Low Fat Caramel Cake
Indulge guilt-free with this moist and flavorful Low Fat Caramel Cake, a light twist on a beloved classic! Perfectly balanced with the natural sweetness of unsweetened applesauce and aromatic brown sugar, this cake delivers rich caramel flavor without the extra calories, thanks to a clever combination of caramel extract and reduced-fat cream cheese frosting. Every bite offers a soft and tender texture, beautifully complemented by a drizzle of light caramel sauce for a touch of decadence. With just 20 minutes of prep time and simple ingredients like egg whites and low-fat buttermilk, it’s an approachable dessert ideal for any occasion. Serve this healthier treat at gatherings or enjoy it as a sweet reward after dinner—it’s proof that delicious can be effortlessly wholesome!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 120 ml Unsweetened applesauce
- 150 grams Brown sugar
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 240 ml Low-fat buttermilk
- 1 teaspoon Caramel extract
- 100 grams Reduced-fat cream cheese
- 100 grams Icing sugar
- 2 tablespoons Light caramel sauce
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, mix together the unsweetened applesauce and brown sugar until well combined.
Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Stir in the caramel extract.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a small bowl, beat the reduced-fat cream cheese until smooth. Gradually add the icing sugar and continue to beat until creamy and smooth.
Once the cake is baked, let it cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake.
Drizzle the light caramel sauce over the frosting using a spoon for a decorative effect.
Slice and serve the low-fat caramel cake, enjoying the sweet and smooth flavors with family and friends!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 467.4 g | 170% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 301.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 609 mg | 47% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1267 mg | 27% | |
*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.
