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chocolate buttermilk cake fat free or low fat


recently made this for a family dinner and it was enjoyed by all (until they found out it was healthy that is). it is moist and light yet chcocolatey enough to satisfy your cravings. the secret to this cake is the moist and fluffy "frosting." not only does it make a nice contrast to the buttermilk cake it keeps the dish from having that dry quality characteristic of non-fat baking. for that reason, it is best to let your finished cake fully chill, overnight if possible. the tablespoon of oil is optional and makes this a low fat not fat free option. the nutritionals given for this cake without the oil are 156 calories, 1.3g fat, 1.4g fiber, and 0g cholesterol.


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  1. Preheat oven to 350 degrees
  2. Sift together the flours
  3. Cocoa
  4. Sugar and baking soda into a large mixing bowl
  5. In a small bowl combine the buttermilk
  6. Water and vanilla extract
  7. Combine the buttermilk mixture with the dry ingredients and pour into a 9" by 13" pan prepared with a light dose of cooking spray
  8. Bake for 30-33 minutes or until a toothpick in the center comes out clean
  9. Cool the cake to room temperature
  10. For the frosting
  11. Combine the cocoa with the yogurt
  12. Then fold in the whipped topping
  13. Top the cake with the frosting and chill for 3 hours to overnight

Step 8

Total Time in Minute 50

Ingredients Count 11

cooking chocolate buttermilk cake  fat free or low fat

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Unbleached all-purpose flour

Oat flour



Baking soda


Fat-free buttermilk


Pure vanilla extract

Non-fat vanilla yogurt

Light whipped topping

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