This weekend I was a busy baking bee. If you follow my blog then you know that I do not like to bake much, however that was not the case on Saturday. I don’t know if it was all the snow that made me want to bake or the approaching Valentines Day but Briana and I made all kinds of V Day treats and surprised Hubby with some deliciousness. We made heart shaped pink rice crispy treats, cake balls and individual heart shaped cakes.
Lately I have been salivating over yummy cupcakes over at Petit4Chocolatier blog and I think I finally had to give in to my chocolate craving. With an effort to make my cake reduced fat and less sugar I used coconut oil and applesauce to cut the fat content. Let me tell you, it came out spectacular. I am very proud of myself. 
I had enough cake left over to make cake balls and I’ll be sharing the recipe sometimes this week. So be sure to check back.
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Guiltless Chocolate Cake
- 2 cups all purpose flour
- 1 package instant chocolate pudding
- 1 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- ¾ cup unsweetened cocoa powder (I used Hershey’s)
- 1½ cup hot coffee
- 1¼ cup sugar
- 3 tbsp coconut oil
- 5 oz sweetened apple sauce
- 1 whole egg
- 2 egg whites
- ⅓ cup fat free greek yogurt (i used Chobani)
- For the icing
- 1 mildly sweet dark chocolate bar (I used hershey’s dark chocolate)
- ¼ cup almond coconut milk
- Preheat oven to 325 degrees. Oil and flour a 13×9 baking dish.
- To prepare wet ingredients whisk together cocoa powder and hot coffee in a separate bowl.
- To prepare dry ingredients combine flour, chocolate pudding mix, baking soda, baking powder and salt in a medium bowl. Mix and set aside.
- In a stand mixer on low speed combine sugar and coconut oil and blend until incorporated.
- Add applesauce and continue mixing.
- Add egg whites and the whole egg, mix to combine well.
- Mix in greek yogurt.
- Add wet and dry ingredients a third at a time, allowing to incorporate well. Be sure to scrape all the sides and mix one last time.
- Pour into the baking dish. Bake about 35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cake cool. Cut out individual cakes by using a heart shaped cookie cutter.
- Break up the chocolate bar, combine with almond milk and melt in the microwave (about 30 seconds)
- Drizzle over the cakes. Enjoy
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