Low Fat Peach Cake
Delightfully moist and bursting with fruity goodness, this Low Fat Peach Cake is the perfect guilt-free dessert for peach lovers. Made with fresh, juicy peaches and sweetened with unsweetened applesauce instead of butter, this wholesome cake is a lighter take on a classic treat. Flavored with a hint of cinnamon and vanilla, every bite is a comforting blend of warm spices and fresh, summery sweetness. Its tender crumb comes from low-fat buttermilk and a careful folding technique that keeps the sliced peaches intact and juicy. Ready in just over an hour, this easy-to-make cake is ideal for gatherings, afternoon snacks, or any time you crave a healthier indulgence. Perfectly delicious on its own or paired with a dollop of yogurt. Keywords: low fat peach cake, healthy dessert, moist peach cake, guilt-free baking, easy peach cake recipe.
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Recipe Information
Ingredients
- 3 large Fresh peaches
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Low-fat buttermilk
- 2 whole Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper for easy removal.
Peel the peaches, remove the pits, and thinly slice them. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, combine the granulated sugar and applesauce. Whisk together until smooth.
Add the eggs to the sugar and applesauce mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the sliced peaches, being careful not to overmix to keep the cake tender.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake the peach cake in the preheated oven for 40-45 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, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2167 mg | 94% | |
| Total Carbohydrate | 375.0 g | 136% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 218.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1767 mg | 38% | |
*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.
