Low Fat Chocolate Ice Cream Cake

Indulge in a guilt-free dessert with this Low Fat Chocolate Ice Cream Cake, a delightful fusion of rich chocolate flavor and creamy decadence made lighter with wholesome ingredients. This recipe features a tender cake base made from whole wheat flour, unsweetened cocoa powder, and a touch of unsweetened applesauce, creating a moist yet low-fat foundation. Topped with a velvety layer of softened low fat chocolate ice cream and frozen to perfection, this cake offers the ultimate treat without compromising your healthy lifestyle. Perfect for celebrations or an everyday indulgence, this easy-to-make dessert is ready in just 30 minutes of prep time, plus freezing, and serves 8. Satisfy your chocolate cravings while staying health-conscious with this irresistible low-fat dessert option.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 500 grams low fat chocolate ice cream
• 120 grams whole wheat flour
• 30 grams unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 2 large egg whites
• 100 grams granulated sugar
• 80 grams unsweetened applesauce
• 1 teaspoon vanilla extract
• 120 milliliters low fat milk
• 1 unit nonstick cooking spray

Directions

Step 1

Allow the low fat chocolate ice cream to soften at room temperature for about 10-15 minutes.

Step 2

Preheat your oven to 180°C (350°F). Line a 9-inch (23cm) springform pan with parchment paper and lightly spray with nonstick cooking spray.

Step 3

In a medium mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt.

Step 4

In another bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and holds stiff peaks.

Step 5

Gently fold the dry ingredients into the egg white mixture, alternating with the unsweetened applesauce and vanilla extract, until just combined.

Step 6

Pour the cake batter into the prepared springform pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool completely on a wire rack.

Step 9

Once the cake is completely cooled, spread the softened low fat chocolate ice cream evenly over the top of the cake while it's still in the springform pan.

Step 10

Smooth the top of the ice cream layer with a spatula and cover the pan with plastic wrap.

Step 11

Freeze the cake for at least 4 hours or until firm.

Step 12

When ready to serve, remove the sides of the springform pan by running a knife around the edge. Slice the cake into 8 servings and enjoy!

Nutrition Facts

Serving size	(1032.6g)

Amount per serving	% Daily Value*
Calories	1623.2

Total Fat 20.4g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 56.1mg	0%
Sodium 2140.3mg	0%
Total Carbohydrate 334.9g	0%
Dietary Fiber 31.3g	0%
Total Sugars 190.8g
Protein 53.3g	0%

Vitamin D 62.9IU	0%
Calcium 834.0mg	0%
Iron 12.1mg	0%
Potassium 2303.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.6%

Protein: 12.3%

Carbs: 77.1%