The fat-free and sugar-free cocoa cake is a soft and moist cake with the texture of a creamy chocolate truffle, a true delight for the palate! An ideal cake to serve at the end of a meal but also as a birthday and party cake and perfect for breakfast with a good coffee, in short, a cocoa cake that I assure you will love it to bits! Once baked, it will have a dome on top, but after it cools, it deflates on itself becoming wavy on the surface but flat, it’s its normal process so don’t worry it has to be like that! Once cut, its inside is moist and creamy in texture! I made this dessert today to celebrate the 12th anniversary of the blog, and it was a huge success, so you can definitely use it also on special occasions!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Fat-Free and Sugar-Free Cocoa Cake
- 3 eggs (xl size)
- 1/2 cup unsweetened cocoa powder
- 9 tbsp. all-purpose flour
- 2/3 cup 0% Greek yogurt
- 2 tbsp. stevia
- 1 tsp baking powder
- as needed unsweetened cocoa powder (for dusting once cooled)
- leaves mint (for decoration if desired)
Useful Tools
- Electric Whisks
- 2 Bowls
- 1 Spoon
- 1 Teaspoon
- 1 Spatula
- 1 Kitchen Scale
- Baking Paper
- 1 Springform Pan
Preparation of the Fat-Free and Sugar-Free Cocoa Cake, Soft and Moist!
In a bowl, pour the yogurt and eggs and mix with electric whisks for 2 minutes.
Add an egg and mix with the whisks until well blended, proceed this way for all the eggs (i.e., do not add the next one until the previous is well blended). Set aside.
In a separate bowl, mix flour, cocoa, and baking powder until you get a homogeneous mixture.
Gradually pour the dry ingredients into the egg and yogurt mixture, working with the whisks at medium speed. Once all the dry ingredients are added, increase the speed and mix until you get a homogeneous, smooth mixture with the consistency of a dense pudding. Set aside.
Open the springform pan, place a sheet of baking paper on the bottom, reattach the rim to the pan, and close the springform. Trim the excess baking paper.
Take the batter and pour it into the pan, using a spatula to level the surface. Preheat the oven to 450°F, and when it’s hot, bake.
Bake for 25-28 minutes (baking time varies depending on the oven, they are not all the same). Once this time has passed, remove the cake from the oven and let it cool. As it cools, it will deflate, don’t worry, it’s normal and should be like that!
Once the fat-free and sugar-free cocoa cake is completely cool, remove it from the pan, take off the baking paper on the bottom and place it on a plate. Decorate with a sprinkle of unsweetened cocoa powder and mint leaves if desired. Now you’re ready to enjoy this soft, moist, and super delicious cake!
FAT-FREE AND SUGAR-FREE COCOA CAKE, SOFT AND MOIST!
ADVICE
You can serve this cake accompanied by some sugar-free custard and/or fresh fruit of your choice!
You can store it in the fridge covered with plastic wrap until serving if you like cold desserts, or conversely, if you love warm desserts, you can heat it a few minutes in the oven before serving. It’s a dessert that suits many ways of being served!
