One of my favorite desserts is crumb cake. Every time I go to a coffee shop and see crumb cake behind the glass, I’m always tempted to buy a piece. But I know it’s loaded with fat and excess sugar, so I never do. Which is why I decided to make my own crumb cake at home using healthier ingredients. And why not add some chocolate to it as well?!
I’m going to be completely honest with you…
This Chocolate Crumb Cake was one of the moistest cakes I’ve made! It was so delicious I found it hard to stop at just one piece. I love the layer of brown sugar, cocoa powder, and cinnamon in the middle.
To reduce the fat and calories in this cake, I used nonfat Greek yogurt, light ricotta cheese, and heart-healthy coconut oil.
Absolutely delicious. Of course, the kids loved it too. I also added a light cream cheese glaze. I find the cake presents better with some glaze on top, plus, it tastes wonderful.
This cake is so easy to make, it takes less than an hour. So the next time you are craving some crumb cake, make this Chocolate Chip Crumb Cake!
Recipe adapted from The Complete Light Kitchen
Ingredients
- 8 oz smooth light ricotta cheese
- 1/3 cup coconut oil, melted
- 3/4 cup honey
- 2 eggs
- 2 tsp pure vanilla extract
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup plain, nonfat Greek yogurt
- 1/2 cup dark chocolate chips
- 1/2 cup packed brown sugar
- 4 tsp unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 2 oz light cream cheese
- 1/4 cup icing sugar
- 1 Tbsp milk (more or less depending on desired consistency)
Instructions
Preheat oven to 350F. Spray a 9-inch Bundt pan with olive oil and set aside.
In a large bowl, beat the ricotta, oil, and honey. Add the eggs and vanilla, mixing well.
Combine the flour, baking powder, and baking soda in a separate bowl. Add the flour mixture to the cheese mixture in batches, alternating with the yogurt. Mix just until everything is incorporated. Stir in the chocolate chips. Pour half the batter into prepared Bundt pan.
Combine the brown sugar, cocoa, and cinnamon in a small bowl. Sprinkle half the mixture over the batter in the pan. Add the remaining batter and top with remaining sugar mixture.
Bake in preheated oven for 35 - 40 minutes, or until a toothpick inserted in the center comes out dry.
Cool the cake in the pan on a rack. When it's completely cool, invert carefully onto a serving plate.
Notes
Cal: 219 Fat: 9g Protein: 4g Fiber: 2g Sodium: 115mg Sugar: 24g
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{ 4 comments… read them below or add one }
Delicious and I bet you didn’t miss all that fat! I’m bookmarking this. Thanks for sharing!
Madison recently posted..Tone-It-Up Tuesday: Shoulder Style
LOL! No, we couldn’t tell it was low-fat
Enjoy!
OMG – this cake looks amazing!
Thanks! It sure is delicious
Hope you enjoy!