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

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serves: 8
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 25 min
(plus cooling time)
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  • 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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