A Super Easy And Attractive Diet Cake Recipe

Everyone loves cake, but people who are on a diet or trying to lose weight cannot eat a lot of it because it is high in calories. So that all those who regularly follow strict diets do not have to worry, we present some very delicious diet cake recipes that will satisfy the temptation of eating cake while dieting. The good thing about such cakes is that they are simple cake recipes that can be easily made at home. Check out easy diet cake recipes here.

Rosemary Conley's Lemon Drizzle Cake

material:

Low-fat spread 180g

180g powdered sugar

3 eggs (beaten)

180g flour

1 teaspoon of baking powder

2 lemons

1 tablespoon demerara sugar

Method:

Preheat the oven to 150°C/300°F/gas mark 2.
Mix the low-fat spread with powdered sugar, and gradually add the eggs. Sift in the flour and baking powder and stir again, adding the finely grated zest of both lemons.
Pour into a loaf pan lined with baking paper.
Bake in the preheated oven for 60 minutes, until a skewer inserted into the thickest part comes out clean.
When the cake is ready, remove it from the oven, pour the juice of two lemons over it, sprinkle with sugar, let it cool, and serve chilled.

low-fat cupcake

material:

For fat-free cupcakes:

1 green tea bag of

Sultanas 140g

soft dates without pits, chopped 115g

140g brown sugar

2 large eggs (beaten)

Self-rising whole wheat flour, 225g

1 teaspoon grated ginger

For green tea glaze:

250g fondant powdered sugar (sifted)

3–4 tablespoons of green tea (hot or cold)

2 tablespoons each of sultanas and chopped dates

You will also need:

silicone mold or non-stick paper cover

Method:

For cupcakes, place a tea bag in a large measuring cup and add 300 ml and 3–4 tablespoons of hot (not boiling) water. Leave it for about 10 minutes, then remove the bag and pour 300 ml of tea into a bowl.
Add sultanas, dates, and sugar, and mix. Let it cool down.
Preheat the oven to 180°C/350°F/gas mark. 4.
Beat the eggs in the tea mixture in a bowl, add the flour and ginger, and stir until smooth. Place a silicone mold on a baking sheet, and spoon the mixture into the mold.
Bake for 12 to 15 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow it to cool completely before frosting.
To make the glaze, sift the powdered sugar into a bowl, add enough green tea, and stir to create a spreadable glaze.
Spread icing on top of the cupcakes and garnish with raisins and a few chopped dates. pistachio yogurt cake

material:

Light olive oil or a low-fat spread for oiling or greasing

140 g unsalted shelled pistachios

4 eggs

175g powdered sugar

Low-fat natural yogurt 150g

Light olive oil, 75 ml 

Mix 115g of self-rising flour, Greek yogurt, and fresh berries as topping.

Method:

Preheat the oven to 160°C/315°F/gas mark. 2-3.
Grease a 9-inch springform pan with a little light olive oil or use a low-fat spread.
First, crush the pistachios finely in a food processor and set aside.
Using a freestanding electric mixer, beat the eggs and sugar until light and thick.
This will take about 5 minutes, so please be patient.
Next, carefully mix the yogurt and olive oil. Next, sift the flour, mix it with a spatula, and add the crushed pistachios.
Pour the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool.
Top with Greek yogurt and mixed fresh berries.

The above is a simple cake recipe that is very diet-friendly. Why not give it a try?

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