Indulge Guilt-Free with our Low-Fat Pound Cake Recipe
Welcome, fellow food lovers! Today, I am thrilled to share with you my recipe for a Yummy Low Fat Chocolate Chip Pound Cake. Yes, you heard it right – a cake that is both delicious and healthy! This cake is a perfect combo of buttery pound cake with sweet chocolate chips, all made with low-fat ingredients.
I know that desserts and weight loss usually don’t go hand in hand, but this recipe calls for Egg Beaters egg substitute, unsalted butter, applesauce, and water instead of regular eggs and full-fat butter. Plus, we’ll be using instant chocolate pudding mix to maintain the moisture and richness of the cake without all the extra calories.
But don’t worry; the taste will not be compromised in any way. This cake has all the elements of traditional pound cake – fluffy texture, delectable aroma, and sweet flavor without being overpowering. Not convinced yet? Keep reading!
This chocolate chip pound cake is an absolute winner because it’s easy to make and requires simple ingredients that you most probably have on hand already. Also, it’s kid-friendly and perfect for any occasion – whether you want to serve your family a quick dessert or entertain your guests with something sweet.
To top it off, I like to sprinkle some confectioners’ sugar on top of the cake before serving or melt some peanut butter on top for added flavor. Believe me; it’s the perfect cherry on top!
This recipe has been tried and tested numerous times by my family and friends who are still raving about it to this day. But don’t take their word for it – try it yourself and tell me what you think!
So let’s get baking – grab your bundt pan and let’s create a low-fat chocolate chip pound cake that will become your new favorite dessert!
Why You’ll Love This Recipe
Are you a chocolate lover trying to maintain a healthy and low-fat diet? Then you have come to the right place! This yummy low-fat chocolate chip pound cake recipe will make your taste buds sing with delight, while also being good for your body.
This is the perfect combo of buttery and chocolaty flavors that will leave you feeling satisfied without the guilt. Plus, this recipe calls for Egg Beaters egg substitute instead of traditional eggs, applesauce instead of unsalted butter, and water instead of heavy cream. These substitutes drastically reduce the fat content in the cake without compromising on taste.
Not only is this cake delicious, but it’s also easy to make with simple ingredients that you might already have in your kitchen pantry. The mix of sour cream and instant chocolate pudding mix add moisture to the cake batter, and a generous amount of chocolate chips adds richness to this scrumptious dessert.
Moreover, this recipe is incredibly versatile. You can use this cake as a base for other desserts like trifles, coffee cakes or even try making a peanut butter swirl cake by adding some peanut butter to the batter. Chocolate and peanut butter are just meant to be together!
So, whether you’re looking for an easy dessert option or trying to indulge in your sweet tooth while still maintaining your healthy diet, this low-fat chocolate chip pound cake recipe is definitely worth trying. Trust me; once you take a bite, it’ll be love at first taste.
Ingredient List
Let’s dive into the ingredients you need for this yummy low-fat chocolate chip pound cake recipe. Here’s what you’ll need to have in your pantry and refrigerator:
Dry Ingredients
- 2 cups of all-purpose flour
- 1/4 cup of instant chocolate pudding mix (sugar-free)
- 1 tsp of baking soda
- a pinch of kosher salt
Wet Ingredients
- 6 Egg Beaters egg substitute
- 1 and 1/2 cups of unsweetened applesauce
- 1/3 cup of sour cream (low-fat)
- 1 tsp of vanilla extract
- ½ cup of water
Flavor Enhancers
- 1/2 cup of chocolate chips
- Optionally add in some pecans or peanut butter to your preference
Toppings
- Confectioners’ sugar for dusting, if desired.
These ingredients are easy to find at any grocery store. You might also have most of these items right in your pantry or fridge now! Trust me when I say this: it’s the perfect combo of buttery, chocolate chips, and pound cake.
