WW Chocoflan Cake

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The WW Chocoflan Cake is amazing. We use very light ingredients for this cake. The flavor still remains great with lighter products. Weight Watchers can easily have this dessert with no guilt. You can make this in 5 hours and 30 minutes. The calories and WW points for this dessert are very low. The WW Chocoflan Cake has two layers. You can also consider it a two-tone dessert. We utilize allulose, applesauce, and almond milk to make this cake. Allulose creates a lighter caramel. It can also blend easily. This cake has a base of chocolate. It has a flan center, which is creamy. The top of the cake is glossy. Make this cake for events, gatherings, celebrations, birthdays, or for tea time.

STATS:

  • Number of calories: 150 kcal
  • Prep duration: 20 minutes
  • Cook duration: 70 minutes
  • Cooling duration: 1 hour
  • Chilling duration: 4 hours
  • Total duration: 5 hours and 30 minutes
  • Cuisine: Mexican-American
  • Course: Dessert
  • Diet: Weight Watchers
  • Portion size: 1 slice
  • Servings: 12

EQUIPMENT:

  • Non-stick spray
  • Measuring spoons
  • Blender
  • Measuring cups
  • Whisk
  • Mixing bowls
  • Large roasting pan
  • 12-cup Bundt pan

INGREDIENTS:

CARAMEL:

  • 3 tablespoons allulose

CHOCOLATE CAKE:

  • 1 cup whole-wheat pastry flour
  • One large egg
  • ⅓ cup allulose
  • Half cup unsweetened almond milk
  • One teaspoon vanilla extract
  • Half cup unsweetened applesauce
  • ¼ cup cocoa powder (unsweetened)

FLAN:

  • 1 can of fat-free evaporated milk
  • Two tbsp milk powder (dry)
  • 2 large eggs
  • One cup milk (skim)
  • ⅓ cup allulose
  • One teaspoon vanilla extract

INGREDIENT NOTES:

ALLULOSE:

  • This is WW-friendly. It has no WW points. The calories for this are low as well. It can caramelize well. For a substitute, use brown sugar. The points will increase with its use.

WHOLE-WHEAT PASTRY FLOUR:

  • Whole-wheat pastry flour has few calories. It has fiber in it. This flour makes the cake lighter. For a substitute, use self-rising flour. This will make the cake softer.

UNSWEETENED ALMOND MILK:

  • This milk has no WW points. Hence, the mix for the cake remains lighter. You can use skim milk for substitution. With its use, WW points will increase.

APPLESAUCE:

  • With its use, we do not need oil. The cake remains moist with it. You can also utilize Greek yogurt. Another option is using mashed banana.

SKIM MILK & DRY MILK POWDER:

  • These give a similar feeling to condensed milk. These also have a low level of sugar. For an alternative, use condensed milk (fat-free & sweetened). It will increase WW points.

FAT-FREE EVAPORATED MILK:

  • There is no requirement for heavy cream. This can give the creamy element to the flan. For an alternative, use evaporated milk (regular). With its use, it will increase fat.

INSTRUCTIONS:

  1. Heat your oven to 175°C.
  2. Slightly grease the Bundt pan.

TO PREPARE CARAMEL:

  1. Take a small pan.
  2. Heat it above medium heat.
  3. Include allulose in it.
  4. Melt it and make it golden.
  5. Place it in the Bundt pan.
  6. Tilt it.
  7. Coat the base of the pan with it.

MAKE CAKE:

  1. Use a bowl for mixing.
  2. Include cocoa powder & flour in it.
  3. Mix them.
  4. Take another bowl, and mix the wet products in it.
  5. Mix both of the mixtures.
  6. Place the final mix in the pan.

PREPARE FLAN:

  1. Take a blender.
  2. Place all the ingredients for the flan in it.
  3. Blend it properly.
  4. Gradually pour this on top of the batter.
  5. Put the Bundt pan inside the pan (roasting).
  6. Put some water (hot) into the pan (roasting).
  7. Fill it only to its half.
  8. For 70 minutes, bake it.
  9. Take the Bundt pan out.
  10. Cool it down.
  11. Refrigerate the cake for 4 hours.
  12. Take it out in a plate after chilling.
  13. Allow the caramel to pour down.
  14. Enjoy your tasty cake.

SERVING SUGGESTIONS:

  • Chill the cake and place some fresh berries over it.
  • Sprinkle some cocoa powder over the cake for a nice presentation.
  • Make some iced tea. Serve this tasty cake with it.

TIPS:

  • To have neat cuts, completely chill the cake.
  • Utilize allulose for camelization.
  • Gradually include the flan.
  • You can prepare it beforehand.

STORAGE INFORMATION:

FRIDGE:

  • Take a sealed box. Place the cake inside it. Refrigerate it for only 5 days.

FREEZER:

  • Cut pieces of the cake. Place them for only 2 months.

FAQs:

Is using almond milk important?

  • You can use any milk that has zero WW points.

Is the taste of allulose fine?

  • This has a light taste.

When removing the cake, will it still be neat?

  • Yes, it will come out clean. Make sure to refrigerate it properly.

NUTRITIONAL INFORMATION:

Iron: 1.0 mg

Total carbs: 22 grams

Net carbs: 18 grams

Vitamin A: 190 IU

Calories: 150 kcal

Fiber: 3 grams

Calcium: 110 milligrams

Protein: 7 g

Portion size: 1 slice

Sodium: 150 mg

Potassium: 180 milligrams

WW Points: Three