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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Chocolate Cake

Source: dLife

A traditional Mexican chocolate cake with a pinch of ground red pepper.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	164.5

Total Carbs	29.1 g

Dietary Fiber	1.2 g

Sugars	14.9 g

Total Fat	3.6 g

Saturated Fat	0.6 g

Unsaturated Fat	1.5 g

Potassium	122.1 mg

Protein	4.6 g

Sodium	276.2 mg

Dietary Exchanges 3.6 Fat, 0.1 Milk, 0.8 Other Carbs, 0.7 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375 degrees F.
In a medium bowl, combine the first 8 ingredients. Make a well in center of mixture.
Combine buttermilk, egg substitute, and oil and add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into an 8-inch round cake pan coated with cooking spray. Sprinkle with toasted almonds.
Bake for 25 minutes, or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack.
Serve warm.