healthy cake

Sugar Free Chocolate Cake

all-purpose flour

Splenda zero calorie sweetner

cocoa powder

baking powder

baking soda

salt

buttermilk

canola oil

eggs (room temperature)

vanilla

freshly brewed strong hot coffee

cream cheese ((softened))

sugar free chocolate pudding ((1 large box))

milk

Lite Cool Whip

Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.

For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.

In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.

Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.

Make the Cake:

Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.

In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.

Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.&nbsp;

After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.

Make the Frosting:

Place one cake layer on a plate.

Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.

Place the second cake on top.

Frost the top and outside of the cake (if desired) with the remaining frosting.

Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

Assemble the Cake:

For a quick and easy chocolate fix that is lower in calories, try this super simple Chocolate Mug Cake. Healthier than most and totally delicious.

Healthy Chocolate Mug Cake

tbsp plain flour

tbsp unsweetened cocoa powder

tsp baking powder

sea salt

tbsp 0% Greek yogurt

peanut butter

maple syrup

tbsp milk

g chocolate chips

Combine the flour, cocoa powder, baking powder and salt in a large mug.

Add the milk, yogurt, nut butter, maple syrup and chocolate chips and mix well.

Cook in the microwave on high power for 90 seconds.

Top with yogurt and chocolate sauce (optional)

https://embed.mediavine.com/videos/ddpnenvid2rigvnkbwti

For a quick and easy chocolate fix that is lower in calories than more traditional chocolate cake, try this super simple Healthy Chocolate Mug Cake. Healthier than most, totally delicious, easy to adapt and ready in under 5 minutes. Fudgy, moist and the perfect individual chocolate treat.

These Healthy Chocolate Cupcakes have just TWO ingredients and are deliciously moist, chocolatey, and downright decadent! Such a fun doctored cake mix hack for easier, healthier chocolate cake.

Healthy Chocolate Cupcakes

chocolate cake mix (425 g)

pumpkin

water*

chocolate

Stir: Stir together cake mix, pumpkin, and water. then pour into greased and floured pan.

Pour: Line a muffin tin with cupcake liners. Pour in batter about ¾ full. Optionally sprinkle chocolate on top.

Bake: Bake according to instructions on box of cake mix. Allow to cool slightly before serving.

Valli Little turns banana cake on its head and drizzles it with a rich rum sauce using Queensland's very own Bundaberg rum.

Banana upside-down cake with Bundy rum sauce

(80 milliliters) maple syrup

bananas

unsalted butter, softened

brown sugar

eggs

tsp vanilla extract

(200 grams) self-raising flour, sifted

pecans, toasted, finely ground

tsp bicarbonate of soda

cinnamon

thick Greek-style yoghurt

tbs Bundaberg rum or other dark rum

Ice cream, to serve

unsalted butter

(125 milliliters) thickened cream

(80 grams) brown sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853650538001&=domain=del

5348771529001-5853650538001

This cake is delicious as a snack or lighter dessert. The flavor is a delightful warmth from the cinnamon, but thanks to the fruity applesauce and caramelly brown sugar, anything but one note. The applesauce gives this cake a moistness that is to die for! Cake for snack, yes please!!

Cinnamon Applesauce Snack Cake

wheat flour

tsp baking soda

tsp cinnamon

vegetable oil*

water

applesauce (unsweetened)**

sugar

Cinnamon sugar (optional

Preheat oven to 350 degrees Fahrenheit.

In a medium bowl whisk together the dry...

In a medium bowl whisk together the dry ingredients; flours, baking soda, baking powder, salt, and cinnamon.

In a large bowl crack the eggs and...

In a large bowl crack the eggs and beat slightly. To the eggs add the sugars, applesauce, water, and oil and stir until all combined.

Stir in the dry ingredients and mix until...

Stir in the dry ingredients and mix until combined. Don't over-mix.

Pour batter in a greased 9x13 baking dish....

Pour batter in a greased 9x13 baking dish. Sprinkle cinnamon-sugar over the top of the batter if desired and bake for 35-45 minutes until done. Check cake around 35 minutes, but continue to bake until a toothpick inserted in the middle comes out clean. Make sure to not underbake this cake as the middle takes a bit longer to bake due to the high moisture content. It's worth it!

When cake is done remove from oven and...

When cake is done remove from oven and place pan on a wire rack to cool.

Enjoy, warm or room temperature for an incredibly...

Enjoy, warm or room temperature for an incredibly tasty snack. Top with ice cream or whipped cream for a more indulgent dessert. You can't go wrong with this flavorful and moist cake.

