Low-fat chocolate fudge cake
As well as being lower in fat, this recipe from the California Prune Board uses puréed prunes to replace some of the sugar (drain and blend tinned prunes in fruit juice). Make it even healthier by not making any icing and instead serving with a dollop of low-fat natural yoghurt.
Calories per square (137g): 381
Fat per square (137g): 3g
150g prune purée
3 egg whites
7.5ml vanilla essence
150g plain flour
200g caster sugar
75g cocoa powder
1 1/2 level tsp baking powder
1/4 level tsp bicarbonate of soda
1/4 level tsp salt
For the icing (optional):
275g icing sugar
25g cocoa powder
50ml skimmed milk
- Preheat oven to 180ºC (350ºF), gas mark 4. Grease and line the base of a 25.5 x 16cm shallow baking tin.
- To make the cake, beat together the first four ingredients until smooth and light. Add remaining cake ingredients and mix thoroughly.
- Spread mixture into the prepared tin. Bake for about 40 minutes or until firm to the touch. Leave in the tin to cool completely then cut into 7.5cm squares.
- To make icing, beat together the icing ingredients until smooth. Spread onto cooled cake.