Guilt-Free Chocolate Brownie Cake Recipe
This classic comfort dessert is brought up to date by replacing the butter with vanilla low-fat yogurt and just a little oil. Perfect for birthdays or any day, this is a great cake with lots of decadent taste but only 141 calories per serving.
A super way to celebrate the mud-luscious advent of spring.
1 1/2 cups whole-wheat pastry flour
1/2 cup natural granulated sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flaxseeds, optional
1 cup vanilla low-fat yogurt or soy yogurt
2 tablespoons safflower oil
1 teaspoon vanilla extract
1/4 cup low-fat milk, rice milk, or soy milk, as needed
1/2 cup chocolate chips, preferably cane-juice sweetened
1. Preheat the oven to 350F. Lightly oil a 9×9-inch baking pan.
2. Combine flour, sugar, cocoa powder, baking soda, salt, and flaxseeds, if using, in a mixing bowl and stir together.
3. Make a well in the center and pour in the yogurt, oil, vanilla, and enough milk to make a smooth and slightly stiff batter. Stir until completely mixed, then stir in the chocolate chips.
4. Pour into the prepared pan. Bake 30 to 35 minutes, or until the sides of the cake begin to pull away from the pan, and a knife inserted in the middle comes out clean (with the exception of the melted chocolate chips). Allow to cool in the pan until just warm, then cut into squares to serve.
Makes 12 or 16 squares.
Adapted from The Vegetarian Family Cookbook, by Nava Atlas (Broadway Books, 2004). Copyright (c) 2004 by Nava Atlas. Reprinted by permission of the author.
Adapted from The Vegetarian Family Cookbook, by Nava Atlas (Broadway Books, 2004).