# Low-Fat Mexican Chocolate Cake > A lighter take on a classic Mexican chocolate cake — richly spiced with cinnamon and brightened with applesauce, low-fat yogurt and a touch of olive oil for moistness. It delivers chocolate depth with less fat and an optional simple low-fat cocoa glaze or a dusting of powdered sugar. Canonical URL: https://www.topshelf.recipes/recipes/low-fat-mexican-chocolate-cake ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 27, 2026 Last Updated: September 3, 2026 ## About This Recipe This Low-Fat Mexican Chocolate Cake is my go-to when I want chocolate that feels indulgent but won’t weigh you down. The recipe leans on unsweetened applesauce and low-fat yogurt to keep the crumb tender and springy while a splash of olive oil prevents the cake from drying out — the result is a cake with a soft, almost custardy interior and a deep, unsweetened cocoa backbone. Ground cinnamon folded into the cocoa gives a warm, aromatic lift that reads unmistakably Mexican without demanding chiles or cinnamon-heavy frosting. What makes this version work is a balance of texture and flavor economy: applesauce brings moisture and body, yogurt adds acidity to brighten chocolate flavor and strengthen structure, and a modest amount of olive oil preserves mouthfeel. It’s an easy, unfussy cake that’s ideal for weeknight desserts, coffee-hour gatherings, or for anyone cutting fat without sacrificing real chocolate character. Finish it simply with a thin yogurt-cocoa glaze or a dusting of powdered sugar, and you’ll have a slice that pairs beautifully with coffee or a bold tea. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 30 minutes - Total Time: 45 minutes - Servings: 8 - Difficulty: Easy - Category: Mexican ## Ingredients ### Preheat and combine dry ingredients - 1 1/2 cups All-purpose flour - 3/4 cup Unsweetened cocoa powder (stirred with 1 tsp ground cinnamon) - 1 cup Granulated sugar - 1 teaspoon Baking powder - 1/2 teaspoon Salt ### Whisk the wet ingredients - 1/2 cup Unsweetened applesauce - 2 tablespoons Extra-virgin olive oil - 1/2 cup Low-fat plain yogurt (0–2% fat) - 2 large Large eggs ### Finish, serve and moisture tips - 1/4 cup Powdered sugar (for dusting or low-fat glaze) ## Instructions ### 1. Preheat and combine dry ingredients Preheat the oven to 350°F (175°C). In a large bowl sift or whisk together the all-purpose flour, cocoa powder blended with 1 teaspoon ground cinnamon, granulated sugar, baking powder and salt until evenly combined and lump-free. ### 2. Whisk the wet ingredients In a separate bowl whisk the applesauce, olive oil, low-fat yogurt and eggs until smooth and slightly airy. If you like, add 1 teaspoon vanilla or a tablespoon of strong brewed coffee for extra depth (optional). ### 3. Combine wet and dry Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — do not overmix. The batter should be thick but pourable; scrape the bowl so there are no dry streaks. ### 4. Bake the cake Transfer batter to a lightly greased 8-inch (20 cm) round cake pan lined with parchment paper and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. ### 5. Cool and slice Let the cake cool in the pan 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice into 8 even slices with a sharp knife; this recipe yields 8 slices total. ### 6. Finish, serve and moisture tips For a simple low-fat cocoa glaze, whisk 2 tablespoons unsweetened cocoa (from the cocoa ingredient), 2–3 tablespoons low-fat yogurt and 2–3 tablespoons powdered sugar until smooth and spreadable, or alternatively dust the top lightly with powdered sugar. To keep the crumb moist store wrapped tightly at room temperature for 1–2 days or refrigerate in an airtight container and bring to room temperature before serving; adding a thin layer of yogurt glaze seals in moisture. ## Nutrition Estimated nutrition per serving (1 slice (104g)): - Calories: 255 kcal - Protein: 6.3 g - Carbohydrates: 51.2 g - Fat: 5.2 g - Saturated Fat: 1.3 g - Trans Fat: 0 g - Fiber: 3.1 g - Sugar: 27.5 g - Added Sugars: 24.9 g - Cholesterol: 1 mg - Sodium: 159 mg - Potassium: 252 mg - Calcium: 66 mg - Iron: 2.6 mg - Vitamin D: 0 mcg ## Tips ### Measure cocoa by weight Cocoa powders pack unevenly; spoon and level or better yet weigh to avoid a dry, over-cocoa batter that