Low Sodium Chocolate Cake
Author
Ingredients1/3 cup cocoa
1 tablespoon plus 1/2 teaspoon baking powder
3/4 cup water
2/3 cup fat free milk
4 ounces baby food prunes
1/4 cup canola oil
1 teaspoon vanilla
4 large egg whites
1/4 teaspoon cream of tartar
1 3/4 cups sugar
Sift together the flour, cocoa and baking powder. Whisk together the water, milk, prunes, oil and vanilla. Pour into a well in the flour mixture and stir until combined. Beat the egg whites with a mixer until foamy. Add the cream of tartar and gradually add the sugar, beating after each addition until the egg whites form soft peaks. Gently fold egg whites into the batter. Grease either a 9x13 pan or two 8 or 9 inch cake pans (round or square) and line the bottom with wax paper or cooking parchment. Pour batter into pan and bake at 375F for 35-40 minutes. Cool in pan for 5 minutes, then remove to cool. Serve warm or at room temperature.
24 servings
Calories 140
Fat 2.5 g
Sodium 71 mg
Carbohydrates 27 g
Fiber 1 g
Sugars 16 g
Protein 3 g
I don't know if you've ever thought about it, but baked breads, cakes, cookies, etc can actually be pretty high in sodium. So, whether you are forced to adhere to a low sodium diet, or whether you've just decided to be healthier, this recipe will help you have a delicious treat with less guilt. Happy holidays!!!
