3 Syn Chocolate Cake Recipe

3 Syn Chocolate Cake Recipe 

This Slimming Friendly Chocolate Cake is low in calories and fat, but high in chocolate enjoyment! Easy to make, gluten-free, and compatible with major weight loss programs such as Weight Watchers and Slimming World.

THIS IS WHY IT’S A MUST-BAKE!

  • It takes only minutes to prepare.
  • Out of the oven in 35 minutes.
  • Moist, chocolatey, and delightful.
  • Gluten-free
  • High in fibre.
  • Low fat.
  • Low in calories: only 140 per slice!
  • 5 Weight Watchers Smart Points SW 3-5 Syns (depending on extra toppings).

This wonderful Chocolate Cake is low in calories and fat, but high in chocolate enjoyment! Easy to prepare and appropriate for popular weight loss programs such as Weight Watchers and Slimming World.

Prep Time: 5minutes

Cook Time: 35minutes

Total Time: 40minutes

Servings: 10 – 12 slices

Ingredients for 3 Syn Chocolate Cake Recipe:
  • Cake release or Fry light for the cake tin
  • 400 g (14oz) tin black Beans drained and rinsed
  • 5 large eggs
  • 50 g (½ cup) cocoa powder (unsweetened)
  • 4 tbsp ground almonds HExB
  • 5 tbsp brown sugar
  • 5 tbsp Sukrin Gold or other granulated sweetener
  • 1 tsp ground cinnamon or vanilla extract
  • 1 tsp baking powder (check it is Gluten Free)
  • ½ tsp bicarbonate of soda (baking soda)
  • 50 g (3 tbsp) lighter vegetable spread, melted I used Flora Light Proactive
  • To decorate (optional)
  • 50 g (¼ cup) dark chocolate chips, melted or Sweet Freedom Chocolate Shot
  • Fresh fruit such as raspberries or strawberries optional
Instructions for 3 Syn Chocolate Cake Recipe:
  1. Preheat the oven to 180°C / 350° F.
  2. Spray a spring form cake tin (18cm/7inch) with cake release or low-calorie cooking spray.
  3. Line the bottom with baking paper.
  4. Place all of the ingredients in a food processor or smoothie maker, such as a Nutribullet.
  5. Blitz until the batter is smooth and rather runny.
  6. Place the batter in the prepared tin.
  7. Bake for 35-40 minutes, until well risen, springy to the touch, and just beginning to pull away from the tin’s borders.
  8. Cool the cake in the tin for 10 minutes before carefully turning it out onto a plate.
  9. Let the cake cool fully before adding any toppings.
  10. Drizzle the cake with melted chocolate or a low-calorie syrup, such as Sweet Freedom Chocolate Shot.
  11. Serve with fresh fruit, such as strawberries or raspberries, or warm with a small amount of mild custard.

Notes: Store this cake in an airtight container for a few days. You may also freeze it in slices, carefully covered, for up to two months. Thaw overnight in the fridge, then microwave for a few seconds before serving.

Nutritional Info:

Calories: 140kcal | Carbohydrates: 14g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 275mg | Potassium: 302mg | Fiber: 5g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg

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