely GOOOOOOOOD!
This tasted sooo good. I was really suprised at how well it turned out! so moist and chocolatey nobody believed it was low fat! Thank you! :D
I really like this recipe! I didn't have enough all purpose flour so I substituted 1/2 cup whole wheat flour and 1/4 cup cake flour. I also reduced the sugar by 1/4 cup. Dusted the top with powdered sugar. I wll make this again and again.
SO GOOD! Super moist!! Was woried that the apple would make it weird, but not at all! The best cake ever!! Would make it again! Would never be able to tell it was low fat!
I used half spenda half raw sugar 3/4 cup whole wheat four & one cup reg white..
I added one full full cup of & unsweetened applesauce & 3/4 cup of coaca powder. I put it in two 9" roundcake pans they stuck a bit but did come out without breaking I only baked them 25 mins but I live @ 6000 YUM
This was fabulous. No one had any idea that it was low in fat. I also reduced the sugar to 1 1/2 cups and it was plenty sweet. I did not change the amount of cocoa as some of the recipes did above.
ok guys this cake was awesome, I made it into a black forest cake using fat free sugar free whipped topping, drizzle sugar free chocolate syrup on it and garnish with cut in half marichino cherries...NO ONE knew it was going to try replacing sugar with splenda tonight for my birthday :)
Impressive! Super easy to make! I used 1c. Splenda (in place of sugar) & increased to 1c. Applesauce. Replaced flour with whole wheat flour. Only 69 calories and 13 carbs per serving! My husband really liked it, said it was more like a brownie consistancy. Will save this recipe.
Quite tasty. I also used the 1 c (instead of 3/4 c) cocoa; could actually have used some more, for my tastes. Still not quite as "thick tasting" as normal cake, but pretty good considering it's low fat.
who would have thot chocolate cake low fat!!!
I used oat bran instead of flour, 1/2 cup Splenda, 1 cup unsweetend applesauce and whole eggs. This recipe is like ones from the early 1990's, when only fat was considered the culprit making people fatter.
This cake was very good and moist. I could not even taste that it was low fat.
I made this last night as a double layer birthday cake, it was so good! Didn't even taste like it was healthy! I used a full cup of apple sauce, changed sugar for splenda, and used 1 1/4 cup cocoa. So moist! My boyfriend LOVED it!
This cake is very tasty. The alterations I made were: 1.5 cups of sugar, Better'n'Eggs instead of the egg whites, and an additional 1/2 cup (approx.) of cocoa powder. oh, and I used unbleached, unenriched flour.

very tasty!
I used whole wheat flour and 1 1/2 cups brown sugar and 1 whole cup of cocoa. I accidently put 1 cup of applesauce and the results were great. I will definately make this again!!
I love this ! I made it vegan with egg substitute and nonfat soymilk. I used Splenda instead of sugar. I used 1 1/4 cocoa and 1/8 powdered sugar sifted on top. I got it down to 103.5 calories with 12 servings ;)
I want to try this also but will replace the sugar with a sugar substitute, unbleached flour and an egg substitute also.
It was okay for low fat. Does not substitute for a real cake, but works for the chocolate fix.
I hate throwing out egg yolks. They have a bad rap - but they can help save your eyesight. I'd rather use two whole eggs...and less sugar...replace some of it with stevia.
But I do know th applesauce would make it moist.
this sounds much like the VERY GOOD recipie on the back of the Hershey's unsweetened cocoa... I've dropped the sugar down by 25% and still fantastic. Whole wheat flour does change the consistency i think.
I will try this with more cocoa, less sugar and some type of healthier flour.. sounds good though!
I will make this cake experimenting with sugar substitute, sugars are way too much - 2 cups of sugar doesn't work for me, but looks great (enriched flour isn't good either, and will work on that).
This is awesome!! Dust the top with powdered sugar for a little extra uuumpf.
We served this at a family gathering. No one guessed it was low fat. I added 1/3 cup extra cocoa, but I actually thought it was a little too rich. I will experiment with the cocoa to see what we like best. But I will definitely be making this again. It was delicious!
Changes: used raw & halved the sugar. soaked 2/3 c chopped dates in the water; soy instead of dairy, spelt instead of wheat; 1 full cup cocoa; 1 egg & 1 egg white; topped with sweetened quality yoghurt mixed with mango and passionfruit. Made for 3 yr olds b'day. Fed 11 toddlers and 8 adults easily!
I made it for my birthday, and added the extra cocoa as stated by someone. It was great. I also substituted low fat buttermilk for the milk, yum yum.
I made this cake last night and instead of using regular cocoa, I used Hershey's Dark Chocolate cocoa (25 calories per serving) and it was delicious!!! It looks more like a brownie than a cake, but it's really good. I would definitely make it again!
I love this cake! Does not taste low fat at all - Very moist & lucious. I made it for a friend for her birthday - everyone loved it! I did add a little extra cocoa as suggested by a previous rater (about 1/3 cup).