Low-Fat Cake Recipes

We all love cake, but sometimes our diets prevent us from eating it. People have the opinion that cake can never be healthy. For all the cake lovers out there, here are some super delicious and easy cake recipes that you can make at home. And the best part is that these are diet cake recipes that you can eat as much as you like.

Aunt Kay's rhubarb dump cake

material:

1 pound of rhubarb, cut into 1/4-inch slices

1 cup white sugar

1 pack of strawberry-flavored jelly mix

1 package of yellow cake mix

1/4 cup melted margarine

1 cup of water

Method:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-by-13-inch baking dish with butter.
Spread the rhubarb evenly on the bottom of the buttered baking dish.
Sprinkle the rhubarb with sugar, then the gelatin mixture, and finally the cake mix.
Pour water and melted margarine over it. Do not stir. Bake in the preheated oven for 45 minutes, or until the rhubarb is tender.

Mom's chocolate cake

material:

2 cups white sugar

1/2 cup shortening and 2 eggs

3/4 cup unsweetened cocoa powder

1 cup of milk

2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 cup of freshly brewed hot coffee

2 teaspoons baking soda

2 and 1/2 teaspoons of vanilla essence

Method:

Preheat the oven to 350 degrees F (175 degrees C).
Grease and flour a 9-by-13-inch baking pan.
Cream the sugar and shortening until light and fluffy.
Add eggs and mix well. Add cocoa, milk, flour, baking powder, boiling coffee, baking soda, and vanilla extract, and mix.
Mix until well combined. Pour the batter into the prepared mold.
Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

fun sponge cake

material:

6 eggs

1 cup white sugar

1/4 cup of water

1 teaspoon lemon extract

1 teaspoon of lemon zest

1 cup of soft flour

Cream of tartar 1/2 teaspoon

1/4 teaspoon salt

Method:

Separate the eggs. In a large mixing bowl, beat the egg yolks until very thick and lemon-colored. Gradually add sugar and stir.
Add water, lemon extract, and lemon zest.
Add flour and stir.
In a separate bowl, whisk the egg whites until fluffy. Then add cream of tartar and salt.
Whisk the mixture until the egg whites are stiff, but not until dry.
Fold this whipped mixture into the egg yolk mixture.
Pour the batter into an ungreased 9-inch tube pan.
Bake at 325°F (165°C) for 1 hour or until done. Angel food cake Ⅰ

material:

1 1/4 cups cake flour

1 3/4 cups white sugar

1/4 teaspoon salt,

1 1/2 cups egg whites

1 teaspoon cream of tartar

1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract

Method:

Whip the egg whites until stiff peaks form, then add the cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt.
Repeat five times.
Slowly combine egg whites and dry ingredients and pour into an ungreased 10-inch tube pan.
Place the cake pan in a cold oven. Turn on the oven. Set to 325 °F (165 °C).
Bake until the cake is golden brown, about 1 hour.
Turn the cake over and let it cool in the tin.
Once completely cooled, remove it from the pan.

This is a simple cake recipe. Please try this diet recipe using delicious cake.

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