Low Fat Chocolate Chips Cake

It poured and poured and poured. It always happens…..somewhere in mid-February when it seems that we are out of winters and when the warmth of the spring manifests itself in the beauty of fresh blooms, luxuriant young ferns dotting the landscape, when cacophony of  birds flitting from tree to tree to have their fill of nectar rends the skies…and when the azure sky makes everything look bright and beautiful…..the weather takes a back turn. It rained heavily last week and the hills received fresh snow…..temperature dipped and the …..revelry paused for some time.
We watched the rain fall heavily in the streets as an occasional vehicle passing by splashed the water high up…. the road looked more like a canal…..glutted with rain water. Next day was Sunday. We had planned an outing to a nearby village.

 A periodic dose of nature that helps maintain sanity in the chaotic life and is always rejuvenating and healing.  Hoping some kindness from weather Gods I wanted to bake something for the trip.

Rose Ringed Parakeet

 February is the month of love……of chocolates…..had to make something chocolaty for my loved ones. Don’t we all love something sweet and chocolaty to pep up the mood and drive away the weather blues?  I finalized on Chocolate Chips Cake

Low Fat Chocolate Chips Cake


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1 egg
  • 2/3 cup chocolate chips
  • 1/3 cup olive oil
  • 1 tablespoon cinnamon (powdered)
  • 1 teaspoon soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla essence                     


  1. Preheat the oven to 180 degrees C. Grease, line and dust on 9x5 inch pan.
  2. Whisk together all-purpose flour, baking soda, and salt.
  3. In a big bowl, beat the egg lightly. Add oil, buttermilk, vanilla essence. Reserve one tablespoon sugar and add the rest. Mix well.
  4. Add dry ingredients and mix gently till just incorporated. Do not over mix. Fold in chocolate chips (reserve one tablespoon).
  5. Pour the batter into the prepared pan. Sprinkle one tablespoon sugar and one tablespoon chocolate chips on top.
  6. Bake for 50 – 60 minutes or till a toothpick inserted the center comes out clean. Tent loosely with a foil if the top is browning too fast.
  7. Remove from the pan after 15 minutes. Cool. Slice next day.

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  1. You clicks are tempting me visit these places. Lovely bread

  2. This looks scrumptious and would be very easy to veganise Namita. I would just use a chia or flax seed egg in place of the egg and a cup of my non-dairy kefir for the buttermilk. YUM :) I love the image of that parrot by the way. We had 2 of them (called Indian Ringnecks here) one green and one bright yellow :)

    1. Hello Fran, Thank you for your comment. I have yet to learn making non diary kefir from you. These parrots are Rose ringed parakeet. They are very common here.This one is enjoying a tomato all alone!

  3. All the pictures are beautiful.