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Low-Fat Date Spice Cake Recipe

 

Ingredients

Servings: 16

 

1 1/4 cups all-purpose flour

3/4 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1/3 cup 67% vegetable oil

Butter-flavored spread, at room temperature

1/2 cup granular no-calorie sweetener

1/2 cup light brown sugar

2 large eggs

1 cup low-fat buttermilk

1 tsp vanilla extract

3/4 cup pitted dates, chopped

 

Nutrition Facts

 

Exchanges/Choices:

2 Carbohydrate

 

Calories 152

    Calories from Fat 37

Total Fat 4g

    Saturated Fat 1g

Cholesterol 27mg

Sodium 219mg

Carbohydrate 26g

    Dietary Fiber 2g

    Sugar 14g

Protein 3g

Cooking Methods

  1. Preheat oven to 350 degrees. Coat an 8x4-inch loaf pan with cooking spray. Set aside.
  2. Combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl and whisk to mix well. Set aside.
  3. Combine the butter-flavored spread, no-calorie sweetener and brown sugar in a large bowl and beat at medium speed until fluffy. Beat in the eggs one at a time.
  4. Add the buttermilk and flour mixture alternately to the butter-flavored spread mixture. Remember to beat well after each addition. Then, beat in the vanilla. Stir in the dates. Spoon the batter into the prepared pan and smooth the top.
  5. Bake 35-40 minutes until a wooden toothpick inserted in the center of the cake comes out clean.
  6. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool completely on the rack. The cake can be stored in an airtight container at room temperature for up to 3 days.

Fun Facts / Cooking Tips

When this diabetic cake is in the oven, the house is filled with the comforting aroma of spices. This low-fat cake recipes is indeed a thoughtful holiday gift or a welcome treat on a brisk fall afternoon.

 

 

 

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