100 Calorie Chocolate Cake

I made this cake last night and it was wonderful. I replaced the white sugar for 3/4 cup of honey, used WW flour and used applesause for the oil.

Ingredients

1 cup spelt, white, Bob’s gf, or ww pastry flour (120g)
6 tbsp cacao or unsweetened cocoa powder (30g)
1/2 tsp each: baking soda and salt
3/4 cup granulated sugar of choice or xylitol (140g)
1/2 cup mini chocolate chips, optional
1/4 cup yogurt of choice, such as vegan So Delicious (60g)
3/4 cup water (180g)
1/4 cup almond butter, peanut butter, OR allergy-friendly alternative (60g) - For a nut-free cake, try my Vegan Chocolate Cake Recipe
2 tsp pure vanilla extract (8g)

Instructions

Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.) In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little undercooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day… this cake is so much richer and sweeter after sitting for a day. Trust me! Healthier frosting recipes are linked under the first photo in this post.

Source of 100 Calorie Chocolate Cake Recipe @chocolatecoveredkatie.com
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