Mexican Cocoa Cake Recipe

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Mexican Cocoa Cake
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Ingredients:

Directions:

  1. In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon. In a large bowl, beat egg whites, brown sugar, yogurt, vanilla, and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened.
  2. Pour batter into an 8-inch-square nonstick (or greased regular) baking pan. Bake in a 350-degree F oven until center of cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15 minutes; then invert it onto a serving plate. Serve warm or cool. If made ahead, wrap cooled cake airtight and store in a cool place until next day (freeze for longer storage).
  3. Just before serving, sift powdered sugar over cake. To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving; then top with Spiced Cream, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.27 Kcal (1019 kJ)
Calories from fat 6 Kcal
% Daily Value*
Total Fat 0.67g 1%
Cholesterol 1.97mg 1%
Sodium 294.3mg 12%
Potassium 334.44mg 7%
Total Carbs 53.37g 18%
Sugars 49.1g 196%
Dietary Fiber 1.81g 7%
Protein 8.54g 17%
Iron 1.3mg 7%
Calcium 132.8mg 13%
Amount Per 100 g
Calories 187.33 Kcal (784 kJ)
Calories from fat 4.62 Kcal
% Daily Value*
Total Fat 0.51g 1%
Cholesterol 1.52mg 1%
Sodium 226.63mg 12%
Potassium 257.53mg 7%
Total Carbs 41.09g 18%
Sugars 37.81g 196%
Dietary Fiber 1.39g 7%
Protein 6.57g 17%
Iron 1mg 7%
Calcium 102.3mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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