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Fat Free Chocolate Cake

 

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Fat Free Chocolate Cake
 

 

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Recipe

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.

Times

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

Servings

10 Servings

Ingredients

  • 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

Directions

  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.

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About Tina Wasserman

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Tina Wasserman is the author of the highly successful cookbook Entree to Judaism A Culinary Exploration of the Jewish Diaspora. 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

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