Fat-Free Spice Cake
A light, spice-infused fat-free cake with warm cinnamon and ginger flavors, perfect for health-conscious desserts and suitable for those avoiding added fats.
Ingredients
Instructions
- Spray a 9-inch square baking pan with cooking spray.
- In a large bowl, combine flour, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, using a fork or wire whisk, stir sugar and milk until sugar is almost dissolved.
- Add egg whites, corn syrup, and vanilla; stir until blended.
- Gradually add the wet mixture to the flour mixture; stir until smooth.
- Pour the batter into the prepared pan.
- Bake at 350°F for 30 minutes.
- Cool in the pan on a wire rack.
Tips & Substitutions
To enhance the flavor, consider adding a dash of allspice or cloves alongside the cinnamon and ginger. If you prefer a sweeter cake, you can increase the sugar by a couple of tablespoons, or use a sugar substitute. For a gluten-free version, swap out the flour for a gluten-free all-purpose flour blend. This cake is versatile enough to serve as a base for the Banana-Strawberry Parfait Pie.
Serving Suggestions
This fat-free spice cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with fresh fruit or a fruit compote for a refreshing contrast. Consider serving it alongside a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you wish to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 10-15 seconds, or warm it in the oven at 300°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fat-Free Spice Cake contains roughly 176 calories, with 8g protein, 34g carbohydrates, and 1g fat. It is a good source of protein (17% of the Daily Value), iron (16% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 520mg per serving (23% 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 substitute the skim milk with a non-dairy alternative?
Yes, you can use almond milk, soy milk, or any other non-dairy milk in place of skim milk. Just make sure to choose an unsweetened variety to keep the sweetness in check. The texture may vary slightly, but it will still work well in this recipe.
How can I make this cake more moist?
To increase the moisture content of the cake, consider adding unsweetened applesauce or a mashed banana to the batter. This not only adds moisture but also enhances the flavor profile. Just be mindful of the added sweetness from the fruit.
What can I do if I don’t have dark corn syrup?
If you don't have dark corn syrup, you can substitute it with light corn syrup or honey. For a richer flavor, you could mix in a bit of molasses with the light corn syrup. Adjust the quantity slightly to taste, as these alternatives may change the sweetness level.
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).