chocolate ripple cake low calorie baked goods

Author of this recipe: Kareen Werkheiser

Chocolate Ripple Cake: Low-cal, Moist & Delicious! 🍫✨ | Calorie Conscious Baking | Healthy Dessert Recipes

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Ingredients

• - Low-calorie chocolate ripple cake recipe
• - High-protein flour: 1 cup (look for whole grain or chickpea flour)
• - Unsweetened cocoa powder: 1/4 cup
• - Almond milk: 1 cup (low-fat or unsweetened version for a healthier option)
• - Egg whites: 3 large (for a lighter texture and lower calorie count)
• - Apple cider vinegar: 1 tablespoon (to activate the baking soda, creating fluffiness)
• - Baking powder: 1/2 teaspoon
• - Salt: 1/4 teaspoon
• - Vanilla extract: 1/2 teaspoon
• - Agave syrup or honey (optional): 3 tablespoons (use a smaller amount for lower calories)
• - Dark chocolate chips: 1/2 cup (choose low-fat options if possible)
• - Fat-free whipped topping (for serving, optional)
• Keywords:
• - Low calorie cake recipe
• - Healthy chocolate ripple cake
• - High-protein flour alternatives
• - Low-fat baking tips

Steps

1. ### How to Make a Low-Calorie Chocolate Ripple Cake
3. Creating a delicious yet low-calorie chocolate ripple cake is easier than you might think! This recipe combines rich, velvety chocolate with the lightness of a ripple effect, ensuring every bite is satisfying without the guilt. Follow these detailed steps for an impressive dessert that's perfect for any occasion.
5. #### Ingredients:
6. - 1 cup (200g) whole wheat flour
7. - 3/4 cup (65g) cocoa powder (unsweetened)
8. - 1/2 teaspoon baking soda
9. - A pinch of salt
10. - 1/3 cup unsweetened almond milk or water
11. - 2 tablespoons honey
12. - 1 tablespoon vegetable oil
13. - 1 egg
14. - Chocolate chips for the ripple effect
16. #### Equipment:
17. - Mixing bowls
18. - Measuring cups and spoons
19. - Whisk
20. - Rubber spatula
21. - Baking pan (8-inch)
22. - Oven
24. #### Instructions:
26. 1. **Preheat your oven** to 350°F (175°C). Grease an 8-inch baking pan with cooking spray or a bit of oil.
28. 2. In a large mixing bowl, combine the whole wheat flour, cocoa powder, baking soda, and salt. Whisk these ingredients together until well mixed.
30. 3. **Make a small well** in the center of your dry mixture. This will help you get an even distribution when adding wet ingredients.
32. 4. In another bowl, mix the unsweetened almond milk or water with honey and vegetable oil. Add the egg to this mixture and whisk until smooth.
34. 5. Pour the liquid mixture into the well in your dry ingredients. Gently stir until just combined; be careful not to overmix, as this can lead to a tough texture.
36. 6. **Fold in chocolate chips** gently but thoroughly. This is where you create your ripple effect. Use a spatula to layer chocolate chips on top of the batter, then gently fold them into the mixture without breaking up the chocolate completely.
38. 7. Pour the batter evenly into your prepared baking pan. Be sure it’s level for an even bake.
40. 8. **Bake in the preheated oven** for 25-30 minutes or until a toothpick inserted into the center comes out clean.
42. 9. Let the cake cool slightly before serving to prevent it from breaking apart too easily.
44. #### Tips and Variations:
45. - For added moisture, you can replace up to half of the almond milk with mashed ripe bananas.
46. - To make it a bit sweeter without using refined sugar, consider adding more honey or replacing some of the cocoa powder with cacao nibs.
47. - Experiment with different types of chocolate chips for unique flavors.
49. By following these steps, you’ll be able to create a low-calorie chocolate ripple cake that’s both healthy and indulgent. Enjoy your baking, and happy holidays!

Relevante Seiten

• chocolate ripple cake low calorie baked goods