Home Baking Seven Low Fat Cake Recipes

Seven Low Fat Cake Recipes

If you want to cut down on fat without compromising on your cake intake, low-fat cakes are there to help you out.These cakes not only taste good but also give you a healthy feeling, and of course you can have some bigger pieces too. Made from fruits, low-fat margarine and 0%-fat yoghurt, fat is cut down by giving the cake a dusting of powdered sugar instead of a slather of high-fat icing. These cakes will cheer you up even on your bleakest diet days.

Here are some recipes of low fat cakes :

1- Low Fat Carrot Cake

Carrot Cake

a.Time Required:1 hour

b.Ingredients:

  • 1 cup whole-wheat flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 4 egg whites
  • 1 1/4 cups firmly packed brown sugar
  • 1 cup unsweetened applesauce
  • 1/2 cup low fat buttermilk
  • 1 tsp vanilla extract
  • 1 8-ounce can crushed pineapple, drained
  • 2 cups shredded carrot
  • 1/4 cup chopped walnuts & fat-free cream cheese
  • 2 cups powdered sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract

c.Preparation:

Preheat oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with nonstick cooking spray. Combine flour, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg white until soft peaks form. Beat in sugar slowly, followed by the apple sauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, raisins and walnuts. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

2- Banana Cake With Cream Cheese Frosting

Banana Cake With Cream Cheese Frosting

a.Time Required: 45 minutes

b.Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1/2 cup nonfat milk
  • 1/4 cup canola oil
  • 3 medium-sized ripe bananas, mashed
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 1/2 cup light tub cream cheese
  • 1 tsp vanilla

c.Preparation:

Heat oven to 350 degrees. Coat inside a 9-inch cake round cake pan with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt in a small bowl. Place brown sugar, egg in a large bowl, beat with a mixer at medium speed until fluffy. Add oil, milk, mashed banana and vanilla extract and mix until well blended. Gradually mix in flour mixture until just moist.Pour batter into cake pan and bake for 30 minutes. Cool on a wire rack.

For the frosting, place sugar, cream cheese and vanilla in a medium bowl and mix with an electric mixer to smooth it. Spread frosting on top of cooled cake.

3- Low Fat Gingerbread Cake

Gingerbread Cake

a.Time Required: 35 minutes

b.Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 1/2 cup low fat buttermilk
  • 1/4 cup canola oil
  • 1/2 cup molasses
  • 1 egg, lightly beaten

c.Preparation:

Preheat oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray. Combine flour, ginger, cinnamon and baking soda in a small bowl. In a large bowl, stir together sugar, buttermilk, oil, molasses and egg. Add flour mixture to wet ingredients and stir well. Pour into baking pan and bake for 25 minutes.

4 – White Chocolate cake

White Chocolate cake

a.Time Required: 45 mins

b.Ingredients:

For the sponge

  • 100g (3 -1/2oz) low fat polyunsaturated margarine
  • 100g (3 – 1/2oz) caster sugar
  • 175g (6 oz) self raising flour
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons skimmed milk
  • a pinch of salt

For the filling

  • 50g (1 3/4oz) white cooking chocolate
  • 150g (5 1/2oz) low fat soft cheese
  • 2 tbsp icing sugar
  • 200g (7oz) raspberries

c.Preparation:

Preheat oven to Gas Mark of 140 degrees. Lightly spray two 18cm cake tins with low fat cooking spray and line them with baking parchment.Place all the sponge ingredients together in a mixing bowl and beat for 2-3 minutes, using an electric whisk, until pale and fluffy. Divide between the prepared cake tins and spread out evenly. Bake for 18-20 min until risen and springy to the touch.

Turn out on to a wire rack to cool.Use a vegetable peeler to make 10g white chocolate shavings to top the cake, and set aside in the fridge.Break up the remaining chocolate, place it in a heat proof bowl and set over a pan of gently simmering water until melted. Cool slightly, then beat in the soft cheese and icing sugar until smooth. Chill in the fridge until needed.