The Recipe How-To
Now that you know why this low fat chocolate chip pound cake is a must-try, let’s dive into the how-to of making this yummy cake!
Steps for making the low fat chocolate chip pound cake:
Step 1: Preheat oven, prepare pan
Preheat your oven to 350°F (175°C), and grease a bundt pan with cooking spray or butter.
Step 2: Combine dry ingredients
In a large bowl, combine 1 box of vanilla cake mix, 1 package of instant chocolate pudding mix, and ½ teaspoon of baking soda.
Step 3: Mix in wet ingredients
Add in 1 cup of water, ¾ cup unsweetened applesauce, and ¼ cup of Egg Beaters egg substitute. Stir until well combined. Add 1 cup of chocolate chips and mix again.
Step 4: Pour batter into prepared pan and bake
Pour the batter in the prepared bundt pan. Bake for 35-40 minutes, or until a toothpick comes out clean when inserted in the center.
Step 5: Let cool, add toppings
Let the cake cool in the pan for at least 10 minutes before flipping it onto a cooling rack. Once on the rack, dust with confectioners’ sugar before serving.
There you have it – an easy-to-follow recipe for a delicious low fat chocolate chip pound cake that can be made anytime.
Substitutions and Variations
I know that sometimes changing things up can be fun and exciting, and this recipe provides a lot of wiggle room to switch things up! Here are some substitutions and variations that you can try:
– Chocolate Chips: Although chocolate chips are the star of this recipe, feel free to mix it up with other types of chips, such as white chocolate or peanut butter. You can also add nuts, like pecans or walnuts, to give some crunch.
– Egg Substitute: If you don’t have Egg Beaters egg substitute on hand, use any egg replacer or if you’re not worried about fat content, use regular eggs.
– Powdered Chocolate Pudding: While the instant chocolate pudding mix adds flavor and moisture to this cake, you can also try using vanilla pudding mix instead for a milder taste.
– Butter Substitute: In place of unsalted butter, you can use coconut oil or applesauce for a low-fat option. However, note that these substitutes may alter the texture of the cake slightly.
– Sour cream substitute: If you don’t have sour cream on hand, a good substitute is plain Greek yogurt. However, avoid using flavored yogurt as it may affect the overall taste of the cake.
– Bundt Pan Substitutes: Don’t have a bundt pan? You can still make this yummy low-fat chocolate chip pound cake with a 9×13 inch baking dish or even muffin tins for bite-sized goodies!
I hope these substitutions and variations encourage you to experiment with different flavors and textures in your low-fat chocolate chip pound cake. Get creative and enjoy your delicious treats!
Serving and Pairing
What’s a cake without a great way to serve it? Once you have baked and cooled your yummy low-fat chocolate chip pound cake, you can dust some confectioners’ sugar over the top, or leave it plain. The cake is delicious on its own, but serving it with some fresh fruit or ice cream could take things to a whole new level.
Fresh raspberries, strawberries, or blueberries are the perfect accompaniment since they balance the sweetness of the cake with their natural tanginess. You can also drizzle a little peanut butter over each slice for added richness and decadence.
If you’re feeling creative, try using this cake to make trifle with layers of whipped cream, fresh berries, and chocolate sauce. Yum!
As for pairing options, coffee, tea or hot chocolate would complement this low-fat chocolate chip pound cake perfectly. If coffee isn’t your thing, why not give a warm cup of hot cocoa a go? It’s hard to go wrong with classic combinations like these.
Serve this cake as a comforting dessert after dinner or bring it to a potluck party where it’s sure to be the star of the show.
All in all, there are plenty of ways to enjoy a slice of this delicious low-fat chocolate chip pound cake!
Make-Ahead, Storing and Reheating
Making this low-fat chocolate chip pound cake ahead of time is easy and highly recommended as this allows the flavors to marry together nicely. The cake can be made a day or two before serving, ensuring that you can simply sit back and relax when it comes to dessert time.
