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Easy Skinny Chocolate Chip Snack Cake Recipe

A quick and easy chocolate chip snack cake made lighter
Servings: 12


  • 9 ounces chocolate cake mix
  • 2 tablespoons instant chocolate pudding
  • 1/2 cup plus 2 tablespoons water
  • 2 tablespoons coconut oil
  • 2 tablespoons nonfat plain Greek yogurt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup miniature chocolate chips


  • Place a rack in the center of the oven and preheat the oven to 350 F degrees.
  • Lightly mist an 8-inch square metal cake pan with nonstick cooking spray.
  • In a medium size bowl mix together the dry cake mix, pudding mix, water, oil, yogurt, egg and vanilla until smooth and well blended, about 1 minute.
  • Scrape the batter into the prepared pan and spread it out evenly.
  • Sprinkle the chocolate chips evenly over the top of the cake.
  • Bake in the preheated oven until the top springs back when lightly pressed with your finger, 30 to 35 minutes.
  • Remove the cake from the oven and place it on a wire rack to cool completely.
  • Store the cake, covered with plastic wrap for up to 3 days at room temperature or for up to one week in the refrigerator.

Recipe Notes

Nutritional Estimates Per Serving (1/12th): 150 calories, 7.4 g fat, 20.7 g carbs, 0.8 g fiber, 2.3 g protein and 4 Weight Watchers PointsPlus Value (PPV)