Heart-Healthy Classic Vanilla Cake with Buttercream Icing
Indulge in the delightful simplicity of a **Heart-Healthy Classic Vanilla Cake with Buttercream Icing**, a guilt-free twist on a timeless dessert favorite. This recipe combines wholesome ingredients like whole wheat pastry flour, unsweetened applesauce, and a granular sugar substitute to create a tender, light cake that’s perfect for mindful eaters. The buttercream icing, made with creamy butter and low-fat milk, lends a luscious finish without compromising the heart-healthy focus. Ready in under an hour, this vanilla cake is ideal for celebrations or as a sweet treat to brighten your day. Whether you're looking for a healthier dessert option or a crowd-pleasing classic, this recipe delivers all the flavor you love with nutritious adjustments. Perfect for searches related to "healthy vanilla cake recipe," "low-fat buttercream icing," and "easy heart-healthy desserts."
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 3 large Egg whites
- 1 cup Granular sugar substitute suitable for baking
- 0.5 cups Unsweetened applesauce
- 1 cup Low-fat milk
- 2 teaspoons Pure vanilla extract
- 0.25 cups Heart-healthy vegetable oil
- 0.5 cups Butter
- 2 cups Powdered sugar
- 2 tablespoons Low-fat milk (for icing)
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easier removal.
In a medium-sized bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another large bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the sugar substitute, and continue to beat until the mixture is glossy.
Mix in the unsweetened applesauce, low-fat milk, vanilla extract, and vegetable oil until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until the batter is smooth and no lumps remain.
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the buttercream icing by beating the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the low-fat milk and vanilla extract to the butter mixture, and continue to beat until the icing is smooth and creamy. Adjust the consistency with more milk or powdered sugar as needed.
Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Spread the prepared buttercream icing evenly over the cooled cake. Serve immediately, or store in an airtight container at room temperature for up to two days.
Nutrition Facts
Calories |
3413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 694.9 g | 253% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 261.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
