Hankering for cake but watching your waistline? You’re in luck! We’ve gathered 18 scrumptious lower-fat cake recipes that let you indulge without the guilt. From moist chocolate to zesty citrus, these treats prove healthy baking can be just as delicious. Dive in and discover your new favorite way to satisfy that sweet tooth—responsibly!
Banana Oatmeal Low-Fat Coffee Cake
A moist, low-fat coffee cake that’s perfect for breakfast or a snack. Banana and oatmeal create a tender crumb with warm spices. It comes together quickly with pantry staples.
Ingredients
– 1.5 cups mashed ripe bananas
– 1 cup old-fashioned oats
– 0.75 cup all-purpose flour
– 0.5 cup brown sugar
– 0.25 cup unsweetened applesauce
– 2 large eggs
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 0.5 tsp baking soda
– 0.25 tsp salt
– 2 tbsp melted coconut oil
Instructions
1. Preheat oven to 350°F.
2. Grease an 8×8-inch baking pan with non-stick spray.
3. Mash 1.5 cups ripe bananas until smooth.
4. Whisk 2 large eggs in a large bowl until frothy.
5. Add 0.5 cup brown sugar to the eggs and whisk until combined.
6. Stir in 0.25 cup unsweetened applesauce and 2 tbsp melted coconut oil.
7. Fold in the mashed bananas.
8. In a separate bowl, combine 1 cup oats, 0.75 cup flour, 1 tsp baking powder, 1 tsp cinnamon, 0.5 tsp baking soda, and 0.25 tsp salt.
9. Tip: Mix dry ingredients well to evenly distribute leaveners.
10. Gradually add dry ingredients to wet ingredients, stirring until just combined.
11. Tip: Avoid overmixing to prevent a tough texture.
12. Pour batter into the prepared pan and spread evenly.
13. Bake at 350°F for 25-30 minutes, or until a toothpick inserted comes out clean.
14. Tip: Check at 25 minutes to avoid overbaking.
15. Cool in the pan for 10 minutes before transferring to a wire rack.
16. Slice and serve warm or at room temperature.
Zesty cinnamon and sweet banana shine in every bite. The oats add a subtle chewiness that pairs well with coffee. Try it toasted with a dollop of Greek yogurt for extra protein.
Greek Yogurt Vanilla Bean Pound Cake
Vibrant and moist, this Greek yogurt vanilla bean pound cake delivers rich flavor with a tender crumb. Perfect for any occasion, it comes together easily with simple ingredients. Vanilla bean paste adds intense aroma and visible specks throughout.
Ingredients
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 4 large eggs, room temperature
– 1 cup plain Greek yogurt
– 1 tablespoon vanilla bean paste
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
Instructions
1. Preheat oven to 350°F and grease a 9×5 inch loaf pan.
2. Cream butter and sugar together in a large bowl for 3 minutes until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in Greek yogurt and vanilla bean paste until fully incorporated.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add dry ingredients to wet ingredients, mixing just until combined—do not overmix.
7. Pour batter into prepared pan and smooth the top with a spatula.
8. Bake for 55-65 minutes until a toothpick inserted into the center comes out clean.
9. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Keeps beautifully moist for days thanks to the Greek yogurt. The vanilla bean paste provides an intense, aromatic flavor that pairs wonderfully with fresh berries or a dusting of powdered sugar. Slice thick for breakfast or serve with a dollop of whipped cream for dessert.
Reduced-Fat Carrot Cake with Maple Cream Cheese Frosting
Very few desserts balance health and indulgence like this one. Vibrant carrots and warm spices create a moist, flavorful cake. Topped with creamy frosting, it satisfies every craving.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup unsweetened applesauce
– 1/4 cup vegetable oil
– 3 large eggs
– 2 tsp vanilla extract
– 3 cups grated carrots
– 8 oz reduced-fat cream cheese
– 1/4 cup unsalted butter
– 1/4 cup pure maple syrup
– 1 cup powdered sugar
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×13 inch baking pan.
3. Whisk 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt in a medium bowl.
4. Beat 3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup unsweetened applesauce, and 1/4 cup vegetable oil in a large bowl until combined.
5. Add 3 large eggs one at a time, beating after each addition.
6. Stir in 2 tsp vanilla extract.
7. Gradually mix dry ingredients into wet ingredients until just combined.
8. Fold in 3 cups grated carrots.
9. Pour batter into prepared pan and spread evenly.
10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Cool cake completely in pan on a wire rack.
12. Beat 8 oz reduced-fat cream cheese and 1/4 cup unsalted butter in a bowl until smooth.
13. Add 1/4 cup pure maple syrup and beat until incorporated.
14. Gradually add 1 cup powdered sugar, beating until frosting is creamy and spreadable.
15. Frost cooled cake evenly.
16. Refrigerate for at least 1 hour before serving to set frosting.
Not overly sweet, the cake has a tender crumb with subtle spice notes. Maple frosting adds a rich, tangy contrast that complements the carrots perfectly. For a festive twist, top with toasted walnuts or serve alongside a scoop of vanilla ice cream.
Skinny Lemon Bundt Cake with Fresh Blueberries
Craving a light, zesty dessert? This skinny lemon bundt cake bursts with fresh blueberries and comes together easily. Perfect for any occasion without the guilt.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup plain Greek yogurt
– 1/4 cup fresh lemon juice
– 2 tbsp lemon zest
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup fresh blueberries
– Cooking spray
Instructions
1. Preheat oven to 350°F.
2. Coat a 10-inch bundt pan with cooking spray, ensuring all crevices are covered to prevent sticking.
3. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
4. In a large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
5. Add 3 large eggs one at a time, beating well after each addition.
6. Mix in 1 cup plain Greek yogurt, 1/4 cup fresh lemon juice, and 2 tbsp lemon zest until just combined.
7. Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
8. Gently fold in 1 cup fresh blueberries, tossing them in a tablespoon of flour first to prevent sinking.
9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
10. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Just out of the oven, this cake boasts a tender crumb with pockets of juicy blueberries and a bright lemon zing. Serve it slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla frozen yogurt for a delightful contrast.
Flourless Chocolate Cake with Coconut Cream
Fudgy, rich, and naturally gluten-free, this flourless chocolate cake delivers intense cocoa flavor with a silky coconut cream topping. It’s surprisingly simple to make with just a few pantry staples. Perfect for when you need an impressive dessert without the fuss.
Ingredients
– 1 cup semisweet chocolate chips
– 1/2 cup unsalted butter
– 3/4 cup granulated sugar
– 3 large eggs
– 1/4 cup unsweetened cocoa powder
– 1/4 teaspoon salt
– 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F.
2. Grease an 8-inch round cake pan and line the bottom with parchment paper.
3. Combine 1 cup semisweet chocolate chips and 1/2 cup unsalted butter in a microwave-safe bowl.
4. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
5. Whisk in 3/4 cup granulated sugar until dissolved.
6. Add 3 large eggs one at a time, whisking vigorously after each addition to incorporate air.
7. Sift in 1/4 cup unsweetened cocoa powder and 1/4 teaspoon salt, then fold gently until no dry streaks remain.
8. Pour batter into prepared pan and smooth the top.
9. Bake at 350°F for 25-30 minutes until the edges are set but the center still jiggles slightly.
10. Cool cake completely in pan on wire rack for 2 hours.
11. Open refrigerated can of coconut milk and scoop out solid cream into mixing bowl, discarding liquid.
12. Whip coconut cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
13. Spread whipped coconut cream over cooled cake.
14. Chill assembled cake for at least 1 hour before serving.
Glossy and decadent, this cake boasts a dense, melt-in-your-mouth texture with deep chocolate intensity. The coconut cream adds a light, tropical contrast that cuts through the richness. Serve chilled with fresh berries or shaved dark chocolate for an elegant finish.
Low-Fat Pineapple Angel Food Cake
You’ll love how this light cake satisfies sweet cravings without guilt. Its tropical twist makes it perfect for summer gatherings or healthy desserts.
Ingredients
– 1 cup cake flour
– 1.5 cups granulated sugar
– 12 large egg whites
– 1 tsp cream of tartar
– 0.25 tsp salt
– 1 tsp vanilla extract
– 1 cup crushed pineapple, drained
– 0.25 cup powdered sugar
Instructions
1. Preheat oven to 350°F.
2. Sift cake flour and 0.75 cup granulated sugar together into a bowl.
3. Beat egg whites in a large mixing bowl on medium speed until foamy.
4. Add cream of tartar and salt, then increase speed to high.
5. Beat until soft peaks form, about 3 minutes.
6. Gradually add remaining 0.75 cup granulated sugar while beating.
7. Continue beating until stiff, glossy peaks form, about 2 more minutes.
8. Gently fold in vanilla extract with a spatula.
9. Sprinkle flour mixture over egg whites in four additions, folding gently after each.
10. Fold in drained crushed pineapple until just combined.
11. Pour batter into an ungreased 10-inch tube pan.
12. Bake for 35-40 minutes until top is golden brown and springs back when touched.
13. Invert pan onto a cooling rack and let cool completely for 2 hours.
14. Run a knife around edges to loosen cake from pan.
15. Dust with powdered sugar before serving.
Outstandingly airy with a moist crumb, this cake delivers bright pineapple flavor in every bite. Serve it with fresh berries or a dollop of Greek yogurt for extra protein.
