Recipe Options

1. Substitute an equal amount of plain yogurt. Thick yogurt such as Greek-style yogurt works best and does not compete with the taste of the chocolate.

2. Substitute mashed avocado. The creamy texture of avocado makes it a comparable substitute for butter in a 1 to 1 ratio. It will impart a mild avocado flavor, so consider using additional spices or using it as a substitute for just part of the butter to minimize its impact on the overall flavor of the cake.

3. Substitute unsweetened applesauce (or another fruit puree) in a 1 to 1 ratio. The apple flavor is usually noticeable but not overwhelming. Be aware that dense fruit purees such as prune puree will weigh down the cake more than applesauce will.

4. Make a chocolate angel food cake for a fluffy cake that is virtually fat-free. To flavor a standard angel food cake recipe, replace one-fourth of the flour with an equal amount of sifted unsweetened cocoa powder.

5. Make a classic chocolate sponge cake. Most sponge cake recipes contain little or no butter or oil and have a light and springy quality.

Maximize Fluffiness

1. Use cake flour rather than all-purpose flour. Because cake flour is lower in protein, it will help prevent gluten from forming and toughening the cake. It also has a finer, softer consistency.

2. Use natural – not Dutch-processed – cocoa powder unless the recipe specifies otherwise. Natural cocoa powder is acidic and will react with the baking soda in the batter to create a lighter cake.

3. Sift the dry ingredients to aerate them. Use a whisk to stir them together.

4. Follow proper mixing techniques. Most cakes rely on the formation of air bubbles to achieve a light crumb texture. To preserve the air bubbles, use a spatula to gently fold in the dry ingredients after you have beaten the sugar with the butter or oil substitute and the eggs.

5. Don’t over-bake. The cake is done when it springs back from a gentle poke. After the cake is fully cooked it will start to shrink and dry out, becoming denser.