This Low Fat Chocolate Cake is fudgy sheet cake is topped with a fudgy frosting and easy to make. It is moist, chocolaty and delicious!
I just looked at the calender and realized that Monday was my 3 year blogiversary. And a celebration isn’t a celebration without cake…and sprinkles! So I am sharing this simple, tasty Low Fat Chocolate Cake in honor of YOU, in honor of the blog, and just because who doesn’t like a delicious cake made on the lighter side!
I’m not always a fan of going low fat just for the sake of low fat. But in an effort to save calories with something that is simple, chocolaty and delicious, I’m all for it. This Low Fat Chocolate Cake is made using coconut oil, both in the cake and frosting. I love using coconut oil in baked goods. This was also my first time using coconut oil in frosting, which turned out great!
- ½ cup unsweetened cocoa powder
- ½ cup boiling water
- 2 cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- ⅓ cup coconut oil
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup buttermilk
- Cooking spray
- 1½ cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon coconut oil
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk (I used skim)
- Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray and set aside.
- Prepare cake: In a small bowl, combine cocoa and water and let cool Meanwhile, whisk together flour, baking soda, and salt. In a separate large bowl, add sugar, coconut oil and vanilla and beat with a mixer on medium until well blended. Add eggs 1 at a time, beating well after each addition. Beat in cocoa mixture. Alternate beating in flour and buttermilk to cocoa, ending with flour - beat well after each addition. Pour cake into prepared baking pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely before frosting.
- Prepare frosting: In a large bowl, add sugar, cocoa powder, coconut oil and vanilla and beat with a mixer until combined. Add milk until desired consistency is achieved. Spread over cooled cake and decorate as desired.
