Fat-Free Old Fashioned Spice Cake
A light, spice-infused cake with warm cinnamon and nutmeg flavors, perfect for those seeking a fat-free dessert option that's moist and flavorful.
Ingredients
Instructions
- Preheat oven to 350°F.
- Mix in the ingredients one at a time, stirring well after each addition.
- Pour batter into a 9 x 9-inch nonstick baking pan lightly coated with cooking spray and dusted with flour.
- Bake for 30 minutes.
- Ice with Meringue Cream.
Tips & Substitutions
For a richer flavor, consider adding crushed pineapple or substituting half of the applesauce with mashed bananas. Ensure the egg whites are at room temperature for better volume when beaten. If you prefer a sweeter cake, increase the sugar by a couple of tablespoons. Dust the pan with a bit of flour to prevent sticking. This cake is great for those following vegetarian recipes.
Serving Suggestions
Serve slices of the cake with a dollop of whipped cream or a light drizzle of honey for added sweetness. It pairs beautifully with Meringue Cream on top. This spice cake can also be enjoyed alongside a cup of coffee or tea, making it a delightful addition to afternoon gatherings. For a twist, try it with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, you can refrigerate it for up to a week. If you want to reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Old Fashioned Spice Cake contains roughly 189 calories, with 1g protein, 17g carbohydrates, and 1g fat. It is a good source of dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 2003mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can substitute two whole eggs for the two egg whites. However, using only egg whites keeps the cake fat-free and lowers the calorie count. The texture may be slightly denser, but it will still be delicious.
What can I use if I don't have baking soda?
If you don't have baking soda, you can use baking powder instead. Use three times the amount, so substitute one teaspoon of baking powder for the one teaspoon of baking soda. Keep in mind that this may slightly alter the cake's texture.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum, as it helps mimic the texture of traditional flour. This way, you can enjoy this delicious cake without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).