Heart-Healthy Classic Vanilla Cake with Whipped Cream
Delight your sweet tooth and nourish your heart with this *Heart-Healthy Classic Vanilla Cake with Whipped Cream*. Crafted with wholesome ingredients like whole wheat pastry flour, unsweetened applesauce, and low-fat buttermilk, this guilt-free dessert offers a light, moist texture without compromising on rich vanilla flavor. Sweetened with a granulated sugar substitute, it's a perfect option for those seeking lower-sugar treats. Topped with a cloud of homemade whipped cream made with a powdered sugar substitute, this cake feels indulgent yet remains health-conscious. Ready in under an hour, it’s ideal for celebrations or as an everyday treat that aligns with your wellness goals. Try it today and enjoy a dessert that’s as nourishing as it is delicious! Keywords: heart-healthy dessert, low-sugar vanilla cake, whole wheat cake recipe.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.25 cups Canola oil
- 1.5 teaspoons Pure vanilla extract
- 2 large Eggs
- 0.75 cups Low-fat buttermilk
- 0.75 cups Granulated sugar substitute
- 1 cup Whipping cream
- 0.5 teaspoons Vanilla extract (for whipped cream)
- 2 tablespoons Powdered sugar substitute
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the unsweetened applesauce, canola oil, and vanilla extract. Mix well.
Add the eggs one at a time to the wet ingredients, beating well after each addition.
Incorporate the sugar substitute into the wet ingredients, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat buttermilk, starting and ending with the dry ingredients. Mix until smooth but do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the whipped cream. In a chilled mixing bowl, whip the whipping cream with vanilla extract and powdered sugar substitute until soft peaks form.
Once the cake is completely cooled, spread the whipped cream evenly over the top of the cake.
Slice the cake and serve.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 620 mg | 206% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 331.2 g | 120% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 36.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1238 mg | 26% | |
*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.
