Low Fat Spice Cake Recipes

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MOIST LOW-FAT APPLE SPICE CAKE



Moist Low-Fat Apple Spice Cake image

My boyfriend and I invented this recipe for his mom's birthday and it came out great! It is very moist, with a denser texture than most cakes. Due to the large amount of apples, you can use less fat, and eggs are not needed at all. For best results, use firm, tart apples such as McIntosh, Courtland or Fuji.

Provided by Sephardi Kitchen

Categories     Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup margarine, softened
2/3 cup light brown sugar
1 1/2 cups low-fat buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups apples, peeled, cored and finely chopped
1/2 cup applesauce
1 tablespoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup pecans, coarsely chopped
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 pinch salt
1 -2 tablespoon skim milk (amounts may need adjusting)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, beat together the brown sugar with the margarine until smooth. Beat in the buttermilk.
  • In a smaller bowl, combine the flour, salt, baking soda and powder, and spices. Add the flour mixture and chopped apples/applesauce to the sugar-buttermilk mixture. Wisk vigorously or blend in an electric mixture for several minutes, or until well blended.
  • Coat the inside of a bundt cake pan with butter or margarine, and then cover with a thin layer of flour to prevent sticking. To the bottom and sides of the pan, add the crushed pecans. If desired, additional pecans may be used on the sides of the pan or added to the cake batter.
  • Pour the batter into the greased/floured pan, and bake at 350 degrees for 40-45 minutes or until a wooden toothpick comes out clean. Remove the pan and allow to cool on a wire rack. Once cool, invert onto a serving dish.
  • To make the icing: Using a fork, combine the powdered sugar and salt in a small bowl with the vanilla. Gradually add the milk while stirring, until it reaches the desired consistency. Drizzle over the top and sides of the cake.

DANNON LOW-FAT APPLE SPICE CAKE



Dannon Low-Fat Apple Spice Cake image

This is a great spice cake with no "guilty aftertaste"! It's good with the glaze listed or with a vanilla or lemon sauce like you make for gingerbread. It's moist enough to eat plain, too!

Provided by mal in missouri

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

2 3/4 cups flour
2 1/4 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon clove
1 3/4 cups applesauce
1 1/4 cups dannon plain nonfat yogurt
1 eggs or 1/2 cup egg substitute
1/3 cup vegetable oil
1 cup raisins
1 1/2 cups dannon plain nonfat yogurt
3 tablespoons brown sugar
1 teaspoon vanilla

Steps:

  • In large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves.
  • Add applesauce, yogurt, egg, and oil; mix well.
  • Stir in raisins (note: I like to soften the raisins in hot water for a few minutes before adding them-they're plumper and softer that way).
  • Pour into greased and floured 12-cup Bundt or 13 x 9 inch pan.
  • Bake at 325 F.
  • for 50- 60 mins, or until toothpick inserted in center comes out clean.
  • Cool 15 mins.
  • Serve with Quick Yogurt Glaze: Glaze: In small bowl, combine Dannon Plain Nonfat Yogurt, brown sugar and vanilla.
  • Beat with fork or whisk until smooth.
  • (This is also good with orange or lemon extract instead of vanilla).

APPLE SPICE CAKE - LOW FAT, LOW SUGAR



Apple Spice Cake - Low Fat, Low Sugar image

Make and share this Apple Spice Cake - Low Fat, Low Sugar recipe from Food.com.

Provided by Joy_of_the_Resurrec

Categories     Dessert

Time 1h20m

Yield 1 9x13 cake, 20 serving(s)

Number Of Ingredients 10

1/2 cup honey
1 cup Splenda granular
1 1/2 cups applesauce
6 egg whites or 1 1/2 cups fat free egg substitute like Egg Beaters egg substitute
3 cups flour
1 teaspoon baking soda
2 teaspoons ground allspice
1 teaspoon salt
5 apples, peeled, cored, and coarsely chopped
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 325.
  • Spary 9x13 baking pan with non-stick cooking spray (the stuff with flour is good, if you have it) and line with parchment paper.
  • Beat the honey, spenda, applesauce and egg whites together.
  • Sift the flour, baking soda, allspice, and salt into a separate bowl.
  • Add the flour mixture slowly to the egg mixture.
  • Fold in the apples and vanilla.
  • Pour the batter into prepared pan and bake for 45-50 minues, or until a toothpick, inserted into the center, comes out clean.
  • Remove from oven and cool completely before removing from pan.