To assemble the cake, spread half the white chocolate frosting over one layer of sponge and gently press in the raspberries. Top with the second sponge and spread the remaining frosting on top. Scatter the white chocolate shavings over the cake. Keep in the fridge until ready to serve.

5- Coffee Tiramisu cake

Coffee Tiramisu cake

a.Total time: 40 mins

b.Ingredients:

  • 1 spray low-fat cooking spray
  • 1tsp coffee
  • 3 medium eggs
  • 75g light brown sugar
  • 75g flour
  • 250g low-fat soft cheese
  • 100g Waitrose Seriously Smooth Low Fat Vanilla Yogurt, (or similar)
  • 3tsp Allied Domecq Tia Maria Liqueur or Marsala
  • 1 heaped tsp cocoa powder, for sprinkling

c.Preparation:

Preheat the oven to gas mark 5, 190°C, fan oven 170°C. Lightly grease 2 x 18cm sandwich tins with low-fat cooking spray. Line the bases with circles of non-stick baking parchment or greaseproof paper. Put the coffee powder or granules into a cup and add 1tbsp boiling water, stir to dissolve. Whisk the eggs and sugar together until pale, thick and very airy, for 5 mins. Whisk in the coffee liquid. Sift the flour into the mixture and fold it in lightly using a large metal spoon. Share the mixture between the cake tins and level the tops. Bake the cakes for 12-15 mins, or until the tops spring back when pressed lightly. Cool on a wire rack for 5 mins and then remove from the tins and peel away the lining paper.

Beat the low-fat soft cheese with a wooden spoon until softened. Stir in the vanilla yogurt and 1tbsp Tia Maria . Put one of the cakes on a serving plate and sprinkle the rest of the Tia Maria evenly over the surface. Spread half the soft cheese mixture on top and place the second cake in position. Cover with the remaining soft cheese mixture and sprinkle with cocoa powder. Keep in the refrigerator until ready to serve.

6- Rosemary Conley’s low-fat Christmas cake

Rosemary Conley’s low-fat Christmas cake

a.Time: 3 hrs

b.Ingredients:

  • 25g no per-soak prunes
  • 115g cooking apple, grated
  • 175g dark muscovado sugar
  • 4 eggs, beaten
  • Zest of 1 lemon and 1 orange
  • 175g self-raising flour, sifted
  • 1tbsp mixed spice
  • 50g sunflower seeds
  • 225g currants, sultanas, raisins
  • 115g glace cherries
  • 120ml brandy
  • 2tbsp apricot jam, to glaze

Preparation:

Preheat the oven to 170ºC/325ºF/gas mark 3. Line a cake tin with parchment paper. In a large mixing bowl, mix together the prunes and apple. Add sugar and beat in the eggs a little at a time. Mix in the lemon and orange zest, carefully fold in the flour, spice, sunflower seeds and dried fruit. Gradually stir in the brandy and pour into the prepared cake tin. Using the back of a metal spoon, make a slight dip in the centre to allow for an even top once bake for 2-2½ hrs or until a metal skewer inserted into the cake comes out clean. Cool on a wire rack. Remove the parchment paper and brush with warmed apricot jam.

7- Parkin cake

Parkin cake

a.Time Required: 1 hour

b.Ingredients:

  • 125g butter
  • 175g black treacle
  • 150ml milk
  • 175g self-raising flour
  • 175g medium oatmeal
  • 125g dark muscovado sugar
  • 2 tsp ground ginger
  • 1 medium egg, beaten
  • 18cm square cake tin, lined with baking parchment

c.Preparation:

Place butter, treacle and milk in a pan and heat gently until butter has melted. Add the flour, oatmeal, sugar and ginger, then beat in the egg. Pour the mixture into a lined tin and bake in the centre of a preheated oven at 160°C for 1 hour, or until the centre of the cake is just firm to the touch. Remove cake from the oven and leave it to cool down in the tin for 15-20 minutes. Transfer it to a wire rack to cool completely. When the Parkin is cold, wrap it in clean baking parchment. Then foil, and keep it in a cool place for 3-4 days before eating.

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