Peanut Butter Cake(Low Calorie-160 Per Slice)
Indulge in a slice of this delightful low-calorie peanut butter cake that balances rich flavors with a light texture. The combination of reduced-fat peanut butter and unsweetened applesauce creates a moist cake perfect for those seeking a healthier dessert option. Ideal for anyone looking to satisfy their sweet tooth without the guilt.
Ingredients
Instructions
- Place a strainer over a deep bowl.
- Spoon applesauce into the strainer and set aside to drain for 15 minutes.
- You should have about 1/3 cup drained applesauce. Discard the liquid.
- Preheat oven to 350°.
- Coat a 13 x 9 inch baking dish with nonstick spray.
- In a medium bowl, combine flour and baking powder.
- In a large bowl, with an electric mixer, beat peanut butter for 2 minutes.
- Add drained applesauce and beat for 2 minutes or until creamy.
- Beat in vanilla extract.
- Beat in eggs, one at a time.
- Beat in egg white.
- Beat in milk.
- Add flour mixture and mix on low until moistened.
- Pour batter into prepared baking dish and bake for 20-25 minutes or until cake springs back when pressed.
- Cool completely in dish on a rack.
Tips & Substitutions
For a lighter version, you can substitute the reduced fat peanut butter with natural peanut butter or almond butter. If you're out of cake flour, make your own by combining all-purpose flour with cornstarch. Ensure to mix the batter gently to maintain a fluffy texture. Keep an eye on the baking time, as ovens vary, and check for doneness with a toothpick.
Serving Suggestions
This Peanut Butter Cake is delightful on its own or served with a dollop of light whipped cream. It pairs beautifully with a scoop of vanilla ice cream or fresh fruit for added texture and flavor. For a nostalgic touch, consider serving it alongside a slice of New England Pumpkin Pie for dessert.
Storage & Reheating
Store leftover Peanut Butter Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze in individual slices for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Cake(Low Calorie-160 Per Slice) contains roughly 230 calories, with 4g protein, 49g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value) and iron (13% 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 in this recipe?
Yes, you can use two whole eggs instead of one whole egg and one egg white. This will add a bit more richness to the cake, but it may slightly increase the calorie count.
What can I use instead of brown sugar?
You can substitute brown sugar with an equal amount of coconut sugar or a sugar substitute like stevia or erythritol, keeping in mind that the flavor and moisture content may vary slightly.
Can I make this cake gluten-free?
Absolutely! Substitute the cake flour with a gluten-free flour blend. Ensure the baking powder you use is gluten-free as well, and the cake will be suitable for those avoiding 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).