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Fat Free Chocolate Cake


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Fat Free Chocolate Cake


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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.


  • Prep Time : 20 min
  • Cook Time : 45 min
  • Ready Time : 1 hour, 5 min


10 Servings


  • 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


  1. Preheat oven to 350F.  Spray inside of 1 loaf pan with vegetable spray. Set aside.
  1. Combine the first 7 dry ingredients in a medium bowl and mix well to evenly distribute ingredients.
  1. 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.
  1. 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.


About Tina Wasserman


Tina Wasserman is the author of the highly successful cookbook Entree to Judaism A Culinary Exploration of the Jewish Diaspora and her latest book, Entree to Judaism for Families. She is a respected and well-known cooking instructor living in Dallas, Texas. Her hands-o­n approach to all facets of food, (that also happens to be kosher), and its preparation have appealed equally to her non-Jewish and Jewish students for 40 years. More about Tina at CookingandMore




2 Responses to Fat Free Chocolate Cake

  1. avatar says: Jacquie

    This sounds delicious, but I can’t eat gluten. Do you think this would work with gluten-free flour?

    • Jacquie, I don’t think this would be good gluten free because you have already upped the cellulose in the cake by adding the fruit as an oil substitute anthe gluten free flour might make the cake gummy and heavy. Sorry

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