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Making a low fat, low calorie cake

Updated on October 7, 2008

Guilt Free Cake

Yes, we all love it CAKE! Maybe it's the fat kid deep down inside of me, but when I hear "cake" my ears perk up like a dogs when its owner says "treats". The sad thing is that the saying "if it taste good, it's bad for you", the saying applies all too much to this delectible dish from the heavens. All too often crys are echoed around the world "Oh cake for why has thou forsaken my waistline?" No longer will we have to fear mirriors and whilst being lovers of cake anymore, for I have found the wisdom to bring happiness forth from the kingdom of the cakes.

Guilt Free Cake,low fat, and low calorie, OH JOY!

This low fat, low calorie cake recipe is more or less a base recipe that you can build off from. I am going to show it how I have prepared it, but you can tweak to suit your taste. The cake is in essence just a white cake, like any other boring wedding cake. Don't worry, were going to dress it up and make your mouth water. The cake is going to have half the amount of calories that a normal white cake would.

Preheat oven to 350 F.

Here we go-

  • 1/2 cup of splenda surgar blend
  • 3/4 cup of unsweetened applesauce
  • 3 egg whites
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1 1/2 all purpose flour
  • 3/4 cup of blueberries

Fist you are going to want to mix the sugar, applesauce, vanilla, and baking powder. After those ingredients have been mixed well, you can start to add in the egg whites. When adding the egg whites down't dump them in, pour them in slowly shile constantly mixing the batter. Once you have all the wet ingrdients mixed, start to fold the batter into the flour. MIx for a few more minutes, and make sure there are no more clumps. Now fold the blueberries intot he mix, but make sure not to smash or break the blueberries so they stay intact while baking.

Pour mix into a 9x9 baking pan that has been lightly coated with either oil or some non stick spray and pop into the oven for 25-30 minutes.

OPTIONAL GLAZE

Now for the optional high fat, high calorie glaze, here is what you're going to need.

  • 1 can sweetened condensed milk
  • 1/2 can coconut milk
  • 1/2 cup powdered sugar
  • 2 tablespoons of corn starch
  • 1 cup shredded sweetened coconut

mix the condensed milk, coconut milk, sugar in a saucepan over low heat for 2-3 minutes. Once everything has mixed well, take off buner and add the corn starch. Before you mixture sets, gently pour over the cake, make sure to coat the entire top, and pour some extra close to the edge so that it drips down the sides and creates a dripping candle look. While the mixture is still in a liquid state, sprinkle the shredded coconut over the cake as a toppping.

Once you have done all this, you can put the entire cake into the refrigderator to cool, then it's ready to serve.

This cake will surprise you when you bite into it. It's hard to believe that more people don't make healty cake like this. It's a simple yet effective solution to making a low fat low calorie cake that taste great. The nice thing aside from it being low calorie and low fat is that it's an original cake, and it will impress whomever you're catering to.

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    • countrywomen profile image

      countrywomen 8 years ago from Washington, USA

      I sure love cakes without the calories to worry about. Great hub.

    • profile image

      jesslyn 7 years ago

      omg...i could just kiss you on the cheek right now!! i have been looking for a low-calorie cake...but they all seem to have so much butter or oil in them (even the low-calorie ones)...thank you so much!

    • profile image

      KDNEWMAN79 7 years ago

      CAN YOU USE OTHER FRUITS BESIDES BLUEBERRIES?

    • profile image

      Jennifer Juleus 7 years ago

      TWO WORDS!

      THANK YOU!!

    • profile image

      heather 7 years ago

      do the egg whites have to be whiped.i have made one cake but it came out very heavy and doughy,please can you help.thanks

    • profile image

      Abbie 7 years ago

      I followed your recipe today and mine came out very doughy and thick, which looked like it was undercooked, but it had the full time, it even got a little brown/hard round the edges. Do you think the egg whites do need to be whipped? Thanks! It was delicious other than that :)

    • profile image

      Izzy 6 years ago

      Sounds great, but couldn't find the calorie count for the cake or per slice.

    • profile image

      Rebecca F 6 years ago

      I baked this cake yesterday and it is horrible. It is totally missing something. I'm trying to figure it out and possibly use it in another recipe. Sorry....not for the veteran dieters.

    • profile image

      Bryan Adams 2 years ago

      Looks like a good cake but the instructions need to be checked for spelling errors. I realize we all make mistakes but who wants to take credit for poor spelling.

      It would also be nice to have the nutritional information.

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