This cake can be kept covered at room...

This cake can be kept covered at room temperature for 2-3 days, but then keep it covered in the fridge after that if you happen to have any remaining. It's quite delicious straight from the fridge as well. :) I think this cake improves in flavor and texture on day 2 and 3, but that doesn't stop me from really enjoying this cake every day it's in our house!

This easy, healthy smash cake recipe is the perfect healthy alternative for baby’s first birthday. Packed with applesauce and topped with a delicious homemade frosting, this healthy smash cake is a wonderful dairy free, gluten free, lower sugar option!

Healthy Smash Cake Recipe (1st Birthday)

gluten-free flour

applesauce

almond milk

olive oil

vanilla extract

full-fat coconut milk,

organic icing sugar

gold sprinkles (or other colour of your choice)

"One" Candle or Banner & Hearts (see recommended products list)

Prepare the frosting ahead of time by placing...

Prepare the frosting ahead of time by placing the can of coconut milk in the fridge overnight.Once chilled open the can and scoop the firm coconut cream from the can and add to a bowl (reserve the coconut water for a smoothie or discard).

Beat the coconut cream on high until light...

Beat the coconut cream on high until light and fluffy then add in the vanilla extract and 1/2 of the icing sugar.

Beat again for another minute, then add in...

Beat again for another minute, then add in the remaining icing sugar and beat once more until completely combined and the icing is light and fluffy.

Chill the icing in the fridge until the...

Chill the icing in the fridge until the cake is ready to assemble.

For the cake, preheat the oven to 350...

For the cake, preheat the oven to 350 degrees and grease two 6-inch cake pans with coconut oil and line the bottom of the pans with parchment paper.

In a large bowl add in the flour,...

In a large bowl add in the flour, baking powder, baking soda, and salt and mix to combine.

In another bowl combine the applesauce, maple syrup,...

In another bowl combine the applesauce, maple syrup, almond milk, eggs, oil, and vanilla extract and whisk until smooth.

Slowly pour the wet mixture into the dry...

Slowly pour the wet mixture into the dry mixture and stir until completely incorporated and no clumps remain, avoid overmixing.

Divide the cake batter between the two pans...

Divide the cake batter between the two pans and bake on the middle rack for 25 to 30-minutes or until a toothpick pulls clean from the centre of the cakes.

Allow the pans to cool on a cooling...

Allow the pans to cool on a cooling rack completely before removing the cakes from the pans.

Once the cakes are completely cooled place one...

Once the cakes are completely cooled place one layer on a serving tray and gently slice the top of the cakes to make sure they are flat on top and level for stacking.

Spread a 1/2 inch layer of the frosting...

Spread a 1/2 inch layer of the frosting on the top of the bottom cake layer then top with the other cake layer.

Spread the remaining frosting on the top and...

Spread the remaining frosting on the top and sides of the cake as evenly as possible and then decorate the cake as you prefer.

Serve within 1 hour.**

This healthy date and walnut cake makes a great healthier treat when you&#039;re craving something sweet with your afternoon cup of tea. Made with better-for-you ingredients like oats and tahini. Sweetened only with whole dates, so it&#039;s sweet, but not overly so. Make it the next time you&#039;re looking for a lighter cake recipe that still tastes amazing! 

Healthy Date and Walnut Cake

soft dates (I use these dates)

tbsp tahini (I use this brand)

tbsp neutral oil

oat flour

tsp salt

walnuts (roughly chopped)

tbsp tahini

tsp date syrup

Preheat oven to 180C/160C fan/350F.

Pour the milk in a saucepan and heat until it starts to bubble, take off the heat before it starts to boil.

Add the dates to a heat-proof bowl and pour over the hot milk. Leave to soak for 30 minutes.

Add the date &amp; milk mixture to a blender/food processor and blend into a smooth paste.

Pour into a bowl along with the tahini and oil. Mix to combine.

Add the oat flour, baking powder, cinnamon and salt. Mix until you have a smooth batter.

Transfer into a 8x8 square cake tin lined with parchment paper and sprinkle the chopped walnuts on top.

Bake for 40-45 minutes or until a clean skewer inserted in the middle comes out clean.

Allow to cool completely before slicing. Mix the drizzle ingredients in a small bowl and drizzle over the cake before serving.

I have already made this recipe twice and my family really liked it.
Thank you very much!!

