Who doesn’t love a slice of rich, fudgy chocolate cake? I know I do! Chocolate mud cake, in particular, is the ultimate indulgence with its dense and moist texture. But did you know that most mud cake recipes are loaded with butter or oil, sugar, and sometimes heavy cream, making them pretty high in points? The good news is that you can still enjoy that same fudgy texture by swapping certain ingredients for healthier alternatives. Meet the Weight Watchers Mud Cake!
This recipe is perfect for those who want to keep things light because it is just 2 points per slice when you use low-calorie sweetener. And if you’re feeling a little extra, you can add an optional glaze for just 1 extra WW point, bringing the total to 3 points. Also, you can modify the recipe to fit the ingredients you have on hand. No low-calorie sweetener? No problem, granulated sugar works just as well. I’ll discuss below how this swap affects the WW points.
Why You Should Try This Recipe
- It is low-point, low-calorie, and low-fat. If you are someone who watches your calorie and fat intake, you’ll be happy to learn that this cake is only 67 calories per slice! It also has only 1.4g of total fat, and 2 Weight Watchers points in every serving. This lightened-up chocolate mud cake can be your new go-to when craving something sweet.
- You can have it in the oven in less than 10 minutes. This recipe is so easy to make! You don’t even have to break out your electric mixer if you don’t want to. You can easily make the batter by hand. Just grab a large bowl and a whisk.
- It’s a crowd-pleaser. It’s perfect for gatherings and celebrations, as it can serve a crowd and impress everyone with its decadent flavor. Plus, it’s a simple cake that can be decorated however you like.
Serving Size: 1
Number of Servings: 14
Time to Cook: 25 minutes
WW Points Per Recipe: 2
Ingredients Needed To Make A Weight Watchers Mud Cake
- 1 ⅓ cup all-purpose flour
- 1 cup low-calorie sweetener or granulated sugar (I used monk fruit sweetener with erythritol)
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsweetened almond milk (or milk of choice)
- ⅓ cup unsweetened applesauce
- 2 eggs
- ¾ cup hot brewed coffee (or hot water)
- 1 tsp vanilla extract
How To Make A Weight Watchers Mud Cake (Step By Step)
- Preheat oven to 325F. In one bowl, combine the wet ingredients, minus the coffee, and mix until combined.
- Separately, whisk or sift the dry ingredients to get rid of any lumps.
- Add the dry ingredients to the wet, stirring to combine.
- Add the hot coffee and gently fold until the batter comes together.
- Transfer the batter to a greased 9-inch round baking pan.
- Bake the cake for 25-30 minutes until the center is springy or a toothpick inserted comes out clean.
- Allow to cool before decorating and serving. Enjoy!
Variations and Substitutions
If you want to create a chocolate glaze like the photos, here is how to do so:
Chocolate Glaze: Heat 3 fl oz of unsweetened almond milk or low-fat milk in the microwave until steaming. Pour the hot milk over 3 fl oz of dark chocolate chips (such as Lily’s brand) and stir to melt the chocolate and create a glaze. Add a few more chocolate chips if it is too runny. Spread over the cooled cake. The glaze adds 1 WW point to each slice. It will also add approximately 23 calories per piece.
There are other ways to modify the recipe, though!
- Sugar: If you don’t like baking with low-calorie sweeteners, you can make this recipe with regular granulated sugar. Keep in mind that this will increase the points amount to 6 WW points per slice rather than 2!
- Milk: Any milk will work, not just unsweetened almond milk. However, using other types of milk can affect the amount of points, so you would have to put it into your WW calculator.
- Garnishes: There are plenty of ways to serve this cake if you have some extra points to use up! For instance, serve it with vanilla ice cream, whipped cream, and caramel sauce, or turn it into a Mississippi mud cake with chocolate frosting, pecans, and marshmallows.
- For a zero-point garnish, serve it with fresh strawberries, raspberries, or blueberries!
Tips and Tricks For Making A Weight Watchers Mud Cake
- You can bloom the cocoa powder in the hot coffee for a richer chocolate flavor before adding it to the batter. Combine the two and allow it to sit for a few minutes. Coffee enhances the flavor of the chocolate!
- If you are using a low-calorie sweetener, make sure to use a 1:1 ratio product. This means that it can be an exact cup-for-cup replacement for granulated sugar and will not make the dessert sickly sweet.
- If you wish, you can split the batter into two 8-inch cakes, which will give you slightly thinner cakes that you can stack on top of each other, turning this into a layered cake.
- Don’t overbake it! This is supposed to be a fudgy cake. As soon as you gently press the center with your finger and it doesn’t leave an indent in the cake, it is ready to be removed from the oven.
- You can freeze this cake if you wish. Either freeze the entire cake or individual slices. Make sure to tightly wrap it in a couple of layers of plastic wrap to prevent it from getting freezer-burned.
Related Recipes
Double Chocolate Banana Muffins
Coconut Raspberry Chocolate Cake
Double Chocolate Banana Pudding Loaf
Double Chocolate Espresso Oatmeal Muffins
Weight Watchers Mud Cake
Ingredients
- 1 ⅓ cup all-purpose flour
- 1 cup low-calorie sweetener or granulated sugar, (I used monk fruit sweetener with erythritol)
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup unsweetened almond milk, (or milk of choice)
- ⅓ cup unsweetened applesauce
- 2 eggs
- ¾ cup hot brewed coffee, (or hot water)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325F. In one bowl, combine the wet ingredients, minus the coffee, and mix until combined.
- Separately, whisk or sift the dry ingredients to get rid of any lumps.
- Add the dry ingredients to the wet, stirring to combine.
- Add the hot coffee and gently fold until the batter comes together.
- Transfer the batter to a greased 9-inch baking pan.
- Bake the cake for 25-30 minutes until the center is springy or a toothpick inserted comes out clean.
- Allow to cool before decorating and serving. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t do sweetner of any kind. Would you estimate how much sugar I could use instead? Thanks
Thanks for reading Jean.
If you want to use sugar you can just replace the low calorie sweetener 1:1 with sugar.