No Added Fat Cake
A light, moist cake made without added fat, perfect for health-conscious eaters. Sweet and versatile, suitable for any occasion or dietary preference.
Ingredients
Instructions
- Preheat the oven according to the cake mix package instructions.
- In a mixing bowl, combine the cake mix with 4 egg whites or egg substitute.
- Replace the oil called for in the recipe with an equivalent amount of applesauce.
- Mix until well combined following the package instructions.
- Pour the batter into a prepared baking pan.
- Bake as directed on the cake mix package until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For a lighter texture, consider sifting the cake mix before combining it with the egg whites or egg substitute. You can also experiment with different flavors of applesauce to enhance the cake, such as cinnamon or mixed berry. If you're looking for added sweetness, a touch of vanilla extract can be incorporated without adding fat. This recipe offers a healthier twist on traditional American recipes.
Serving Suggestions
Serve the No Added Fat Cake with a light dusting of powdered sugar for an elegant touch. Pair it with fresh fruit or a dollop of Greek yogurt for added creaminess. This cake also pairs beautifully with Roseville Lemon Cake for a delightful dessert spread at gatherings or celebrations.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice the desired portion and warm it in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of No Added Fat Cake contains roughly 54 calories, with 1g protein, 10g carbohydrates, and 1g fat.
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 use whole eggs, but keep in mind that this will add some fat and calories to the cake. If you're looking to maintain the low-fat aspect, stick with egg whites or an egg substitute.
What can I use instead of applesauce?
If you don't have applesauce, mashed bananas or pureed pumpkin can work as a substitute. Both options will add moisture and a slight sweetness to the cake, though they may alter the flavor slightly.
Is it possible to make this cake gluten-free?
Absolutely! Just use a gluten-free cake mix in place of the regular cake mix. Check the package instructions for any adjustments needed and ensure that your other ingredients are also gluten-free.
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).