Healthy Chocolate Cake

This recipe has been featured in a post on The Recipe Girl blog: Chocolate Cake- a low sugar, low fat recipe.

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Heatlhy Chocolate Cake

Yield: 15 servings

Prep Time: 25 min

Cook Time: 30 min

My father in law is diabetic and really has to watch his sugar-intake. I brought this cake to him for his birthday and he was very grateful :)

Ingredients:

CAKE:
2 1/4 cups unsifted oat flour
1 1/2 cups nonfat dry milk powder
2/3 cup granulated sugar (see cooking tips below to use Splenda)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 (23 ounce) jar of unsweetened applesauce (or just measure 23 ounces)
5 large egg whites, lightly beaten
3 teaspoons vanilla extract

FROSTING:
1 (8-ounce) package low-fat cream cheese (Neufchatel), softened
1 cup powdered sugar, sift after measuring
1/2 cup unsweetened cocoa powder
3 teaspoons vanilla extract
3 Tablespoons nonfat milk

Directions:

1. Preheat oven to 325 degrees F. Coat 13x9x2-inch pan with nonstick cooking spray.

2. Prepare cake: In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg whites and vanilla.

3. Stir wet ingredients into dry ingredients and mix just until combined. Don't over-mix or you may toughen the texture of the cake.

4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean- it should take anwhere from 25 to 35 minutes. Check at 25 and add minutes onto baking time if necessary.

5. Cool cake to room temperature on a wire rack.

6. Prepare frosting: With an electric mixer at low speed, beat cream cheese, sifted powdered sugar, cocoa and vanilla in a medium bowl until smooth. Slowly add nonfat milk and beat until it's a good spreading consistency- about 1 minute.

7. Swirl frosting over top of cake. Cut into 15 squares, and serve.

Tips:

*You can buy oat flour (health food sections in your market likely carry it) or you can make it yourself. Just put rolled oats into a blender and blend away until it turns into powder. Now you have oat flour!
*To make this recipe sugar free, you can use Splenda for Baking- be sure to use the kind that is specifically for baking (not the little packets that are for coffee). I haven't tried this recipe using Splenda, so I can't vouch for how it tastes. In the cake portion, replace granulated sugar with 1/2 cup + 2 Tablespoons Splenda. In the frosting, replace powdered sugar with 1/2 cup Splenda.
*I made this cake in a 9x13-inch pan, but I think it would work just as well baked in two 8-inch round cake pans. There certainly is enough frosting to use for a two layer cake.
*If you want to make it in a 9x13 pan and you'd like to be able to remove the entire cake from the pan and onto a platter, line the pan with parchment paper that overhangs on the sides. Spray the parchment all over with cooking spray. After cooled, you should be able to lift the entire cake out of the pan (carefully) by holding the overhanging parchment. Then you'll need to do use some racks or baking sheets to turn, peel off the parchment and the turn right-side up onto a platter.

Nutritional Information per serving:
Serving size: 1/15 of the cake
Calories per serving: 195
Fat per serving: 4.7g
Saturated Fat per serving: 2.3g
Sugar per serving: 21.3g
Fiber per serving: 3.5g
Protein per serving: 6g
Cholesterol per serving: 8.5mg
Carbohydrates per serving: 35g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 3.5

Source: RecipeGirl.com (Adapted from GMA's Cut the Calories Cookbook)