WW Gansito Cake

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The WW Gansito Cake is yummy and has 185 kcal per serving. Takes three hours and ten minutes to prepare this dessert. It contains white whole wheat flour,  unsweetened cocoa powder, baking powder, salt, granulated monk fruit sweetener, baking soda, unsweetened applesauce, vegetable oil, eggs, vanilla extract, unsweetened almond milk, egg whites, strawberries, lemon juice, cornstarch, water, reduced-fat cream cheese, sugar-free semisweet chocolate chips, nonfat Greek yogurt, & sugar-free chocolate sprinkles. Serve this cake with black coffee, fruit salad, frozen Greek yogurt, espresso, or cottage cheese. Keep this WW Gansito Cake for 4 days in the refrigerator.

STATS:

  • Total Time: 3 hours 10 minutes
  • Course: Dessert
  • Servings: 12
  • Cooking Time: 30 minutes
  • Serving Size: 1 slice
  • Calories: 185 kcal
  • Preparation Time: 40 minutes
  • Cuisine: Mexican
  • Diet: Weight Watchers
  • Chilling Time: 2 hours

EQUIPMENT:

  • 9×13-inch baking pan
  • Large mixing bowl
  • Electric hand mixer
  • Whisk
  • Medium mixing bowl
  • Rubber spatula
  • Measuring cups
  • Offset spatula
  • Microwave-safe bowl
  • Measuring spoons
  • Saucepan
  • Cooling rack

INGREDIENTS:

THE CHOCOLATE CAKE:

  • 2 cups white whole wheat flour
  • Half cup unsweetened cocoa powder
  • 2 tsp baking powder
  • Quarter tsp salt
  • 2 tbsp vegetable oil
  • Half cup unsweetened applesauce
  • 2 large eggs
  • One cup unsweetened almond milk
  • 2 large egg whites
  • ¾ cup granulated monk fruit sweetener
  • 2 tsp vanilla extract
  • Half tsp baking soda

THE STRAWBERRY JAM:

  • 2½ cups chopped strawberries
  • 2 tsp cornstarch
  • Quarter cup granulated monk fruit sweetener
  • 1 tbsp lemon juice
  • Two tbsp water

THE CREAM CHEESE FROSTING:

  • Quarter cup powdered monk fruit sweetener
  • 1 cup non-fat plain Greek yogurt
  • 8 ounces reduced-fat cream cheese, softened
  • One tsp vanilla extract

FOR THE CHOCOLATE GANACHE:

  • ¾ cup sugar-free semisweet chocolate chips
  • Two tbsp non-fat Greek yogurt
  • ⅓ cup unsweetened almond milk
  • One tsp vanilla extract

TOPPINGS:

  • 1 tbsp sugar-free chocolate sprinkles
  • 4 to 5 sliced strawberries

INGREDIENT NOTES:

WHITE WHOLE WHEAT FLOUR:

  • It gives soft texture to the cake and gives more fiber than regular all-purpose flour. You may use whole wheat pastry flour as another choice.

UNSWEETENED COCOA POWDER:

  • This powder gives a rich chocolate taste that makes the cake classic. It gives color without adding extra fat. You may use Dutch-process cocoa as an alternative.

GRANULATED MONK FRUIT SWEETENER:

  • It gives low calories and points to the cake. You may use erythritol as a substitute.

NON-FAT PLAIN GREEK YOGURT:

  • Yogurt makes the frosting light and gives creamy consistency. Include fat-free vanilla Greek yogurt as another option.

INSTRUCTIONS:

PREPARE THE CAKE:

  1. Warm the oven to 350°F and coat the dish with cooking spray.
  2. Whisk baking powder, flour, salt, cocoa powder, and baking soda in a medium bowl.
  3. Then beat monk fruit sweetener, applesauce, vegetable oil, eggs, vanilla, and egg whites in a large bowl to make a smooth mixture.
  4. Slowly mix the dry ingredients to make a batter, then add it into the pan.
  5. Include the batter in the pan to bake for 32 minutes.
  6. Now cool the cake for 15 minutes, then place it on the cooling rack.

MAKE THE STRAWBERRY JAM:

  1. Cook chopped strawberries, monk fruit sweetener, and lemon juice in the saucepan on moderate setting for 8 minutes.
  2. Mash some of the strawberries, then make a cornstarch slurry.
  3. Add cornstarch slurry to the strawberries and cook for 3 minutes.
  4. Turn off the heat and cool the jam completely.

CREAM CHEESE FROSTING:

  • Make a smooth mixture by beating the softened reduced-fat cream cheese.
  • Mix Greek yogurt, powdered monk fruit sweetener, and vanilla.
  • Beat the ingredients for 2 minutes, then refrigerate the frosting.

PREPARE THE CHOCOLATE GANACHE:

  1. Warm the almond milk, then add it on the chocolate chips.
  2. Let it sit for two minutes and stir for a smooth mixture.
  3. Add Greek yogurt and vanilla, then refrigerate for 30 minutes.

ASSEMBLE THE CAKE:

  1. Leave the cooled cake in the pan and spread the cooled strawberry jam on the cake.
  2. Then carefully include the cream cheese frosting on the jam.
  3. Spread the chocolate ganache on the frosting and decorate with sugar-free chocolate sprinkles and sliced strawberries.
  4. Lastly, refrigerate the cake for 2 hours, then cut it into 12 slices.

SERVING SUGGESTIONS:

FRUIT:

  • Strawberries
  • Blueberries
  • Raspberries
  • Blackberries
  • Orange slices

DRINKS:

  • Black coffee
  • Espresso
  • Green tea
  • Herbal tea
  • Iced coffee

PAIRINGS:

  • Nonfat Greek yogurt
  • Fresh fruit salad
  • Cottage cheese
  • Sugar-free gelatin
  • Light whipped topping

DESSERT:

  • Sugar-free vanilla pudding
  • Frozen Greek yogurt
  • Fruit sorbet
  • Protein hot chocolate
  • Chocolate protein mousse

TIPS:

  • Include cream cheese at room temperature, then mix for better results.
  • Avoid overmixing the cake batter so you do not get a dense texture.

STORAGE INFORMATION:

FRIDGE:

  • Wrap the cake slices and keep for 4 days.

FREEZER:

  • Freeze the slices separately in the vessel for 60 days.

FAQs:

Is this cake good to prepare early?

  • Yes, it is good to make 24 hours in advance, and the taste gets better after chilling.

Are frozen strawberries a great choice for this cake?

  • Yes, just drain them properly, then include them in the jam.

NUTRITIONAL INFORMATION:

Net Carbs: 18 grams

Iron: 1.8 mg

Total Carbs: 23 grams

Vitamin A: 290 IU

Fiber: 5 grams

Calcium: 105 mg

Protein: 8 grams

Sodium: 180 mg

Calories: 185 kcal

Potassium: 245 milligrams

Weight Watchers Points: 5 Points