Low Fat Classic Date Cake
Indulge guilt-free with this Low Fat Classic Date Cake, a wholesome spin on a timeless dessert that’s packed with natural sweetness and comforting flavors. This recipe uses pitted dates and a touch of brown sugar to create a moist and tender cake, while low-fat yogurt keeps it light and airy. Warm notes of cinnamon and a hint of vanilla elevate the aroma, and chopped walnuts add a delightful crunch in every bite. Perfectly balanced and easy to prepare, it comes together in just over an hour, making it an excellent option for healthier everyday baking. Whether served warm or at room temperature, this crowd-pleasing treat pairs beautifully with a cup of coffee or tea, and is sure to satisfy your sweet tooth without compromise. Keywords: low-fat dessert, healthy date cake, classic baking recipes, moist and tender cake, wholesome treats.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 milliliters Water
- 1 teaspoon Baking soda
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 100 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 150 grams Low-fat plain yogurt
- 50 grams Walnuts, chopped
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
In a small saucepan, combine the pitted dates and water. Bring the mixture to a boil over medium heat, stirring occasionally.
Once boiling, remove from heat and stir in the baking soda. This will cause the mixture to foam up slightly. Set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon.
In another bowl, beat together the brown sugar and egg until light and fluffy. This should take about 3 to 4 minutes.
Stir in the vanilla extract and low-fat plain yogurt into the sugar mixture until well combined.
Add the cooled date mixture to the sugar and yogurt mixture, stirring until fully integrated.
Gradually fold the wet ingredients into the flour mixture until just combined. Be careful not to overmix.
Gently fold in the chopped walnuts.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake 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 the cake warm or at room temperature, slicing it into 8 even pieces.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 424.2 g | 154% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 243.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 613 mg | 47% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2421 mg | 52% | |
*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.