When storing the cake, wrap it tightly with plastic wrap or aluminum foil and keep it at room temperature. You can store it for up to three days without losing any of its delicious flavors.
If you have any leftover slices of cake, they can be reheated to preserve their freshness. Simply place a slice in the microwave for 10-15 seconds or in a preheated oven at 350°F for three to four minutes. This will warm up the slice and make it taste just as good as when it was freshly baked.
I recommend refrigerating any leftovers as this will extend the shelf life of your delicious cake by up to five days. Before serving, let the cake sit at room temperature for about 30 minutes to allow it to come back to its original texture and taste.
Whether fresh from the oven, stored for later enjoyment or reheated, this low-fat chocolate chip pound cake will continue to delight your taste buds with every bite.
Tips for Perfect Results
If you’re looking to make the perfect combo of buttery and chocolatey goodness with this yummy low-fat chocolate chip pound cake recipe, then look no further! Here are my top tips to ensure your cake turns out moist, fluffy, and bursting with chocolate chips in every bite.
Firstly, make sure to use the correct measurements for all ingredients listed. Using too much or too little of a particular ingredient can result in an uneven texture and flavor. For example, too many chocolate chips may weigh down the cake, while too little sour cream may cause it to be dry.
Secondly, mix the wet ingredients together first before adding in the dry ingredients. This will help to ensure that they are well combined and distributed evenly throughout the batter before baking.
Thirdly, be sure not to overmix the batter as this can cause the cake to become tough and dense. Mix until just combined and no lumps remain in the batter.
Fourthly, do not open the oven door while baking unless absolutely necessary as this can cause fluctuations in temperature which may affect the outcome of your cake.
Next, once your pound cake is done baking, let it cool completely before removing it from the bundt pan. This will prevent it from breaking apart or sticking to the pan.
To add some extra pizzazz to your cake, try sprinkling some confectioners’ sugar on top or drizzling melted peanut butter over the finished product. These additions will give your cake an even more decadent taste.
Lastly, if you want to make this recipe even healthier, try using Egg Beaters egg substitute and applesauce instead of unsalted butter. You can also leave out the chocolate chips or replace them with nuts such as pecans for a different twist.
By following these tips and taking your time while preparing your low-fat chocolate chip pound cake recipe, you are sure to have a delicious dessert that everyone will love.
Bottom Line
In conclusion, this low fat chocolate chip pound cake recipe is perfect for anyone who loves the rich, buttery flavor of a traditional pound cake but wants to cut back on the fat and calories. With its moist texture and burst of chocolate chips in every bite, this cake will definitely become a family favorite.
But don’t just take my word for it – try this recipe out for yourself! Get creative and make your own variations with different mix-ins or toppings. And if you’re feeling up to it, experiment with different substitutes to make it even healthier.
Remember, making healthier choices doesn’t mean sacrificing taste. This yummy low fat chocolate chip pound cake recipe is proof that you can have your cake and eat it too (literally!). So go ahead and indulge in this delicious treat without any guilt.
Thank you for reading and happy baking!
Yummy Low Fat Chocolate Chip Pound Cake Recipe
Ingredients
- 1 package chocolate cake mix (dark or milk, non-fat is good)
- 1 package instant chocolate pudding mix
- 1/2 cup applesauce
- 1/2 cup water
- 4 Egg Beaters egg substitute (or other egg substitute)
- 1 (12 ounce) package chocolate chips
- confectioners' sugar
Instructions
- Mix all ingredients except the eggs, chocolate and confectioners sugar.
- Add eggs one at a time.
- Beat well with a mixer.
- Fold in the chocolate chips.
- Spray Pam on a Bundt pan and pour in the mixture.
- Bake for one hour at 350 degrees F.
- Cool for about twenty minutes and unmold.
- Sift confectioners sugar over the top.
- (sugar optional) Do not refrigerate.
Nutrition
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.