Gino D’Acampo’s low-fat chocolate and pineapple cake recipe

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10 min


25 min
(plus cooling time)

Thought there was no such thing as low-fat delicious chocolate cake? Think again! Italian master baker Gino D’Acampo has the perfect recipe for a tempting chocolate and pineapple cake


  • 150g low fat-spread plus extra for greasing
  • 130g caster sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons baking powder
  • 2 medium eggs
  • 100g self-raising flour
  • 3 tablespoons cocoa powder
  • 230g canned pineapple pieces in natural juice
  • 130g low-fat thick natural yogurt
  • 1 tablespoon icing sugar
  • 1 chocolate flake, crushed, for decoration


  • Lightly grease a 20cm square cake tin and line the base and sides with greaseproof paper.

  • Preheat the oven to 190°C/375°F/Gas Mark 5.

  • Put the spread, sugar, cinnamon, baking powder and eggs in a large bowl. Sift over the flour and cocoa powder. Beat with an electric whisk until the mixture is smooth.

  • Pour the cake mixture into the prepared tin and level the surface.

  • Bake in the middle of the oven for 25 minutes. Leave to cool slightly in the tin before transferring to a wire rack to cool completely.

  • Drain the pineapple pieces well, reserve a quarter of them on a plate and place the rest in a medium bowl. Pour over the yogurt, sift in the icing sugar and gently fold everything together.

  • Spoon the pineapple mixture over the chocolate sponge and decorate the top with the reserved pineapple pieces.

  • Sprinkle over the crushed chocolate and enjoy.

Top tip for making Gino D’Acampo’s low-fat chocolate and pineapple cake

You can use canned peaches instead of pineapple if you prefer

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(132 ratings)
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