Low Cal/Low Fat cake recipies?

Nicki

It's hubbies birthday on Tuesday and I would usually make a cake because the kids are still young enough to enjoy the whole birthday cake thing. Only problem is I'm on a diet and as we are planning to go out for a meal later in the evening, I don't want to go mad on calories earlier in the day.

Does anyone have any recipies for a cake which wouldn't completely blow the diet? I've lost a stone already but I still have about another stone and a half to go, so I really don't want to fall off the bandwagon at this stage.

Alternatively has anyone tried baking with low cal suger substitutes, and if so how did this turn out. My impression is that they are lighter than sugar so how do you work out how much to use if you are just using a standard recipie.

Any ideas would be much appreciated. Of course I could just make an ordinary cake and not eat any myself, but where's the fun in that!

Shortie

Nicki

I'm sure I read on here somewhere that you can substitue butter of over-ripe bananas. That must save calories!

Tried it earlier this week in a courgette cake and I found no problems at all. The only thing I would say is reduce the weight of the bananas if you do use them instead... I used the same weight in bananas that the recipie gave for butter and it was super sweet!

pianeet

when i used to go to slimming world one of the girls there gave us a recipe
for a lemon and raisin cous cous cake it was absolutley delicious and very much like bread and butter pudding but virtually fat free, i am sure if you do a google search you can find recipe.cant find our recipe at moment if we do will post it here

recovering_spendaholic

There is a receipe from Slimming World which uses a can of drained chick peas, three eggs, a cup of splenda and some almond or vanilla essence. You just blitz it in the food processor until smooth and then bake in a lined baking tin at 180 until firm to the touch (about 25 minutes). You just sandwich it with low cal jam and put a bit of water icing on the top. It doesn't taste of chick peas at all!!

janeawej

you could always do a fatless sponge, just sugar eggs and flour, plenty of recipes online, eat on the day its made tho as it dosent keep well, just fill with jam or make as a swiss roll

giggs11

pianeet wrote:

when i used to go to slimming world one of the girls there gave us a recipe
for a lemon and raisin cous cous cake it was absolutley delicious and very much like bread and butter pudding but virtually fat free, i am sure if you do a google search you can find recipe.cant find our recipe at moment if we do will post it here

i've found one here, sounds my type of thing cos i cn't bake for toffee lol http://dessert.allrecipes.com/az/84119.asp

Churchmouse

Nicki wrote:

Alternatively has anyone tried baking with low cal suger substitutes, and if so how did this turn out. My impression is that they are lighter than sugar so how do you work out how much to use if you are just using a standard recipe

Hi Nicki, yes I've used these in recipes for a sugar-intolerant friend. They've worked well, but the recipes I've used have been american cups so no conversion needed. Should work just as well if you measure the weight of sugar then pour it into a measuring jug or beaker to give you the volume of sugar substitute you need. However I do think they seem slightly sweeter than sugar so I like to reduce the quantity slightly. HTH

I regularly use it to make Black Saturns cobbler and it's great!

pianeet

giggs11 wrote:

i've found one here, sounds my type of thing cos i cn't bake for toffee lol http://dessert.allrecipes.com/az/84119.asp

that sounds about right but dont remember putting lemon curd in it though

[Deleted User]

Or even better ,bake him a cake and slice it up for HIM and family, and be good and save yourself for the meal in the evening.

oakdale_minx

I've got the chick pea cake recipe inthe oven. I've added a very over ripe banana to the mix instead of the vanilla essence so I'll see how it comes out!

EDIT: Not a huge success I'm afraid. Still tasted of chickpeas