Learn how to make Chocolate Snacking Cake, one of Rita's recipes to help manage polycystic ovarian syndrome.

Chocolate Snacking Cake


  • 1 1/3 cups sifted self-rising flour
  • 1 cup + 2 teaspoons unsweetened cocoa powder
  • ¼ cup nonfat buttermilk
  • 1 tablespoon instant espresso powder
  • ½ cup packed light brown sugar
  • 1 cup sugar
  • ½ cup unsweetened applesauce
  • 2 teaspoons vanilla
  • 2 large egg whites
  • ½ cup mini chocolate chips
  • 1 tablespoon confectioners’ sugar


  1. Preheat oven to 325 degrees. Line an 8-inch square baking pan with foil, leaving a 1-inch overhang.
  2. Sift flour and 1 cup cocoa together in small bowl.
  3. Heat buttermilk and espresso in small saucepan over low heat until espresso is dissolved.
  4. Mix granulated and brown sugars, applesauce, buttermilk mixture and vanilla in medium bowl. Stir in flour mixture just until blended. 
  5. Beat egg whites in large bowl with electric mixer at high speed just until soft peaks form. Fold egg whites into batter. Stir in chocolate chips.
  6. Scrape batter into pan. Bake just until set, about 35 minutes (do not overbake). Cool in pan on wire rack 15 minutes.
  7. Lift out cake and set on rack to cool completely. Sift confectioners’ sugar and remaining cocoa over cake. Cut into small squares.