Fat And Sugar Free Healthy Cake Recipes

HEALTHY CHOCOLATE CAKE (FAT FREE AND SUGAR FREE!)

Steps:

• Preheat the oven to 180C/350F. Line an 8-inch springform pan with parchment paper and set aside.
• In a large mixing bowl, combine your flour, granulated sweetener,cocoa powder, baking soda, and salt, and mix well.
• Add your vanilla extract, apple cider vinegar, and unsweetened applesauce and mix well. Pour the water over the top and mix until fully combined.
• Transfer the cake batter into the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
• Remove from the oven and let cool in the cake pan for 10 minutes, before carefully transferring to a wire rack to cool completely. Once cool, frost if desired.

LOW-FAT SUGAR-FREE LEMON CAKE

Steps:

• Preheat the oven to 350°F/175°C. Line a small springform pan with baking paper or lightly grease and dust with flour. Beat the egg whites with the salt until stiff. Set aside.
• Whisk together the yogurt, lemon juice, milk and melted butter. In another bowl, mix flour, baking powder, baking soda, lemon zest and sweetener. Add to the liquid ingredients and stir in briefly but vigorously. Finally, fold in the beaten egg whites.
• Pour batter into the smooth out and bake the cake for 25-35 minutes. It will remain very light white. Let cool and spread with frosting. For this, mix yogurt with lemon juice and sweetener to taste.

FAT AND SUGAR FREE HEALTHY CAKE

Steps:

• Place the oatmeal and the buttermilk in a bowl (a bit in advance so the oats soften)- mix well Add dried fruit.
• Add all the other ingredients and mix very well- the mashed banana (or apple sauce, or pureed prunes), last Pour batter (it is quite solid, like for muffins) in a 9 inch, or 23 cm, non-stick loaf pan; sprinkle with oat flakes and let it rest in the pan for 20 minutes (before baking) Bake in preheated oven- 350ºF or 180ºC for 1 hour to 1 hr 10 mins (really depends on the oven).

SUGAR-FREE LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
• Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
• Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
• Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
• Cool in the tin before turning it out.