NO BAKE APPLE SPICE CAKE (LOW-FAT & SUGAR)



No Bake Apple Spice Cake (Low-Fat & Sugar) image

Made similar to a Chocolate Eclair Cake, but with a layer of pie filling and no chocolate. Can be made with "full sugar and fat" items, but as many in my family are trying to watch our diets, I make as lite as possible. Allow time for cake to set in fridge. You may use canned vanilla frosting, but I make a modified version of Sugar-Free Frosting "Recipe #56881"

Provided by Elaine

Categories     Dessert

Time 12h20m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 11

2 (1 ounce) packages sugar-free instant vanilla pudding mix
4 cups skim milk
1 (8 ounce) container fat-free cool whip
1/8 teaspoon nutmeg
1 (16 ounce) box cinnamon graham crackers
2 (21 ounce) cans reduced sugar apple pie filling or 2 (21 ounce) cans no-sugar-added apple pie filling
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 3/4 cups skim milk
1 (8 ounce) package fat free cream cheese
1 (8 ounce) container fat-free cool whip, thawed
1/8 teaspoon cinnamon

Steps:

  • In a bowl mix the pudding mix, milk, whipped topping and nutmeg.
  • Layer the bottom of a 9 x 13 pan with 1 package of cinnamon graham crackers.
  • Top with 1/2 of the pudding mixture.
  • Layer with another layer of graham crackers.
  • Spread the both cans of the apple pie filling over the crackers.
  • Top with another layer of graham crackers.
  • Layer with remaining pudding mixture.
  • Layer with remaining graham crackers.
  • Mix all frosting ingredients together and spread over top layer of graham crackers. Your might need to microwave for a 10 seconds or so to make frosting easier to spread.
  • Cover and refrigerate at least 12 hours.
  • (Note: if using canned frosting, heat in microwave for 10 seconds, until easy to spread. Mix in cinnamon and spread over the top layer of graham crackers.).

Nutrition Facts :

100% HEALTHY & LUCIOUS SPICE CAKE (LOW CALORIE)



100% Healthy & Lucious Spice Cake (Low Calorie) image

NO butter, NO added sugar, NO flour, NO splenda... And STILL a cake?! Yup, that's right. And it IS still sweet and delicious! Finally a cake that is not just heatlhier than normal cake, but completely guilt free! Really, this is REALLY GOOD FOR YOU, low calorie and satisfies the sweet tooth! The whole batch is roughly 600 calories and almost fat free! (the automatic calculation is a little off)

Provided by PeaChick

Categories     Dessert

Time 25m

Yield 5-10 cake slices, 1-5 serving(s)

Number Of Ingredients 12

1/2 cup canned corn (can be replaced with boiled sweet potato or pumkin)
4 tablespoons 100% apple juice
1 egg
2 egg whites
1 cup instant oats
1 banana
1 handful walnuts
1 1/2 teaspoons baking powder
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 tablespoon cinnamon (replace with ground cardemom)
1 teaspoon vanilla sugar (optional)

Steps:

  • Preheat the oven to 200 celsius / 395 fahrenheit.
  • Rinse the corn in cold water 2-3 times and drain.
  • Puree corn, apple juice and 1 egg until smooth. The puree will smell strongly of corn, but don't worry. The cake won't taste like this.
  • In a blender, whisk egg whites until very stiff. Meanwhile, transfer the corn to a bowl and add oats.
  • Add baking powder, vanilla and spices to the corn/oat mixture and stir very well. The dough will have a thick oatmeal-like texture. If you want, you can add 1 tsp of peanut butter for extra flavour.
  • Cut the banana into coins and each coin into approximately 6 pieces. Chop the walnuts.
  • Add banana and walnuts to the corn/oat mixture.
  • Use a big flat spoon and scoop an amount equal of 4 tablespoons of the very stiff egg whites into the corn/oat mixture and stir until even.
  • Add the corn/oat mixture to the remaining egg whites, but DON'T STIR UNTIL EVEN.
  • Just mix lightly. There will be puffs of egg white here and there.
  • Add baking sheets to a 10x20 square baking tray or any other equally sized heat resistant tray you may have in handy.
  • Pour the thick mixture into the tray and bake for 15 minutes.
  • Done! Your fluffy, spicy, moist, sweet, delicious and incredibly healthy cake is ready!

