Homemade Skinny Chocolate Cake

Be still my chocolate loving heart, a moist chocolate cake made from scratch with only three tablespoons of oil in the entire cake! Top this with some chocolate syrup and fresh raspberries and oh my, what a chocolate dessert!

I’ve been experimenting making a cake from scratch with less fat for a few days now and after a few rounds I finally got it to where my taste testers (aka husband and friends) all thought it was great and couldn’t believe it was light.

My secret? There’s pudding, yogurt and applesauce in the mix!

This recipe was created for those of you who like to make their cakes from scratch, but if you prefer a quicker method by using a box cake mix as an ingredient, see my Super Moist Low Fat Chocolate Cupcake recipe.

This cake rises beautifully and the coffee brings out the flavor of the chocolate. Will it work without the pudding? Yes, however the texture will change and you’ll need to increase the sugar. Can you use less oil? Yes, but I’ve already cut out more than half, and using less will work, but the texture will be drier.

I made this in a 13 x 9-inch pan and used a heart cookie cutter to cut out hearts, but you can make this into 24 cupcakes, a bundt cake or 2 rounds. Hope you enjoy!

Homemade Skinny Chocolate Cake
Servings: 20 • Serving Size: 2.5 x 2.25 inch slice • Points +: 4 pts • Smart Points: 7
Calories: 163 • Fat: 2.8 g • Protein: 3.2 g • Carb: 33.2 g • Fiber: 1.6 g • Sugar: 19.7 g
Sodium: 335 mg


  • 1 1/2 cups sugar
  • 3 tbsp canola oil
  • 4 oz unsweetened apple sauce
  • 1 egg
  • 2 egg whites
  • 1 cup HOT coffee
  • 3/4 cups unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 1 cup fat free milk
  • 2 cups cake flour (not self rising)
  • 1 package instant chocolate pudding (not sugar free)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 cup plain fat free Greek yogurt
  • spray oil


Preheat oven to 325°F. Lightly spray and flour your cake pan.

In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)

In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside. (wet ingredients)

In a stand mixer on low speed combine the sugar and oil; mix to combine well.  

Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.

Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.

Last step is to add the Greek yogurt and just stir to combine.
Pour into the cake pan and transfer to oven.

Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes.