Low Fat Zebra Cake
Indulge in the visually stunning and guilt-free delight of a Low Fat Zebra Cake! This healthier twist on the classic zebra cake combines vibrant layers of vanilla and chocolate batter, creating a mesmerizing striped pattern that's as fun to make as it is to eat. With unsweetened applesauce replacing oil and egg whites keeping things light, this cake is perfect for a low-fat dessert option without sacrificing flavor or texture. The simple yet effective layering technique ensures that every slice is an eye-catching masterpiece. With a prep time of just 20 minutes and accessible ingredients like cocoa powder, vanilla extract, and all-purpose flour, this recipe is ideal for home bakers looking to impress. Whether served as a weekday snack or the centerpiece of a celebration, the Low Fat Zebra Cake is sure to wow your guests while fitting seamlessly into a healthier lifestyle.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Unsweetened applesauce
- 100 grams Granulated sugar
- 1 teaspoons Vanilla extract
- 3 Egg whites
- 180 milliliters Low-fat milk
- 2 tablespoons Unsweetened cocoa powder
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 the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the unsweetened applesauce and sugar. Whisk until well blended. Add the vanilla extract and egg whites, and continue whisking until the mixture is smooth and slightly frothy.
Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat milk, starting and ending with the dry ingredients. Mix just until combined. Avoid overmixing to keep the batter light.
Divide the batter evenly into two bowls. In one bowl, add the cocoa powder and stir until fully incorporated.
Spoon 2 tablespoons of the plain batter into the center of the prepared cake pan. Then, spoon 2 tablespoons of the cocoa batter directly on top of the plain batter. Continue alternating between the two batters, always placing each spoonful in the center. The batter will spread outward, creating a zebra-like pattern.
Once all the batter is used, gently tap the pan on the counter to release any air bubbles and smooth the surface.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center 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 slicing and serving.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 121.4 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 275 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 616 mg | 13% | |
*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.