Orange Spice Whole Wheat Snack Cake
Perfect for autumn snacking, this moist whole wheat cake bursts with warm orange and spice flavors. It comes together quickly with pantry staples. Preheat your oven to 350°F and grease an 8-inch square baking pan.
Ingredients
– 1 ½ cups whole wheat flour
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– 2 large eggs
– ¾ cup granulated sugar
– ½ cup vegetable oil
– ½ cup freshly squeezed orange juice
– 1 tbsp orange zest
Instructions
1. Whisk together 1 ½ cups whole wheat flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp ground nutmeg in a medium bowl until fully combined.
2. In a separate large bowl, beat 2 large eggs and ¾ cup granulated sugar with an electric mixer on medium speed for 2 minutes until pale and slightly thickened.
3. Gradually pour in ½ cup vegetable oil while mixing on low speed until fully incorporated.
4. Add ½ cup freshly squeezed orange juice and 1 tbsp orange zest to the wet ingredients, mixing just until blended.
5. Tip: Use fresh orange juice for the brightest flavor; bottled juice may taste flat.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring until no flour streaks remain; avoid overmixing to keep the cake tender.
7. Pour the batter into the greased 8-inch square baking pan, spreading it evenly with the spatula.
8. Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Check for doneness at 25 minutes; overbaking can dry out whole wheat cakes.
10. Remove the pan from the oven and let the cake cool in the pan on a wire rack for 15 minutes.
11. Tip: Cooling slightly in the pan helps the cake set and makes it easier to slice.
12. Transfer the cake from the pan to the wire rack to cool completely before serving.
Naturally moist and fragrant, this cake has a tender crumb with a hint of citrus zest. Serve it warm with a dusting of powdered sugar or alongside a cup of tea for a cozy treat. Its wholesome flavor makes it ideal for breakfast or an afternoon pick-me-up.
Avocado Chocolate Cake with Berry Compote
Whip up a surprisingly moist chocolate cake with hidden avocado richness. This dessert pairs perfectly with a tangy berry compote for balance. It’s an easy, crowd-pleasing treat that’s secretly nutritious.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup mashed ripe avocado
– 2 large eggs
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 cup water
– 2 cups mixed berries (fresh or frozen)
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
Instructions
1. Preheat oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt until no lumps remain.
3. In a separate bowl, mash 1 cup ripe avocado until smooth using a fork.
4. Add 2 large eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract to the avocado, whisking vigorously until fully combined.
5. Tip: Ensure the avocado is fully mashed to avoid green chunks in the batter.
6. Pour the wet ingredients into the dry ingredients and mix until just combined.
7. Gradually add 1 cup water, stirring until the batter is smooth and pourable.
8. Tip: Do not overmix to keep the cake tender.
9. Pour the batter into the prepared pan and tap gently on the counter to remove air bubbles.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. While the cake cools, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a saucepan.
13. Cook over medium heat, stirring occasionally, for 8-10 minutes until the berries break down and the compote thickens.
14. Tip: Use a mix of berries like strawberries and raspberries for a complex flavor.
15. Remove the compote from heat and let it cool slightly before serving.
16. Slice the cooled cake and top each piece with a spoonful of the berry compote.
Perfectly moist and rich with deep chocolate notes, the avocado adds a velvety texture without any odd taste. Serve it warm with a dollop of compote for a contrast of sweet and tart, or chill it for a firmer, fudgy bite that holds up well to the berries.
Pumpkin Spice Cake with Light Cream Cheese Glaze
Ready for a cozy fall treat that’s simple yet satisfying. This pumpkin spice cake delivers warm flavors with a tangy cream cheese glaze. Perfect for any autumn gathering.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– 2 tsp pumpkin pie spice
– ½ tsp salt
– 2 large eggs
– 1 cup canned pumpkin puree
– ½ cup vegetable oil
– 1 tsp vanilla extract
– 4 oz cream cheese, softened
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Preheat oven to 350°F.
2. Grease a 9×13 inch baking pan.
3. Whisk 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 2 tsp pumpkin pie spice, and ½ tsp salt in a large bowl.
4. In a separate bowl, beat 2 large eggs.
5. Add 1 cup canned pumpkin puree, ½ cup vegetable oil, and 1 tsp vanilla extract to the eggs.
6. Mix wet ingredients until fully combined.
7. Pour wet mixture into dry ingredients.
8. Stir until just combined; avoid overmixing to keep the cake tender.
9. Pour batter into the prepared pan.
10. Bake at 350°F for 30-35 minutes, or until a toothpick inserted comes out clean.
11. Cool cake in pan on a wire rack for 10 minutes.
12. While cake cools, beat 4 oz softened cream cheese until smooth.
13. Gradually add 1 cup powdered sugar to the cream cheese.
14. Mix in 2 tbsp milk until glaze is pourable.
15. Drizzle glaze over the cooled cake.
16. Let glaze set for 5 minutes before serving.
Very moist and spiced, this cake pairs well with coffee or as a dessert. The cream cheese glaze adds a creamy contrast that elevates each bite. Try it warm with a scoop of vanilla ice cream for an extra treat.
Almond Flour Strawberry Shortcake
Vividly fresh and naturally sweet, this almond flour strawberry shortcake comes together quickly for a gluten-free treat. Perfect for summer gatherings or a simple dessert any day.
Ingredients
– 2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 large eggs
– 1/4 cup melted coconut oil
– 1 tsp vanilla extract
– 1 lb fresh strawberries, hulled and sliced
– 1 cup heavy cream
– 2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut sugar, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined.
3. Tip: Sift almond flour if clumpy for a lighter texture.
4. In a separate bowl, beat 2 large eggs, then mix in 1/4 cup melted coconut oil and 1 tsp vanilla extract.
5. Pour wet ingredients into dry ingredients and stir until a thick batter forms.
6. Spread batter evenly into the prepared pan using a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake completely in the pan on a wire rack for 30 minutes.
9. While cooling, hull and slice 1 lb fresh strawberries.
10. Tip: Macerate strawberries with a sprinkle of coconut sugar for extra juiciness.
11. In a chilled bowl, whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form.
12. Tip: Chill bowl and beaters beforehand for faster whipping.
13. Slice the cooled cake horizontally into two even layers.
14. Place bottom layer on a serving plate and top with half of the whipped cream and sliced strawberries.
15. Add the top cake layer and spread remaining whipped cream over it.
16. Garnish with remaining strawberries.
Buttery almond cake layers soak up the strawberry juices beautifully, creating a moist, tender crumb. Serve chilled for a refreshing contrast to the rich cream, or add a drizzle of honey for extra sweetness.
Lightened-Up Red Velvet Cake with Greek Yogurt Frosting
Mixing tradition with a healthier twist, this red velvet cake swaps heavy ingredients for lighter alternatives without sacrificing flavor. Greek yogurt frosting adds a tangy creaminess that perfectly complements the moist, cocoa-infused layers. It’s an elegant dessert that feels indulgent yet guilt-free.
Ingredients
– 2 cups all-purpose flour
– 1.5 cups granulated sugar
– 0.5 cup unsweetened cocoa powder
– 1 tsp baking soda
– 0.5 tsp salt
– 1 cup buttermilk
– 0.5 cup vegetable oil
– 2 large eggs
– 2 tsp vanilla extract
– 1 tbsp red food coloring
– 1 tsp white vinegar
– 2 cups plain Greek yogurt
– 0.75 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together 2 cups flour, 1.5 cups sugar, 0.5 cup cocoa powder, 1 tsp baking soda, and 0.5 tsp salt in a large bowl.
3. In another bowl, combine 1 cup buttermilk, 0.5 cup oil, 2 eggs, 2 tsp vanilla, 1 tbsp food coloring, and 1 tsp vinegar until smooth.
4. Tip: Mix wet and dry ingredients just until combined to avoid a tough cake.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For frosting, beat 2 cups Greek yogurt, 0.75 cup powdered sugar, and 1 tsp vanilla until smooth and spreadable.
8. Tip: Chill frosting for 15 minutes if too runny for easier spreading.
9. Level cake layers if domed using a serrated knife for even stacking.
10. Frost between layers, top, and sides with Greek yogurt frosting.
11. Tip: Refrigerate cake for 1 hour before serving to set frosting and enhance flavors.
Not overly sweet, this cake boasts a tender crumb with subtle cocoa notes and a vibrant red hue. The tangy frosting cuts through the richness, making each bite refreshing. Serve chilled with fresh berries for a colorful, balanced dessert that delights both eyes and palate.
Coconut Lime Poke Cake with Jasmine Green Tea Syrup
A moist coconut cake gets infused with zesty lime and fragrant jasmine green tea syrup. This poke cake is refreshingly tropical with a sophisticated twist. Perfect for summer gatherings or a sweet afternoon treat.
Ingredients
– 1 box white cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
– 1/4 cup fresh lime juice
– 1 tbsp lime zest
– 1 cup canned coconut milk
– 1/2 cup granulated sugar
– 2 jasmine green tea bags
– 1 cup boiling water
– 1 cup sweetened shredded coconut
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, combine cake mix, eggs, oil, and water; mix until smooth.
3. Fold in lime juice and zest until just incorporated.
4. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. While cake bakes, steep tea bags in boiling water for 5 minutes; remove bags and stir in sugar until dissolved to make syrup.
6. Let cake cool in pan for 10 minutes, then use a skewer to poke holes all over the surface.
7. Slowly pour tea syrup over the cake, ensuring it seeps into the holes.
8. Drizzle coconut milk evenly over the cake.
9. Sprinkle shredded coconut on top.
10. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Zesty lime and floral tea syrup soak into every layer, creating a tender crumb with bursts of tropical flavor. Serve chilled with a dollop of whipped cream or fresh mango slices for extra indulgence. This cake stays moist for days, making it ideal for make-ahead desserts.
Zucchini Chocolate Chip Cake with a Hint of Mint
Never underestimate how zucchini transforms this cake into a moist, tender delight with subtle mint freshness. This easy recipe delivers a crowd-pleasing dessert that hides vegetables in plain sight while satisfying chocolate cravings.
Ingredients
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp peppermint extract
– 2 cups grated zucchini, drained
– 1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
3. Cream 1/2 cup softened butter and 1 cup sugar in a large bowl until light and fluffy, about 3 minutes.
4. Beat in 2 eggs one at a time, then mix in 1 tsp vanilla and 1/2 tsp peppermint extract.
5. Fold in 2 cups drained grated zucchini until just combined.
6. Gradually add dry ingredients to wet ingredients, mixing until no flour streaks remain.
7. Gently stir in 1 cup chocolate chips.
8. Spread batter evenly into prepared pan using a spatula.
9. Bake at 350°F for 30-35 minutes until a toothpick inserted comes out clean.
10. Cool cake in pan on a wire rack for 15 minutes before slicing.
This cake stays incredibly moist for days thanks to the zucchini, with chocolate chips melting into every bite. The mint adds a refreshing twist that pairs perfectly with a cold glass of milk or a scoop of vanilla ice cream.
Apple Cinnamon Streusel Cake with Chia Seeds
Savor the cozy flavors of fall in this simple cake. Packed with warm spices and wholesome chia seeds, it’s perfect for breakfast or dessert. Easy to make and even easier to enjoy.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter
– 2 large eggs
– 1 cup milk
– 2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 2 tbsp chia seeds
– 2 medium apples
– 1/2 cup brown sugar
– 1/4 cup cold butter
Instructions
1. Preheat oven to 350°F.
2. Grease a 9-inch round cake pan.
3. Peel and dice 2 medium apples into 1/2-inch pieces.
4. In a large bowl, whisk 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt.
5. Add 1/2 cup unsalted butter (softened) and mix until crumbly.
6. Beat in 2 large eggs one at a time.
7. Gradually pour in 1 cup milk, stirring until just combined.
8. Fold in diced apples and 2 tbsp chia seeds.
9. Pour batter into prepared pan.
10. In a small bowl, combine 1/2 cup brown sugar and 1/4 cup cold butter (cubed) with fingers until crumbly.
11. Sprinkle streusel evenly over batter.
12. Bake at 350°F for 45-50 minutes until a toothpick inserted comes out clean.
13. Cool in pan for 15 minutes.
14. Transfer to a wire rack to cool completely.
Fresh from the oven, this cake boasts a moist crumb with tender apple bits and a crunchy streusel top. The chia seeds add a subtle nutty texture, while cinnamon warms every bite. Serve slightly warm with a dollop of vanilla ice cream for an extra treat.
Conclusion
Craving something sweet without the guilt? These 18 lower-fat cake recipes prove you can indulge healthily. We hope you find a new favorite—give one a try, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of baking lighter!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
