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Category: Desserts

Chocolate Valentine's Cake

You can have your cake and eat it too with this flavorful, moist, low-fat chocolate cake. Its secret? Plum puree baby food, which takes the place of a traditional fat, such as oil. I like the cake served slightly warm ... Read more

Total time: 45 minutes | Serves 8
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 (4-ounce) jar pureed plums with apples baby food
  • 1 teaspoon vanilla extract
  • 1/4 cup egg substitute (equivalent to 1 egg)
  • 1/2 cup nonfat milk
  • 1 tablespoon instant espresso coffee powder
  • 1/2 cup boiling water
  • Cocoa powder, instant espresso coffee powder and raspberries, for garnish

Step 1Heat the oven to 350 degrees. Lightly grease a 9-inch round cake pan with butter and line it with parchment paper.

Step 2Sift together the flour, cocoa, sugar, baking soda, baking powder and salt into a mixing bowl. Stir until the ingredients are blended.

Step 3Combine the baby food puree, vanilla, egg substitute and milk. Stir it into the dry ingredients until they're almost blended.

Step 4Combine the espresso powder and boiling water and stir the liquid into the batter just until the ingredients are blended.

Step 5Pour the batter into the cake pan and bake the cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pan 10 minutes.

Step 6Invert it onto a wire rack to cool a little more, then place the warm cake on a serving plate. Sprinkle the top of the cake with some cocoa powder and instant coffee. Cut the cake into slices and serve each piece with a few raspberries.

Each serving:
162 calories; 255 mg sodium; 1 mg cholesterol; 1 gram fat; 36 grams carbohydrates; 4 grams protein; 2.21 grams fiber.
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