Fat Free Chocolate Cake

I originally created this recipe for my Chocoholic’s class as a nice alternative to rich chocolate desserts. Knowing that the cellulose in fruits could often act as a substitute for fat in baked goods, I originally added prune baby food. However, one Purim I had leftover, thick, prune filling and apricot filling so I added them to the batter instead of the baby prunes and I had another solution for what to do with my leftover fillings and a nice alternative to some of the more rich baked goods that I put in my Shalach Manos baskets.

Fat Free Chocolate Cake

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

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Servings

10 Servings

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Ingredients

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 2/3 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 cup Prune filling or lekvar
• 1/2 cup almond or apricot filling
• 1 1/2 teaspoons vanilla
• 1 egg beaten
• 1/3 cup almond soy or skim milk (if you don’t want pareve)
• 1 1/2 teaspoons instant espresso
• 1/4 cup water
• 1 cup chocolate chips optional
• Confectioner’s sugar

Instructions

• Preheat oven to 350F.  Spray inside of 1 loaf pan with vegetable spray. Set aside.
• Combine the first 7 dry ingredients in a medium bowl and mix well to evenly distribute ingredients.
• Whisk the prune filling, almond or apricot filling, vanilla, egg, almond milk, espresso, and water together in a 2 quart bowl.  Whisk this mixture into the dry ingredients until blended. Add chocolate chips if using.
• Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cool in pan for 10 minutes before inverting.  Dust with confectioner’s sugar and serve.
• Tina’s Tidbits:
• This is a perfect recipe to make with young children because it can be mixed by hand
• When dry ingredients are mixed separately from the moist ingredients the recipe can be made in stages and perfect for children with short attention spans.
• As long as liquid does not come in contact with the baking powder and baking soda (which will activate the leavening process) the dry ingredients can sit in a covered bowl for hours until needed.
• This recipe could be made into two-3 mini loaves for gift giving
• The absence of fat gives this cake a shorter shelf life so if making days in advance of gift giving, freeze air tight until needed.