Being on a healthy eating plan means that I generally think about chocolate a lot more than usual. Which was a lot beforehand! I don’t find myself particularly hungry on the Slimming World eating plan but I do find myself wanting something chocolatey at around 11am. (And 3pm, and 7pm and 9pm.) And that’s where this recipe for Slimming World Chocolate Cake comes in.
You may have seen a Weetabix Chocolate Brownie recipe I made recently, which is really nice, especially with raspberries on top, but it’s important to a) keep trying different recipes out so I don’t get bored and b) Weetabix crumbs get everywhere.
Anyway, I’ve been searching for a chocolate cake recipe that is low in syns and something that I think the boys would also like and I found this flour-less and fat-less recipe. I tested it out this morning and I’ll be honest, it’s not like eating a slab of Black Forest Gateaux, but it was chocolatey, light and airy and really hit the spot.
It was also easy to make and didn’t take too long so I thought I’d share it with you.
Healthy Slimming World-friendly Chocolate Cake
- 6 eggs
- 1-2 teaspoons vanilla extract
- 70g sugar substitute (eg. Splenda)
- 60g cocoa powder
- Preheat over to 185°C (fan)
- Spray a little Frylight in a loaf tin and line with greaseproof paper
- Separate the eggs and in one bowl, mix the egg whites until they form soft peaks.
- In another bowl, mix the other ingredients together – the eggs yolks, Splenda, vanilla and cocoa. You may find the mixture a little stiff so it’s OK to add a little splash of water at this stage.
- Fold in the egg whites, a little at a time.
- Pour mixture into your tin.
- Bake for 25-30 minutes.
Mix your egg whites until they form soft peaks
Mix the other ingredients
The mixture should look something like this – I’ve added a little drop of water to soften it
Fold in the egg whites to the chocolate mixture
Pour mixture into your desired tin – I’ve used a regular loaf tin
The cake has risen nicely, but expect it to drop a little when it cools
For a first attempt, I’m really impressed. My scales aren’t particularly accurate so next time I may add more Splenda and less cocoa to try and sweeten it up a little … or invest in digital scales! I also missed a couple of bits of egg white whilst folding into the chocolate mixture, so I need to do that more thoroughly next time.
Once baked, the cake is lovely and risen but it will collapse on itself a little once cooled, but don’t worry. I’ve called it a Chocolate Cloud Cake because it’s as light as a cloud!
To serve, I’d add some fresh fruit, perhaps raspberries and strawberries, and a dollop of plain fat-free yogurt. Even better, I spread a teaspoon of chocolate spread on top to add the sweetness the cake is missing, and just syn it. The texture of the cake is even better and ‘cakey’ the next day!
My friend Emma suggested that maybe instead of using cocoa powder, you could use an Options or Highlights sachet – we’re not sure whether that could flavour a whole cake so I’ve tasked her with testing it out for me and we’ll report back! Would dramatically reduce the syn value in the cake. But if it works, it would mean you could have chocolate/mint, chocolate/orange cake etc – yum!
EDIT: The syn police have been in touch (Feb 2017) and rightly pointed out that since I wrote this post A YEAR AGO, sweetener is now synned. But like I say below, you’re all grown ups, you can do the syn research yourself I’m sure.
If you’re following Slimming World, you’ll be interested in knowing how many syns each slice contains and I’ve worked it out to approximately 1-2 syns per slice. Obviously, that depends on how big your slice is and what brand of cocoa powder you use. (I divided my loaf into 8 slices.) I worked it out this way. 60g of cocoa powder is approximately 8.5 tablespoons (according to Google, as each tablespoon is 7.38g) and it’s 1-1.5 syns per tablespoon. Now I’ve been pulled up on this point, saying I’m not right. I’m going by what Google has told me, but I’m not a nutritionist – I’m just trying to help you guys out by working it out as best as I can. So 12.75 syns per cake … therefore (dividing cake by 8) = 1.6 syns. I researched whether you need to syn cooked Splenda and I don’t think you do – huzzah! No syns in eggs and none in vanilla I’d say.
Please, just use this as a guide and try to work out the syns yourself, based on your own calculations – I don’t want to be held to ransom on this one!
This is also a great recipe if you’re avoiding gluten or if you are a diabetic. Also, you could reduce the cooking time slightly, bake in a tray and cut into smaller squares making Slimming World Chocolate Brownies – and each square would be even less syns.