Get your cake and eat it too! Or should we say, get your cake and indulge in a guilt-free treat? Low-calorie cake recipes are all the rage these days, and for good reason. With a little creativity and some clever substitutions, you can enjoy the sweet treats you love without sacrificing your health goals.
In this article, we’re excited to share 20 delicious low-calorie cake recipes that are sure to satisfy your cravings while keeping your calorie count in check. From decadent chocolate cakes to refreshing fruit-based desserts, these recipes use a variety of clever techniques and ingredients to reduce the calorie count without sacrificing flavor or texture. Whether you’re a health-conscious baker or just looking for some inspiration for your next dessert, keep reading to discover our top picks!
Flourless Chocolate Avocado Cake
Rich, moist, and decadent, this flourless chocolate avocado cake is a game-changer for anyone with dietary restrictions or simply looking to try something new.
Ingredients:
• 3 ripe avocados, mashed
• 1 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, whisk together cocoa powder and sugar.
3. Add eggs one at a time, whisking until smooth.
4. Stir in mashed avocados, baking soda, and salt.
5. Pour in melted butter and whisk until combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cook Time: 45-50 minutes
Greek Yogurt Lemon Drizzle Cake
A refreshing twist on traditional cake recipes, this Greek yogurt lemon drizzle cake is perfect for warm weather and brightens up any occasion with its citrusy flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup Greek yogurt
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup freshly squeezed lemon juice
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine butter, Greek yogurt, eggs, and vanilla extract. Whisk until smooth.
4. Add lemon juice and whisk until combined.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool before drizzling with confectioners’ sugar (optional) and serving.
Cooking Time: 50-60 minutes (including cooling time)
Banana Oatmeal Cake with Cinnamon Glaze
Moist and flavorful, this banana oatmeal cake is perfect for a weekend brunch or special occasion.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups rolled oats
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1/2 tsp vanilla extract
– Cinnamon glaze (recipe below)
Instructions:
1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking powder, and salt.
3. In a large bowl, combine mashed bananas, sugar, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cinnamon Glaze:
– 1/2 cup powdered sugar
– 2 tbsp unsalted butter, softened
– 1 tsp ground cinnamon
Mix until smooth. Drizzle over warm cake.
Pumpkin Spice Angel Food Cake
Experience the warmth of fall with this delightful pumpkin spice angel food cake, infused with the comfort of cinnamon and nutmeg.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour, sifted
– 1 cup (200g) granulated sugar
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 3 large egg whites, at room temperature
– 1/2 cup (120ml) heavy cream
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, sugar, cream of tartar, pumpkin pie spice, and salt.
3. In a large mixing bowl, beat egg whites until stiff peaks form.
4. Gradually add dry ingredients to egg whites, alternating with heavy cream, beginning and ending with dry ingredients.
5. Beat in cinnamon and nutmeg.
6. Pour mixture into an ungreased angel food cake pan or 9-inch (23cm) tube pan.
7. Bake for 35-40 minutes or until the cake is golden brown.
Cooking Time: 35-40 minutes
Almond Flour Carrot Cake
This recipe is a game-changer for those who are gluten-intolerant or prefer a nutty twist on traditional carrot cake. The use of almond flour gives the cake a delicate, tender crumb that pairs perfectly with the sweetness of carrots and spices.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup grated carrots
– 1/4 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together almond flour, sugar, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat eggs until frothy. Add grated carrots, melted butter, and whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Strawberry Chia Seed Cake
A moist and flavorful cake infused with the sweetness of strawberries and the nutty goodness of chia seeds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1 teaspoon vanilla extract
– 1/4 cup chia seeds
– 1 cup sliced strawberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, and chia seeds.
3. In a large bowl, combine butter, eggs, Greek yogurt, honey, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in sliced strawberries.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Coconut Flour Pineapple Upside-Down Cake
This moist and flavorful cake is a tropical twist on the classic pineapple upside-down dessert, made possible by the use of coconut flour. The result is a delightful combination of sweet and savory flavors.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup pineapple juice
– 3 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup melted coconut oil
– 1 cup pineapple rings (fresh or canned)
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a large bowl, combine coconut flour, sugar, unsweetened shredded coconut, and salt.
3. In a separate bowl, whisk together pineapple juice, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour in melted coconut oil and mix until smooth.
6. Arrange pineapple rings on top of the batter, followed by chopped nuts if using.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Zucchini Walnut Cake with Cream Cheese Frosting
Moist and flavorful, this zucchini walnut cake is a perfect blend of sweet and savory. The addition of cream cheese frosting takes it to the next level!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup grated zucchini
– 1 cup chopped walnuts
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine butter, zucchini, and eggs. Beat until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly between prepared pans.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and beat until combined.
Matcha Green Tea Sponge Cake
Experience the subtle bitterness of matcha green tea balanced with sweetness in this Japanese-inspired sponge cake.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons matcha powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 6-inch (15cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, matcha powder, and salt.
3. In a large bowl, whisk together eggs and milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients and whisk until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-22 minutes or until cakes are golden brown and springy to the touch.
