Low Fat Chocolate Cake
Yields: 18 servings
  • 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)
  1. Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray and set aside.
  2. 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.
  3. 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.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/05/28/low-fat-chocolate-cake-recipe/