Skinny Moist Pumpkin Shaped Chocolate Cake
This Skinny Moist Pumpkin Shaped Chocolate Cake is so divine and only 50 calories per slice. You feel like you're in heaven when you take your first bite. Especially because you know it's only 50 calories! The entire cake is only 600 calories so technically you could eat the entire thing as a meal. I definitely wouldn't recommend it but you totally could. Especially when it's just one of those days where you come home and all you want is chocolate and to watch reruns of Friends. We've all been there, haven't we? Please tell me I'm not the only one. Well, just know this cake will be completely guilt free. Have a slice or two or the entire cake?
I have to admit, I tried to make this recipe and the first few times failed. This isn't the first time this has happened but at least you know I'm going to keep trying to get you the best recipe. Finally, we have ourselves a moist skinny chocolate cake. I know we all hate the word "moist" but it's the best way I can describe it. The "not dry at all" chocolate cake? That doesn't do it justice.
Making Food Fun
My favorite thing is to make food fun so I made the cake into a pumpkin to keep up with the Halloween theme. The great thing about buying different molds, is you can turn something with no theme at all, into a theme. If I had forgotten to make something for a Halloween potluck, no problem - let me grab some random ingredients in my house and throw it in a mold. Same goes for all the holidays. This chocolate cake can be an Easter bunny, Santa's reindeer, a heart for Valentine's day, really anything you need it to be. Kind of like a crazy, busy, sometimes forgetful Mom's best friend. If you know, you know.
If you haven't already, you have to check out these homemade reese's that I turned into pumpkins and brains. So spooky!
Skinny Moist Pumpkin Shaped Chocolate Cake
Here's what you'll need:
- All purpose flour
Now, you can use gluten free or almond flour if you'd like but I made mine with regular flour.
- Cocoa powder
- Baking soda
- Salt
- Water
- Unsweetened applesauce
- Vanilla extract
- Pumpkin shaped mold
- Monk fruit sweetener
My favorite is Splenda's Monk Fruit sweetener.
- Plain Greek yogurt
Lastly, this is what makes the cake very spongy and moist.
Homemade Frosting
The macros on this cake are awesome but I prefer my cake with a little bit of frosting. But, I wanted to give you the basics for a chocolate cake so that you could have the freedom to top it with whatever you like. So for me, I'll whip up a homemade frosting. Now, be sure to calculate the macros for whatever frosting you decide to use and add that to that of the cake.
Here's a few options:
- Sugar Free Pudding Mix - follow the directions on the back to treat it as a frosting.
- 1 cup of plain greek yogurt and 1/3 cup confectioners sweetener.
- 1 cup of cream cheese, 1/3 cup confection swerve, and a dash of unsweetened almond milk just until smooth.
- 1 cup All Purpose Flour
- 6 tablespoons Cocoa Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 3/4 cups Monk Fruit Sweetener
- 1/4 cups Plain Greek Yogurt
- 3/4 cups Water
- 1/4 cups Unsweetened Apple Sauce
- 2 teaspoons Vanilla Extract
Preheat your oven to 350° degrees.
Spray your pumpkin cake pan with non-stick spray.
In a mixing bowl, combine flour, cocoa powder, baking soda, salt and sweetener.
In another mixing bowl, combine unsweetened applesauce, yogurt, water and vanilla extract.
Combine your wet and dry ingredients and stir. Be careful not to over mix.
Add your batter to your greased baking pan.
Bake for 24-26 minutes or until you toothpick comes out clean.
Lightly dust with swerve powdered sugar or frosting of your choice.
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 50kcal
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 9g3%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.