Who doesn’t love chocolate?

Animals, that’s who.

The following cake can be topped with something as simple as a dusting of powdered sugar, or for an extra 30 calories, add the cocoa glaze that I’ve listed below! Low in fat, at just 215 calories (for a massive slice of cake+glaze), you can occasionally treat yourself to something decadent and sinful. Leave off the frosting, and you cut way back on the sugar, too!

Note: The macros for the recipe below include the cocoa glaze.

Chocolate Bundt Cake (with Low-Calorie Cocoa Glaze!)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 servings

Calories per serving: 216

Fat per serving: 3.3g

Saturated fat per serving: 1.3g

Carbs per serving: 90.6

Protein per serving: 6.4g

Fiber per serving: 4.4g

Sugar per serving: 58.8g

Sodium per serving: 1011mg


  • 1/3 cup cocoa powder
  • 2 tablespoons milk of choice
  • 2 tablespoons light corn syrup
  • 1 cup plant milk of choice
  • 1 teaspoon vinegar
  • 1 1/2 cups erythritol (or other sweetener that measures like sugar)
  • 1/2 cup sucanat or evaporated cane sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup freshly brewed strong coffee (decaf is OK)
  • 1/2 cup unsweetened applesauce
  • 2 medium eggs (or 2 flax eggs: 2 tablespoons ground flaxseed + 6 tablespoons water)
  • 1 teaspoon vanilla extract


    Make the glaze
  1. Combine all ingredients in a small bowl. Use to frost your favorite cake recipe.
    Make the cake
  1. Preheat oven to 350F, then spray a bundt pan with cooking spray. Set the pan aside.
  2. In a 2-cup measuring cup, pour in milk and add the teaspoon of vinegar. Set aside while you mix the dry ingredients.
  3. Mix erythritol and sucanat in a medium bowl. Then, sift in flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
  4. Pour milk and vinegar mixture into a large bowl. Beat in coffee and applesauce, then beat in an egg at a time. Add vanilla to mixture.
  5. Beat dry mixture into wet mixture, 1/3 at a time, until fully combined.
  6. Pour batter into the bundt pan and bake for 45 minutes or until a cake tester comes out clean.
  7. Let the cake cool fully, then frost with the glaze.
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