I have made this twice and just love it.  I have a bag of partially re-hydrated apricots I need to use up and am wondering about substituting them for dates.  Any thoughts?

I just made this. Delicious! I used oat milk and just normal salf raising flour instead of oat flour and baking powder. For the drizzle I used maple syrup instead of date syrup. I served it with cream. It turned out so good!!!! Would be hall with it as a dessert at a restaurant!

Delicious! I added mixed spice as well as the cinnamon. I didn't have date syrup so I used maple. Friends and I scoffed it down for morning tea. I would make this again and eat it for breakfast! Thank you.

Loved the taste and how easy it is to put together. Great recipe and the addition of tahini is a stroke of genius. Thank you.

I was looking for some healthy snacks during pregnancy and this seemed a a good idea. The cake turned out absolutely fantastic. Beautiful combination of flavours, and very filling. Will definitely make again, and soon. Thank you for the recipe! :)

Greetings from the Netherlands. 
Thank you so much for an absolutely delicious recipe. So lovely and fudgy and more-ish! I followed the recipe but omitted the drizzle, as it was good enough as it is. As we speak there is a second batch in the oven. It’s going to be a treat for my project choir and orchestra that will be performing some Bach cantatas in the coming days (Easter) and it’s perfect to make in large quantities, I have found.

Hi! I just baked this ♥️ i have used oil instead of tahini. So in total, I have used 1/2 cup oil. I have also added two eggs. It turned out AMAZING ♥️ thanks for the recipe ♥️

This is delicious.  All the family loved it.  Will surely make it again.

I tried this recipe today and I love it !! It’s easy to make , very delicious and nutritious. Thank you . The only thing that I didn’t do was the drizzle at the end because I share it it’s my husband that doesn’t like sweets to much

This was absolutely delicious and so easy! I used oat milk instead of regular and it worked well. Will definitely make again

Just about to try your lovely recipe and saw your comment about difficulty finding almond flour in the UK.  Both Costco and Amazon have almond flour in abundance.   Kirkland, Costco’s own brand, is superb, and Amazon carry many brands.  I use almond flour almost exclusively as I don’t care for the oat flavour.

Give me a simple, fresh slice of this airy Healthy Angel Food Cake piled with fruit and I am in heaven. It is the perfect dessert to end a warm summer night of grilling and eating outside with family and friends! Not to mention, angel food cake is low in calories and this one is no exception.

Angel Food Cake Recipe

sugar, divided

all purpose flour

whole-wheat pastry flour

egg whites (10 to12 eggs)

cream of tartar

almond extract

Sift 3/4 cup sugar with all purpose flour, whole-wheat pastry flour and salt. Repeat 2 more times and set aside.

Beat egg whites and cream of tartar with an electric mixer on medium-high until soft peaks form. Increase speed to high and gradually beat in the remaining 3/4 cup sugar and continue beating until stiff glossy peaks form.

Gently fold almond extract and vanilla extract into the whites using a rubber spatula. Gently fold the flour mixture into the meringue 1/3 at a time. Spread into an ungreased Angel Food Cake pan with a removable bottom and bake until puffed, golden and springs back when lightly touched about 45 minutes.

Cool the cake in the pan inverted over the neck of a bottle. To remove from the pan, run a knife (a boning knife is best) around all the edges and middle ring of cake. Invert onto a cake stand or serving platter.

homemade angel food cake is one of my favorite things ever! thanks for sharing this recipe

I have made this several times and it comes out perfect each time. Thank you for a delicious recipe!

Oh I mo d angel cake!! Such a great recipe! 

This cake turned out so fluffy and light as air! Great recipe!

Hi, 
Can I substitute the whole wheat flour with regular all purpose flour?
Thank you 

Top 8 healthy cake recipes from across the web

The most viewed healthy cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sugar Free Chocolate Cake

Healthy Chocolate Mug Cake

Healthy Chocolate Cupcakes

Banana upside-down cake with Bundy ...

Cinnamon Applesauce Snack Cake

Healthy Smash Cake Recipe (1st Birt...

Healthy Date and Walnut Cake

Angel Food Cake Recipe

Top 8 healthy cake recipes from across the web

The most viewed healthy cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar Free Chocolate Cake

Healthy Chocolate Mug Cake

Healthy Chocolate Cupcakes

Banana upside-down cake with Bundy ...

Cinnamon Applesauce Snack Cake

Healthy Smash Cake Recipe (1st Birt...

Healthy Date and Walnut Cake

Angel Food Cake Recipe

The most viewed healthy cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine