Low-Fat Vanilla Cake

Name: Low-Fat Vanilla Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 slices
Cuisine: Quebecois
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup low-fat buttermilk (room temperature); 1/4 cup unsweetened applesauce; 1/4 cup vegetable oil; 2 large eggs (room temperature); 2 tsp vanilla extract

40 min 12 slices Easy

All Recipes

Enjoy a light and fluffy low-fat vanilla cake that's perfect for any occasion. This recipe keeps things simple yet delicious, with a reduced fat content for a guilt-free treat.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Vanilla cake is a classic dessert that offers a simple yet satisfying taste. This low-fat version allows you to enjoy the same delightful flavour and texture with reduced guilt. Perfect for birthdays, celebrations, or just as a sweet treat, this cake is sure to please. Creating a low-fat vanilla cake involves using healthier substitutes and adjusting traditional methods. By making small changes, you can still achieve a fluffy and moist cake without sacrificing taste. This recipe is ideal for those looking to indulge without overindulging.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 23 cm (9-inch) round cake pan.

Pro tip: Ensure the oven is fully preheated before baking for even cooking.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Pro tip: Sifting the flour can help avoid lumps and distribute the ingredients evenly.

Combine Wet Ingredients

In another bowl, whisk together the buttermilk, applesauce, vegetable oil, eggs, and vanilla extract until smooth.

Pro tip: Make sure the eggs are fully incorporated to bind the mixture properly.

Mix Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.

Pro tip: Overmixing can cause the cake to become dense.

Pour and Bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even browning.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.

Pro tip: Cooling the cake on a wire rack prevents it from becoming soggy.

💡

Tips & Tricks

Use cake flour for a more tender crumb.
Ensure all ingredients are at room temperature before mixing.
Do not overmix the batter to maintain a light texture.
Use a toothpick to check for doneness; it should come out clean.

Frequently Asked Questions

How do I make this cake lighter?

Use low-fat buttermilk and unsweetened applesauce to reduce fat content while maintaining moisture.

Can I use whole wheat flour instead?

Yes, you can substitute whole wheat flour for a portion of the all-purpose flour for added fibre, but it may affect the texture.

How long does this cake stay fresh?

The cake stays fresh for up to 2 days at room temperature, or up to a week if refrigerated.

Can I freeze this cake?

Yes, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

What is the best way to store leftovers?

Store leftover cake in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.

Serving Suggestions

This low-fat vanilla cake pairs wonderfully with a fresh fruit compote or a dollop of light whipped cream for an extra touch of sweetness. To make ahead, bake the cake and store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm slightly in the microwave.

Nutrition per serving

180

Calories

Protein

Fat

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