Triple Chocolate Sour Cream Bundt Cake Low Fat

Indulge in the decadence of a dessert that doesn’t compromise on flavor or health with this Triple Chocolate Sour Cream Bundt Cake (Low Fat). This show-stopping treat brings together three layers of chocolatey goodness—cocoa powder, semi-sweet chocolate chips, and mini chocolate chips—all while maintaining a lighter profile thanks to smart ingredient swaps like low-fat sour cream and unsweetened applesauce. The result is a moist, tender Bundt cake with a rich chocolate flavor and just the right touch of sweetness. Perfect for celebrations or everyday indulgence, this easy-to-make cake is baked in under an hour and finished with a delicate dusting of confectioners’ sugar for an elegant touch. Whether you're watching your fat intake or just craving a guilt-free dessert, this irresistible low-fat triple chocolate Bundt cake is the ultimate crowd-pleaser!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 10

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 0.5 cup unsweetened applesauce
• 0.75 cup low-fat sour cream
• 2 large eggs
• 1.5 teaspoons pure vanilla extract
• 0.75 cup semi-sweet chocolate chips
• 0.25 cup mini semi-sweet chocolate chips
• 1 tablespoon confectioners' sugar, for garnish (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a standard Bundt pan thoroughly with non-stick cooking spray or a light coating of oil.

Step 2

In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, whisk together granulated sugar, light brown sugar, and unsweetened applesauce until well combined.

Step 4

Add in the low-fat sour cream, eggs, and vanilla extract to the sugar mixture and whisk until smooth and fully incorporated.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cake tender.

Step 6

Fold in the semi-sweet chocolate chips and mini semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 7

Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with only a few crumbs (not wet batter).

Step 9

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 10

Once the cake is fully cooled, dust the top with confectioners' sugar if desired. Slice and serve!

Nutrition Facts

Serving size	(1123.5g)

Amount per serving	% Daily Value*
Calories	3221.5

Total Fat 89.2g	0%
Saturated Fat 51.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 420mg	0%
Sodium 1348.8mg	0%
Total Carbohydrate 618.4g	0%
Dietary Fiber 61.9g	0%
Total Sugars 375.6g
Protein 77.1g	0%

Vitamin D 80IU	0%
Calcium 641.8mg	0%
Iron 35.6mg	0%
Potassium 2969.2mg	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: 22.4%

Protein: 8.6%

Carbs: 69.0%