Low-Point Hot Fudge Chocolate Pudding Cake Directions:
- Preheat your oven to 350°F. Spray an 8-inch square baking dish with non-stick cooking spray.
- In a medium bowl, whisk together the flour, granulated sweetener, 2 tablespoons of cocoa powder, baking powder, and salt.
- Stir in the almond milk, applesauce, and vanilla extract until well combined. The batter will be thick.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the remaining 1 tablespoon of cocoa powder and the brown sugar substitute. Sprinkle this mixture evenly over the batter.
- Pour the hot water over the batter—do not stir.
- Bake for 35-40 minutes or until the top of the cake is set and slightly crispy. The cake will create its own fudge sauce underneath.
- Let it cool for 15 minutes before serving. Serve warm, and optionally top with fat-free whipped cream.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- All-purpose flour (1 cup): 14 points
- Granulated zero-calorie sweetener (2/3 cup): 0 points
- Unsweetened cocoa powder (3 tbsp): 2 points
- Unsweetened almond milk (1/2 cup): 0 points
- Unsweetened applesauce (1/4 cup): 0 points
- Vanilla extract (1 tsp): 0 points
- Brown sugar substitute (1/2 cup): 0 points
- Hot water (1 1/4 cups): 0 points
Total Points: 16 points for the entire cake
Servings: 9 servings
Points per Serving: 2 points per serving
Nutrition Facts:
- Calories: ~90 per serving
- Fat: ~2g
- Carbohydrates: ~18g
- Protein: ~2g
I await your comments! Enjoy!