LOW-FAT SPICE CAKE



Low-Fat Spice Cake image

Number Of Ingredients 16

QUART-SIZE JAR INGREDIENTS
2 cups whole wheat flour
1 cup sugar
3/4 cup packed brown sugar
1/3 cup nonfat dry milk powder
1/3 cup dark raisins
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
ADDITIONAL INGREDIENTS
3 eggs
2 cups applesauce
1/2 cup chopped walnuts (optional)
GIFT TAG for _Low Fat Spice Cake ..........Click the Edit tab and select this entry to open the tag.

Steps:

  • 1. Preheat the oven to 325°F. Generously grease a 12-cup (10-inch) bundt pan and set aside. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the eggs and applesauce in a large bowl, and blend well with an electric mixer set on low speed. 4. Add the dry ingredients to the egg mixture, and continue mixing for 2 minutes. Stir in walnuts, if desired. Pour the batter into the prepared pan. 5. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan, then remove the cake and cool completely on a wire rack. Dust lightly with powdered sugar, if desired. 6. Serve immediately, or store in an airtight container for up to 1 week. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 1/4 teaspoons baking powder 2 cups whole wheat flour 1 cup sugar 3/4 cup brown sugar 1/3 cup nonfat dry milk 1/3 cup dark raisinsBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cake found in the Gift Jar Tags chapter.From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

LOW FAT APPLE SPICE CAKE



Low Fat Apple Spice Cake image

This is an easy, and very delicious bundt cake. It takes just minutes to whip together. My family loves it with lite Cool Whip.

Provided by icancook66

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

20 ounces apple pie filling
18 ounces spice cake mix
1 egg
2 egg whites

Steps:

  • Preheat oven to 350 degrees.
  • Spray bundt pan with non stick cooking spray.
  • Combine all ingredients in bowl using hand mixer, until well blended. The apples should be pretty well pulverized.
  • Pour into bundt pan.
  • Bake for approximately 40 minutes (or until pick insterted comes out clean).
  • Note: I have used a chocolate cake mix, cherry pie filling and 1 tsp of almond extract, with awesome results!

Nutrition Facts : Calories 242.9, Fat 6.3, SaturatedFat 1.6, Cholesterol 17.6, Sodium 315.3, Carbohydrate 44.3, Fiber 1.2, Sugar 26.5, Protein 3

LOW-FAT GINGER SPICE CAKE



LOW-FAT GINGER SPICE CAKE image

Categories     Cake     Ginger     Rice     Dessert     Bake     Low Fat

Yield 8

Number Of Ingredients 18

1/3 c. granulated sugar;
1/3 c. honey;
1/2 c. applesauce;
1/2 c. plain yogurt;
2 eggs, beaten;
2 Tbsp. canola oil;
1 tsp. pure vanilla extract;
2 Tbsp. fresh ginger, minced;
1 c. cooked rice (white or brown);
1 3/4 c. cake flour;
1/2 Tbsp. baking soda;
1/2 Tbsp. baking powder;
1/2 Tbsp. ground cinnamon;
1 tsp. ground ginger powder;
1/2 tsp. ground cloves;
1/2 tsp. Asian 5-spice powder (optional);
pinch of ground cardamom;
1/4 c. chopped walnuts, lightly toasted.

Steps:

  • - Preheat oven to 375 degrees F. - Line the bottom of a 9" cake pan with parchment paper. Lightly coat the entire cake pan with cooking spray. 1. In a medium bowl, combine all dry ingredients: rice, flour, baking soda and powder, cinnamon, ginger powder, cloves, and cardamom. Mix well. 2. In a separate bowl, combine the sugars, applesauce, yogurt, eggs, oil, vanilla, and fresh ginger. 3. Gradually add the dry ingredients to the wet ingredients and gently mix until just incorporated. Add the walnuts and fold gently. Be careful to avoid overmixing! 4. Pour the batter into the prepared cake pan. 5. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. 6. Allow cake to cool slightly before removing from pan. Place on a wire rack and cool completely. Optional: serve with a honey-yogurt sauce. Mix about 1/4c. honey into 1 c. plain yogurt. Whisk until smooth and adjust to taste. Spoon sauce alongside the ginger cake and serve!

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