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Almond Fudge Cake

People are amazed that this luscious, moist and tender cake is a light dessert. I love the rich chocolate flavor and fruity sauce. —Mike Pickerel, Columbia, Missouri
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    12 servings


  • 4 egg whites
  • 1 cup fat-free milk
  • 3/4 cup water
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup miniature semisweet chocolate chips
  • 2 cups fresh or frozen raspberries, thawed
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 3/4 cup reduced-fat whipped topping
  • 12 fresh raspberries


  • In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin).
  • Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet.
  • Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
  • For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.
Nutrition Facts
1 slice: 240 calories, 2g fat (1g saturated fat), 0 cholesterol, 344mg sodium, 51g carbohydrate (32g sugars, 3g fiber), 5g protein.
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Average Rating:
  • Amaya
    Apr 13, 2020

    This was incredible -- just how fluffy and soft and moist and HOW TALL it rose in the oven. This was one of the best chocolate cakes I've ever made, and who would've thought that the egg whites can do this! I substituted the flour with white whole wheat flour and I used Hershey's Special Dark Cocoa Powder, which made it extra chocolatey and dark. Mmm-mmm! LOVE this recipe. I think next time I will use vanilla extract instead of almond extract. I'm just not a fan of the almond flavour. But otherwise, PERFECT and delicious!

  • khegeman
    Mar 28, 2018

    very good

  • RLiberty
    Feb 15, 2015

    Loved it! This recipe is so decadent, yet light. I made Fresh Strawberry Sauce from Taste of Home instead of raspberry sauce as I don't care for raspberries. Nice presentation.

  • CakesbyJanMarie
    Feb 6, 2014

    I love this recipe! Flagged in my Taste of Home Annual Recipes (2003 issue) this is one of my favorite go-to chocolate desserts! I sometimes add 2 tsp of raspberry liqueur - just to make it special!

  • bella3028
    Apr 29, 2012

    No comment left

  • revjoannrom828
    May 11, 2011

    I enjoyed this cake, but my children didn't care for it because of the almond flavor. I think if I put vanilla or chocolate extract, they would've loved it. I really enjoyed it, especially because it was low in calories, but I really like almond. So next time I'm going to make it with vanilla or chocolate extract for my children :) Everyone else that ate it just loved it. I did use a regular 9" cake pan instead of the spring form and it worked without any problems.

  • jennidw
    Jan 24, 2010

    I've made this before and enjoyed it. Tonight when I made it, i inadvertantly ended up letting the egg whites warm to room temp and the cake was even fluffier than when I've made it in the past. Also, if you want to save some time on the raspberry sauce and don't mind seeds, you can blend the raspberries, lemon juice and sugar all together.

  • California Girl2
    Nov 3, 2008

    This is a chocoholic's dream. It tastes so rich and decadent and makes a beautiful presentation with the raspberry sauce.

  • carouselcrzy
    Jan 16, 2008

    No comment left