Low Fat Apple Spice Cake
Indulge your sweet tooth guilt-free with this moist and flavorful Low Fat Apple Spice Cake, a wholesome dessert loaded with warm spices and naturally sweetened with fresh apples and unsweetened applesauce. This healthier twist on a classic combines the richness of whole wheat and all-purpose flours, a hint of tangy non-fat Greek yogurt, and a medley of aromatic spices like cinnamon, nutmeg, and cloves. Perfectly tender and bursting with juicy apple chunks, this cake comes together effortlessly in under an hour. Ideal for cozy fall gatherings or as a light anytime treat, it’s delicious served plain or with a simple dusting of powdered sugar. Enjoy this low-fat, high-flavor delight that tastes like autumn on a plate!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 3 large Egg whites (or 2 whole eggs)
- 0.75 cups Unsweetened applesauce
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.5 cups Non-fat Greek yogurt
- 1 teaspoons Vanilla extract
- 2 medium Apples (peeled, cored, and finely chopped)
- 1 teaspoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line with parchment paper for easier removal.
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the egg whites until frothy. Add in the unsweetened applesauce, granulated sugar, brown sugar, non-fat Greek yogurt, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
In a small bowl, toss the chopped apples with the lemon juice to prevent browning. Gently fold the apples into the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve plain or dust with powdered sugar for a decorative touch. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 438.3 g | 159% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 238.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1303 mg | 28% | |
*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.
