Your Personal Collection of Low Fat Healthy Cake
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We all love to make the not-so-healthy things a bit healthier, it most of the times gives a adrenaline kick. But on the contrary it’s also no secret we like to celebrate, and we’re fans of the occasional indulgence. Celebrate life by making a healthier cake, picking a healthier drink or fitting in a few body weight exercises before heading out to party. Here is a secret for our readers from our granny’s kitty.

These lower-fat cake recipes are ideal if you’re trying to be good but don’t want to miss out on your favourites. Even if you’re watching your weight or counting those devilish calories, you can enjoy the occasional treat with one of these lower-fat cake recipes. Don’t worry, you don’t miss out on any flavour with this round-up of delicious cakes – just less calories and fat!

Low Fat Carrot Cake

Ingredients
  • 2 large eggs, beaten
  • 60g granulated sugar
  • 50ml vegetable or olive oil
  • 130g plain flour
  • 10g baking powder
  • 2 tbsp ground cinnamon
  • 1 tsp ground allspice
  • 3 large carrots, grated
  • 100g  raisins
  • 2 tsp lemon juice
  • Pinch of salt

[For cream cheese decoration]

  • 200g mascarpone cheese
  • 20g unsalted butter
  • 30g icing sugar
  • 1 lemon rind, grated

Preparation

  1. Preheat the oven to 180C. Put the eggs, granulated sugar, vegetable (or olive)oil into a bowl and beat well.
  2. Sift the flour, baking powder, cinnamon and allspice into the bowl and then fold into the mixture.
  3. Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
  4. Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
  5. For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.

No fat Banana Cake

Ingredients
  • 200g (7 oz) plain flour
  • 140g (5 oz) caster sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 2 egg whites
  • 3 bananas, mashed
  • 4 tablespoons apple puree or sauce

Method

  • Preheat oven to 180 C / Gas mark 4. Lightly grease a 20x10cm (8×4 in) loaf tin.
  • In a large bowl, stir together flour, sugar, baking powder, bicarbonate of soda and cinnamon. Add egg whites, bananas and apple purée; stir just until combined. Pour batter into prepared tin.
  • Bake in preheated oven for 50 to 55 minutes, until a skewer inserted into centre of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Tip:

If your bananas are already black but you can’t make a cake right away, simply pop them in the freezer. Defrost the bananas whenever you’re ready to bake!

Fruity Teacake

Ingredients
  • 300g mixture dried berries and cherries
  • 225ml hot tea
  • juice 1 orange
  • (about 75ml/2½fl oz) plus zest
  • 50g butter
  • 100g light brown sugar
  • 1 egg
  • 225g self-raising flour
  • 4 tbsp brown sugar

Method

  1. Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
  2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of brown sugar.
  3. Bake for 1 hr or until a skewer inserted into the center comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.

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