Low Fat Chocolate and Pineapple Cake Recipe

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Low Fat Chocolate Pineapple Cake

Ingredients

Sponge

  • 150 g/ 5½ oz/ 2/3 cup of low-fat spread
  • 125 g/ 4½ oz of caster (superfine) sugar
  • 100 g/ 3½ oz/ ¾ cup of self-raising flour, sieved (strained)
  • 3 tbsp of cocoa powder, sieved (strained)
  • 1½ tsp of baking powder
  • 2 eggs
  • 225g/ 8 oz of can pineapple pieces in natural juice
  • 125 ml/ 4 fl oz/ ½ cup of low-fat thick natural yogurt
  • About 1 tbsp of icing sugar
  • Grated chocolate, for decoration

    • Step-by-Step Preparation

    1. Lightly grease a 20 cm/ 8 inch square cake tin (pan) with some margarine or butter.
    2. Place the low-fat spread, caster (superfine) sugar, flour, cocoa powder, baking powder and eggs in a large mixing bowl.
    3. Beat with a wooden spoon or electric beater or K-beater until smooth and creamy.
    4. Pour the cake mixture into the prepared tin (pan) and level the surface.
    5. Bake in a preheated oven, 190°C/ 325°F/ Gas Mark 5, for 20 to 25 minutes or until springy to the touch.
    6. Leave to cool slightly in the tin (pan) before transferring to a wire rack to cool completely.
    7. Drain the pineapple, chop the pineapple pieces and drain again.
    8. Keep a little pineapple for decoration, then stir the rest into the yogurt and sweeten to taste with icing (confectioners') sugar.
    9. Spread the pineapple and yogurt mixture over the cake and decorate with the reserved pineapple pieces.
    10. Sprinkle the cake top with some grated chocolate.

    Baking Guide

    1. Store the cake, undecorated, in an airtight container or up to 3 days.
    2. Once garnished, refrigerate and finish serving the cake within 2 days.
      3.

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