Weight Watchers Chocolate Raspberry Heart Cake

Indulge in the rich flavors of this Weight Watchers Chocolate Raspberry Heart Cake, a guilt-free dessert that’s as beautiful as it is delicious. Made with wholesome ingredients like unsweetened applesauce and non-fat milk, this light yet decadent cake is perfect for those looking to satisfy their sweet tooth on a healthier note. The combination of chocolatey goodness and a vibrant fresh raspberry topping creates a delightful balance of sweetness and tanginess, all while keeping calories in check. With its heart-shaped presentation, it’s an ideal dessert for special occasions or romantic evenings. Ready in just 40 minutes from start to finish, this low-calorie chocolate cake is as easy to make as it is to enjoy, offering a simple way to treat yourself and loved ones.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup granulated sugar
• 0.5 cup unsweetened applesauce
• 2 large egg whites
• 1 teaspoon vanilla extract
• 0.5 cup non-fat milk
• 1 cup fresh raspberries
• 2 tablespoons sugar substitute (such as stevia or erythritol)
• 1 tablespoon powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch heart-shaped cake pan (or a round pan, if unavailable).

Step 2

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

Step 3

In a large bowl, combine the granulated sugar, unsweetened applesauce, egg whites, and vanilla extract. Mix until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with the non-fat milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 5

Pour the batter into the prepared cake pan, spreading evenly.

Step 6

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7

While the cake cools, prepare the raspberry topping. In a small saucepan over medium heat, combine the fresh raspberries and sugar substitute. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5 minutes). Remove from heat and let cool.

Step 8

Once the cake is completely cool, spoon the raspberry topping over the top of the cake, spreading evenly.

Step 9

If desired, lightly dust with powdered sugar before serving.

Step 10

Slice into 8 pieces and enjoy this guilt-free dessert with friends and family!

Nutrition Facts

Serving size	(743.9g)

Amount per serving	% Daily Value*
Calories	1200.0

Total Fat 10.5g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 2.5mg	0%
Sodium 2059.8mg	0%
Total Carbohydrate 283.8g	0%
Dietary Fiber 34.0g	0%
Total Sugars 132.9g
Protein 37.2g	0%

Vitamin D 50IU	0%
Calcium 278.4mg	0%
Iron 16.4mg	0%
Potassium 1617.6mg	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: 6.9%

Protein: 10.8%

Carbs: 82.4%