resists hydration from applesauce. ### Room-temperature ingredients Bring eggs and yogurt to room temperature so the batter emulsifies quickly and traps air for a lighter crumb. ### Fold, don’t beat Combine wet and dry just until streaks disappear to prevent gluten development that makes this cake tough rather than tender. ### Use a toothpick test Remove the cake when a toothpick comes out with a few moist crumbs — overbaking dries the reduced-fat crumb quickly. ### Seal to retain moisture If glazing, apply a thin layer while the cake is still slightly warm to help trap moisture and extend freshness. ## Variations and Substitutions ### Vegan swap Replace eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water), use a plant-based yogurt, and swap the olive oil for a neutral oil like canola for a vegan-friendly cake. ### Spiced Mexican version Stir 1/4 teaspoon ground ancho or chipotle chili and an extra 1/2 teaspoon cinnamon into the dry mix for a gentle smoky heat that complements the chocolate. ### Orange-chocolate twist Add 1 teaspoon orange zest to the batter and replace 1 tablespoon of yogurt with 1 tablespoon orange liqueur or juice for a bright citrus lift. ### Make into cupcakes Split the batter into a 12-cup muffin tin and bake 15–18 minutes; check early so the smaller cakes don’t overbake. ### Lower-sugar option Reduce granulated sugar to 3/4 cup and add 1–2 tablespoons of honey or maple syrup if needed for balance, or use coconut sugar as a 1:1 substitute for a deeper flavor. ## Notes This cake is great for weeknight dessert or a casual celebration when you want chocolate with less guilt. Home bakers will love how applesauce and yogurt keep the crumb tender while cinnamon gives a warm Mexican-chocolate note. ### Storage and Make-Ahead Store cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days; refrigeration extends life to 5 days but can firm the crumb, so bring to room temperature before serving. You can freeze whole or sliced portions wrapped in plastic and foil for up to 2 months; thaw overnight in the fridge and warm gently in a 300°F oven for 8–10 minutes to refresh. ### Serving Suggestions Serve slightly warm with a spoonful of low-fat yogurt or a light dollop of whipped cream for contrast, and scatter orange segments or fresh raspberries for brightness. For drinks, pair with strong coffee, café de olla, or a bold black tea to match the cocoa and cinnamon notes. ## Frequently Asked Questions ### Can I use sweetened applesauce? Yes — but reduce the granulated sugar by about 2 tablespoons if your applesauce is sweetened to avoid an overly sweet cake. ### Why does the recipe use olive oil instead of butter? Olive oil keeps the cake moist without the saturated fat of butter and blends smoothly with applesauce and yogurt; use a mild extra-virgin or light olive oil to avoid an olive flavor. ### My cake came out dense — what happened? Dense cake is usually from overmixing, too much flour from packing your measuring cup, or underbaking; next time measure flour properly, fold gently, and check doneness with a toothpick. ### Can I increase the spice level? Absolutely — add up to 1/4 teaspoon cayenne or 1/2 teaspoon ground ancho chili to the dry mix for a noticeable warmth, starting small and tasting the batter if you add spicy elements. ### How do I make the low-fat cocoa glaze? Whisk 2 tablespoons unsweetened cocoa with 2–3 tablespoons low-fat yogurt and 2–3 tablespoons powdered sugar until smooth; if too thick, thin with a teaspoon of milk, and spread while the cake is slightly warm for a glossy finish. ## Related Recipes and Guides - [Cheesy Enchilada Casserole](https://www.topshelf.recipes/recipes/cheesy-enchilada-casserole) - [Instant Pot Beef Enchiladas](https://www.topshelf.recipes/recipes/instant-pot-beef-enchiladas) - [Smoked Pulled Pork Enchiladas](https://www.topshelf.recipes/recipes/smoked-pulled-pork-enchiladas-mole-pellet-smoker) - [Vegan Black Bean Enchiladas](https://www.topshelf.recipes/recipes/vegan-black-bean-sweet-potato-enchiladas) - [Chicken Enchiladas Red Sauce](https://www.topshelf.recipes/recipes/chicken-enchiladas-red-sauce) - [Green Chile Chicken Enchiladas](https://www.topshelf.recipes/recipes/green-chile-chicken-enchiladas) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)