Super Moist Low-Fat Chocolate Cake

I watched this clip of Bethenny making a lower fat version of chocolate cake. I thought the recipe looked pretty simple and I had all of the ingredients on hand (minus the oat flour) so I thought I would give it a try. I was curious since the recipe barely used any butter or eggs, which are usually essentials in a cake recipe. Though I didn't have oat flour on hand, I just replaced it with regular all-purpose flour (I know, not as "healthy"). I also used a good quality cocoa powder, which I think is important for the deep chocolate flavor.

The cake came out surprisingly moist and delicious for using only 2 tablespoons of oil and some water. I also liked baking it in a loaf pan, which make it easy to slice and also freeze individual portions to take out when I wanted a sweet treat. I also made the peanut butter glaze suggested to go along with the cake, which was good though a little runny, but I actually prefer to have the cake without the glaze and with a tall glass of cold milk.

I definitely recommend you give this recipe if you are craving chocolate cake and don't want to use any butter or eggs! Another plus, it's a one bowl recipe. Just mix and put into the pan.

 ^^Ingredients are all gathered with the recipe on my iPad (though the salt is not pictured here, oops!).

 ^^Mixing all of the dry ingredients together with a wooden spoon. 

 ^^Adding in all of the liquids to the bowl. 

 ^^Pour into a greased pan. I was out of cooking spray so I used a tad of butter. 

 ^^Not the most photogenic cake, but here it is cooling on a wire rack. Also notice, my cake doesn't have much height since my loaf pan is longer than most regular sized ones. 

^^Ready to be devoured with a glass of milk. 

Super Moist Low-Fat Chocolate Cake
About 8-10 slices 
Barely adapted from Bethenny.com

1 1/4 cups all-purpose flour
1 cup raw sugar
1/3 cup good quality unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon pure vanilla extract
2 tablespoons vegetable oil (I used corn oil because it's all I had)
1 teaspoon apple cider vinegar (I used regular apple vinegar)

Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius.

Grease a loaf pan or pan of your choice with cooking spray. I used a 13 x 5 inch loaf pan.

First combine all dry ingredients (up until the salt) in a large mixing bowl. Mix well.

Add the remaining ingredients and mix until just combined.

Pour the batter into the prepared loaf pan.

Bake in preheated oven for 35-45 minutes. Be sure to turn the pan around halfway through the baking time.

The cake is done when a toothpick inserted into the center of the cake comes out clean.

Cool the cake on a wire rack in the pan for about 10 minutes. Then release the cake from the pan and let cool completely on the wire rack.

Serve with a tall glass of cold milk, ice cream or some fresh berries. If you would like to make the peanut butter glaze, you can find the recipe here.

To freeze, I slice the cake in individual portions, wrap each in plastic wrap then place then all in a ziploc bag.