I found this one BUT I have never made it so can't promise a great taste.
6 egg whites
1 1/2 cups nonfat yogurt
1 teaspoon vanilla
1 1/2 cups sifted flour
3/4 cup Dutch-processed cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
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1. Beat Together and set aside first 3 ingredients.
2. Sift Together all remaining ingredients.
3. Blend all ingredients together until smooth.
4. Pour into 10" pan sprayed with cooking spray.
5. Bake in oven pre-heated to 350 degrees for 30-40 minutes.
6. Cool in pan on rack and remove when completely cool.
This was a users comment on this recipe:
This Cake was good but a little dry... I know that if you give up the Fat(and the sugar) sometimes that happens but Thanks for a Cake that I can enjoy "guilt free". I crave Chocolate cake with Icing alot and being a borderline Diabetic and overweight, I try to watch my fat and calorie intake. I even substituted Splenda for the Sugar and I used whole wheat flour.
2006-08-25 07:08:07
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answer #1
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answered by Anonymous
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Here is one...
GERMAN CHOCOLATE CAKE
1 cup oat flour
1/2 cup vital wheat gluten
1/2 cup Wise Choice Cake-ability Baking Aid
1 cup almond flour
1/2 cup Dutch processed cocoa
1 Tablespoon baking powder
1/2 cup Splenda
1/4 cup Diabetisweet or Maltitol
1/4 cup erythritol
1/2 teaspoon salt
8 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup DaVinci Gourmet Sugarfree German
Chocolate Cake flavor syrup
1/2 cup whipping cream
4 large egg yolks
1/3 cup oil
2 teaspoons vanilla extract
Grease and flour (use oat flour) two 8' or 9' round
cake pans. Preheat oven to 325�F.
In large mixing bowl, sift together oat flour, vital
wheat gluten, almond flour, Cake-ability Baking Aid,
sweeteners, baking powder, cocoa, and salt. Set aside.
In another large bowl, whip egg whites until soft
peaks form. Pause and sprinkle cream of tartar over
egg whites, then continue beating until stiff peaks form.
In a small bowl, mix DaVinci German Chocolate Cake
syrup with egg yolks and whisk well. Add oil, cream,
and vanilla extract and mix well to fully incorporate.
Add egg yolk mixture to flour mixture and beat until
smooth.
Add 1/2 of the whipped egg whites to the batter mixture
and beat again until well blended (but no more than a
minute.)
Then carefully add batter to remainder of whipped egg
whites and mix gently using a rubber/plastic spatula,
being careful not to break down whites, until batter is
fully incorporated.
Pour into cake pans evenly and bake at 325°F for
20-30 minutes turning half-way through. Keep an eye on
them and don't over bake. Baking time can vary a bit
depending on oven, elevation, etc.
Cake is done when lightly golden brown on top and puffed
and cracked at edges. Remove from oven and cool for 10
minutes before removing from pan to cool on cake racks.
When fully cool, assemble and icing.
2006-08-25 07:34:33
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answer #5
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answered by sweettrini1012 2
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I would think that would be difficult because of the coconut. Depending on your glucose stability, you may get away with substitute Splenda for sugar, and work around your glucose level for the day.
2006-08-25 07:09:14
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answer #6
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answered by mediahoney 6
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