If you want to enjoy the taste of a cake without all the added sugar and fat, several healthier cake recipes are sure to please your guests. Try one of these recipes, and you’ll find one you’ll enjoy! This recipe uses four large crunchy apples, yogurt, and coconut sugar, with a soft spelled base. This dessert tastes just like a slice of apple pie! It also has a base of unrefined spelled flour.
Carrot cake goes vegan in this recipe.
If you’re trying to cut down on animal products, this vegan carrot cake recipe is for you. It’s loaded with vitamins and minerals. The sour cream, raisins, and nuts are the perfect complements. The frosting can be made ahead of time and refrigerated, or you can make it the day before and freeze it. You can also use raisins or walnuts instead of traditional walnuts.
This vegan carrot cake’s moist, rich flavor is sure to please anyone who tastes it. It’s not only vegan-friendly but also dairy-free and egg-free and will please both non-vegans and vegans alike. This recipe also uses minimal oil and refined sugar, making it an ideal cake for those watching their budget. It’s also delicious and thrifty, making it the perfect dessert for special occasions.
To make this cake egg-free, you can use flaxseed, which works like eggs without leaving behind the egg taste. Flaxseed doesn’t contribute to leavening, but it will give you the same moist and dense texture as a traditional carrot cake. You can also use applesauce, almond milk, or canola oil instead of egg-based recipes. Then, add grated carrots for color, texture, and moisture.
While your mixer is on, add the non-dairy milk, applesauce, and coconut oil. Mix until combined. Don’t overmix, as overmixing will result in a dense cake. Once the batter is mixed, fold in the shredded carrots gently. Spread the batter evenly in your prepared baking pans. Bake for 25-35 minutes. The cake will be ready to serve! You can do it warm or cold.
Pineapple carrot cake is a lighter version of a classic spring dessert.
If you love carrot cake but are watching your sugar intake, consider making a healthier version. This dessert is incredibly moist and full of spice flavors. Topped with tangy cream cheese frosting, it is a springtime classic. This recipe is baked in a sheet pan. While it has classic carrot cake flavors, it is made even better with crushed pineapple! The dense cream cheese frosting pairs perfectly with the rich pineapple flavor.
You’ll need essential pantry ingredients to make this healthier version of a classic spring dessert. This cake has crushed pineapple, carrots, walnuts, and baking soda. Crushed pineapple adds a tropical flavor and lots of juice to keep the cake moist and flavorful. Carrots also provide a subtle sweetness. To make this recipe even healthier, substitute the granulated sugar with brown or coconut sugar for a low-calorie version.
Crushed pineapple is a great addition, while toasted coconut adds moisture and sweetness to this cake. You can also replace the nuts with toasted coconut for a nut-free version. You’ll also need a good quality GF baking flour to make this healthier version. Make sure to allow the coconut oil to reach room temperature before using it. Consider trying Bob’s Red Mill’s All-Purpose Baking Flour if you can’t find coconut flour in your local grocery store.
Key lime pie cake is a healthier version of a classic dessert.
If you love key lime pie, this recipe is for you. Key limes are small, but they pack a punch in terms of juice. For this recipe, you will need about 2 tbsp of lime zest, but regular limes will work just as well. Coconut flour keeps the recipe gluten-free and is an excellent alternative to regular flour. Its rich flavor will keep you coming back for more.
The filling of the key lime pie is made with a sweet and tart citrus flavor. This recipe uses key limes, which are slightly yellow. It contains less sugar than traditional key lime pies. A delicious, healthier version of the classic dessert is ready to serve. It’s the perfect treat to celebrate special occasions, holidays, and more! This recipe is also dairy-free and refined sugar-free, making it an ideal dessert for any occasion.
In addition to coconut milk, this recipe includes sweetened condensed coconut milk. It’s an easy, sugar-free alternative to heavy cream, and the ratios are similar to those in the original recipe. Coconut cream and full-fat coconut milk can also be used as substitutes for graham crackers. Key lime pie cake is a healthier version of a classic dessert.
Hummingbird cake is loaded with shredded zucchini in this recipe.
This hummingbird cake contains zero oil and refined sugar. The moist cake is topped with toasted walnuts and is ideal for any celebration. Its ingredients include oat flour, dates, and almond milk. It also stores well and is excellent for serving on special occasions. The cake is also gluten-free, so that you can bake it a day or two ahead. Hummingbird cake is a popular dessert in the South, and this version contains a lot of zucchini!
The hummingbird cake is moist and full of shredded zucchini and other sweet ingredients. It has a delicate sweetness, which is complemented by the cinnamon flavor. For best results, prepare the cake the day before you plan to serve it to your guests. You can wrap it in plastic and keep it at room temperature for up to 24 hours. If you wish to make the cake immediately, frost it and serve it within the day.
After preparing the Hummingbird Cake, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. It should be left in the refrigerator for at least 1 hour before serving. The hummingbird cake can be stored at room temperature or frozen for up to 2 months. The cake will taste even better when it has stood for a day. Once the cake is thoroughly cooled, spread the cream cheese frosting over the top.
Coconut whipped cream is an excellent substitute for sugar in this recipe.
The creamy coconut topping on this recipe is a dairy-free alternative to the traditional whipping cream. Transfer the coconut cream to a large bowl, and mix in a tablespoon of vanilla extract and a touch of salt. This dairy-free alternative is ideal for baking and cooking and is a good choice for those sensitive to sugar. However, ensure the cream is well-churned and thick before using it. Otherwise, it will not whip into soft peaks.
This healthy cake recipe is perfect for a desert or dessert. Whipped coconut cream is an excellent substitute for sugar in this recipe. It can be found in the freezer section of your local grocery store. It replaces the sugar in the recipe and tastes delicious. You can serve this dessert with a slice of sliced cake or as an ice cream topping. Alternatively, you can omit the whipped coconut cream altogether.
An excellent way to make coconut whipped cream is by using canned coconut milk. If you are using light coconut milk, it will not turn out as well as the full-fat variety. Instead, you can add coconut water to thin out the whipped cream. This will make the topping cream a lot smoother and creamier. If you can’t find any of these ingredients, you can also use powdered sugar or arrowroot to thicken it further. However, it’s important to note that coconut whipped cream will soften at room temperature. You can put it back in the refrigerator or freezer for a few minutes if it does.
Pinata cake is a healthier version of a classic dessert.
If you’re looking for a healthier version of a classic dessert, you’ve come to the right place. A pinata cake is filled with chocolate chips and sugar-free candies and makes the perfect dessert for a kid’s birthday party. Seeing the candies spill out when you hit the cake is fun; kids love it! This healthy version of the classic dessert also uses sugar-free chocolate chips instead of refined sugar.
You can turn a regular pan into a pinata or make mini versions. You can also make a pinata out of sombrero cookies. These fun treats are easy to make, only six ingredients are required, and they’re filled with pineapple flavor! You’ll be surprised by how simple these delicious treats are to make. The best part is, they are delicious, too!