Cooking Time: 20-22 minutes
Apple Cinnamon Protein Cake
Kick-start your day with a deliciously moist and flavorful cake that combines the natural sweetness of apples with the warm spices of cinnamon, all packed with 20 grams of protein per serving!
Ingredients:
– 1 scoop vanilla whey protein powder
– 1/2 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup unsweetened applesauce
– 1/4 cup honey
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup diced apples (Granny Smith or your favorite variety)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 6-inch round cake pan.
2. In a large bowl, combine protein powder, oats, almond flour, and baking powder.
3. In a separate bowl, whisk together applesauce, honey, egg, cinnamon, and salt.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in diced apples.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. Let cool before slicing and serving.
Cooking Time: 25-30 minutes
Vanilla Bean Ricotta Cake
Vanilla Bean Ricotta Cake Recipe
A moist and creamy cake infused with the subtle sweetness of vanilla beans and the richness of ricotta cheese, perfect for any occasion.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk
– 1/4 cup (60ml) ricotta cheese
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 vanilla bean, split lengthwise
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together eggs, milk, ricotta cheese, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Stir in the split vanilla bean.
6. Divide the batter evenly between the prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Blueberry Almond Cake
Moist and flavorful, this blueberry almond cake is perfect for a dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries
– 1/4 cup sliced almonds
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk eggs until frothy. Add softened butter and whisk until smooth.
4. Add vanilla extract and whisk until combined.
5. Fold in blueberries and almonds.
6. Pour batter into prepared cake pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 40-45 minutes
Chocolate Beetroot Cake
A moist and decadent cake that combines the natural sweetness of beetroot with the richness of dark chocolate.
Ingredients:
– 1 cup cooked and peeled beetroot
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup melted dark chocolate (at least 70% cocoa)
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and melted chocolate.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the cooked beetroot until well incorporated.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 30-35 minutes
Orange Poppy Seed Cake
Brighten up your day with this moist and flavorful Orange Poppy Seed Cake, infused with the warmth of orange zest and the nutty goodness of poppy seeds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup orange juice
– 1 tablespoon grated orange zest
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, egg, orange juice, and grated orange zest. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in poppy seeds.
6. Pour batter into prepared pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Raspberry Coconut Flour Cake
This moist and flavorful cake combines the sweetness of raspberries with the tropical taste of coconut, all wrapped up in a gluten-free flour package. Perfect for a special occasion or just a sweet treat any time of day.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup unsweetened shredded coconut
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1/4 cup raspberry jam
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Fresh raspberries for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar, unsweetened shredded coconut, and salt.
3. In a large bowl, whisk together eggs, Greek yogurt, raspberry jam, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool completely before serving. Garnish with fresh raspberries, if desired.
Cooking Time: 35-40 minutes
Sweet Potato Spice Cake
Sweet Potato Spice Cake Recipe
Warm up with this moist and flavorful cake infused with the sweetness of sweet potatoes and the warmth of spices.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine mashed sweet potatoes, sugar, eggs, and vanilla extract. Beat until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour in the softened butter and mix until fully incorporated.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 35-40 minutes
Peanut Butter Banana Cake
A moist and delicious cake that combines the creamy richness of peanut butter with the natural sweetness of ripe bananas.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup creamy peanut butter
– 2 large ripe bananas, mashed
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine peanut butter, mashed bananas, milk, eggs, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Cherry Almond Flour Cake
This moist and flavorful cake is perfect for any occasion. The combination of sweet cherries, crunchy almonds, and delicate almond flour creates a truly unique dessert.
Ingredients:
– 1 1/2 cups almond flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 cup pitted cherries, fresh or frozen
– 1/4 cup sliced almonds
– Salt to taste
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
2. In a large bowl, whisk together almond flour, sugar, and salt.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in melted butter and vanilla extract.
5. Fold in cherries and sliced almonds.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Note: Let the cake cool completely before serving. You can dust it with powdered sugar or serve it with your favorite whipped cream.
Lemon Blueberry Yogurt Cake
A refreshing and moist cake infused with the brightness of lemon and the sweetness of blueberries, perfect for a springtime treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup plain yogurt
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, yogurt, eggs, lemon juice, and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Spiced Carrot and Pineapple Cake
A moist and flavorful cake infused with the warmth of spices and the sweetness of pineapple, perfect for a delightful dessert or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 cup grated carrots
– 1 cup crushed pineapple
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
3. Add softened butter and eggs; mix until smooth.
4. Stir in grated carrots and crushed pineapple.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Summary
Indulge in these scrumptious low-calorie cake recipes, perfect for health-conscious bakers! From classic flavors to creative twists, this collection of 20 delicious cakes offers something for everyone. Highlights include flourless chocolate avocado cake, Greek yogurt lemon drizzle cake, and banana oatmeal cake with cinnamon glaze. Other treats include pumpkin spice angel food cake, almond flour carrot cake, and matcha green tea sponge cake. Each recipe is carefully crafted to satisfy your sweet tooth while keeping calories in check. Get baking and treat yourself right!
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