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Chocolate Spoon Cake Recipe



Servings: 9


1 cup all-purpose flour

1/2 cup plus 3 tbsp granulated sugar, divided use

1/2 cup granular no-calorie sweetener

1/3 cup plus 3 tbsp unsweetened cocoa, divided use

2 tsp baking powder

1/4 tsp salt

1/2 cup 1% low-fat milk

3 tbsp 67% vegetable oil butter-flavored spread, melted and cooled

2 tsp vanilla extract

1 1/2 cups boiling water


Nutrition Facts



2 Carbohydrate

1/2 Fat


Calories 164

    Calories from Fat 37

Total Fat 4g

    Saturated Fat 1g

Cholesterol 1mg

Sodium 185mg

Carbohydrate 31g

    Dietary Fiber 2g

    Sugar 18g

Protein 3g

Cooking Methods

  1. Preheat the oven to 375 degrees.
  2. Combine the flour, 1/2 cup of the sugar, the no-calorie sweetener, 1/3 cup of the cocoa, the baking powder and salt in a bowl and whisk to mix well.
  3. Combine the milk, butter-flavored spread, and vanilla in a small bowl and stir to mix well. Add the milk mixture to the flour mixture and stir until smooth. Spread the mixture into an ungreased 1 1/2-quart baking dish.
  4. Combine the remaining 3 tbsp sugar and remaining 3 tbsp cocoa in a small bowl and stir to mix well. Sprinkle the mixture over the batter in the baking dish. Pour boiling water over the batter (do not stir).
  5. Bake 25-30 minutes or until the top of the cake develops a cracked surface and the edges are bubbly. Cool in the dish on a wire rack for 10 minutes before serving. Serve the cake warm.

Fun Facts / Cooking Tips

Version of this cake is especially make for chocolate cake lovers. Diabetes sufferers can have their full share with this one as well. This healthy cake is a little less sweet and a lot lower in calories, but still ooey-gooey good! Make it when there are enough people around to eat it as soon as it comes out of the over - when the cake cools, it is not nearly as tasty.



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