Cocoa Spice Cake
Low Calorie Recipe
Tender moist Cocoa Spice Cake with a spicy taste twist from cinnamon and nutmeg. Under 170 calories per serving.
6 tablespoons natural unsweetened cocoa powder
1 cup cake or pastry flour
1 cup whole wheat pastry flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup liquid egg substitute
2-1/2 tablespoons olive oil
1/2 cup strained prune baby food
1/2 cup strained pear baby food
1 tablespoon freshly squeezed lemon juice
Vegetable oil cooking spray
Preheat oven to 350-degrees. Spray a 9-inch round cake pan with vegetable oil cooking spray. In a large bowl, combine the cocoa, flour, sugar, baking soda, baking powder, cinnamon and nutmeg, whisking until completely mixed.
Pour the egg substitute into a medium bowl and stir in the oil, strained fruit and lemon juice. Stir the wet mixture into the dry ingredients. Spoon into the prepared baking pan and bake for 30 minutes. Remove from the oven and place on a rack to cool for 15 minutes, then turn out of pan. Sprinkle with powdered sugar.
Recipe Note*Whole Wheat, Stone-Ground and Graham Flour
Whole wheat, stone-ground and graham flour can be used interchangeably; nutrient values have little difference. Either grinding the whole-wheat kernel or recombining the white flour, germ and bran that have been separated during milling produces them. Their only differences may be in coarseness and protein content. Insoluble fiber content is higher in whole wheat, stone ground and graham flours, than it is in white flours.
Recipe makes 8 servings
Calories: 169; Fat: 3.5g; Cholesterol: 0mg; Sodium: 90mg