Healthy Chocolate Raspberry Snack Cake
A rich yet light healthy chocolate raspberry snack cake made with Greek yogurt, cocoa powder, and a fluffy whipped topping for the perfect everyday dessert.
Equipment
- Mixing Bowls
- 8x8 Pan
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 2 tablespoons avocado oil or canola oil
- 1 egg
- 3/4 cup 0% fat Greek yogurt
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee or 1/4 cup espresso mixed with 1/4 cup water, room temperature
- 1/4 cup raspberry jam sugar-free all-fruit recommended
- 2 cups reduced-fat Cool Whip
- 1/4 cup chocolate chips for topping
- 1 cup fresh raspberries for topping
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together egg, oil, vanilla extract, and Greek yogurt.
- Pour wet ingredients into the dry ingredients and whisk until combined. Add the room-temperature coffee and whisk until a smooth, uniform batter forms.
- Pour batter into a greased and parchment-lined 8x8 baking dish. Dollop raspberry jam throughout the batter and use a toothpick to swirl gently.
- Bake for 33–38 minutes, until set.
- Allow cake to cool completely. Frost with reduced-fat Cool Whip.
- Top with chocolate chips and fresh raspberries. Slice into 9 pieces and enjoy.
Nutrition
Calories: 210kcalCarbohydrates: 36gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 22mgSodium: 172mgPotassium: 143mgFiber: 3gSugar: 17gVitamin A: 61IUVitamin C: 3mgCalcium: 63mgIron: 2mg
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