Help bees! How can I lighten up my FAVORITE cake recipe?

posted 3 years ago in Cooking
Post # 3
Member
7281 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

You can substitute 2 egg whites for each egg, and use light cream cheese (but not the fat free kind). Those are pretty easy changes that shouldn’t affect your flavor. I would bet that you could also reduce the sugar in the cake batter by 1/4-1/2 cup and the butter proportionally (so if you cut 1/2 cup sugar, cut 3 tablespoons of butter).

Post # 5
Member
647 posts
Busy bee
  • Wedding: May 2015

@Barbiestylez:  Splenda is much sweeter than regular sugar so I wouldn’t use it the same way as white sugar the box of Splenda will give you the equivilancies. However, not a fan Splenda just because it’s not natural, it’s lower in calories but that doesn’t really make it healthier. I usually  prepfer honey or maple syrup they’re a healthier sweetner because they’re natural your body uses them differently in terms of your blood sugar spiking and other sciencey stuff lol. Also, you could just try cutting out a portion of the sugar, I bet no one would notice 🙂

For the butter try coconut oil/butter. Just as high in fat but a much healthier fat and if you use honey or maple syrup you can cut out some fat (ex use 1/2 cup coconut oil) because they’re liquids.

For flour try whole wheat pastry flour. It’s light like reg flour but much healthier.

hope that was a bit helpful 🙂

Post # 6
Member
432 posts
Helper bee
  • Wedding: February 2014

@Barbiestylez:  Look into replacing the sugar with Stevia (not Splenda! And also figure out ratios, which will differ from sugar).. Whole wheat flour instead of white flour… Agree with pp about the other recommendations. It just depends exactly how healthy you want to go, which will also affect the taste/texture. I’ve heard of adding all-natural applesauce to help compensate for moisture, but I tend to stay away from desserts altogether.

Look up Paleo-diet cakes and see if maybe you can find some ideas there.

Post # 7
Member
7281 posts
Busy Beekeeper
  • Wedding: October 2011 - Bed & Breakfast

@Barbiestylez:  I really can’t say. Like a PP, I don’t use splenda (or equal or sweet n low). You may be able to substitute stevia for some of the sugar.

Post # 9
Member
11772 posts
Sugar Beekeeper
  • Wedding: May 2013

Here’s my thought: If you’re going to indulge, indulge with The Real Deal.

That way your craving is satiated and you can move on with your healthy eating!

I always find the substitutes just don’t leave me satisfied!

Post # 11
Member
42522 posts
Honey Beekeeper
  • Wedding: November 1999

@Barbiestylez: From Better Homes and Gardens:

“Whole-wheat flour will make your baked products denser and heavier than all-    purpose flour does. Substituting whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour.

    When making cookies with whole wheat flour, reduce the butter or shortening by     20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid.

If you like the texture of baked goods made with white flour but wish to add more whole grains to your family’s diet, be sure to try white whole wheat flour. This flour—milled from albino grains of wheat—behaves almost exactly like white flour, but provides all of the whole grain goodness of wheat flour.  

White whole wheat flour is beginning to be available in supermarkets, but if you cannot find it, check a natural foods or health food store.”

Post # 13
Member
432 posts
Helper bee
  • Wedding: February 2014

@awakemysoul:  I second this. I quit using Splenda and switched to Stevia, though… Because Splenda is artificial sweetener, and some experts say has cancer causing chemicals (sort of like Sweet-n-Low)… Whereas, Stevia is a more natural alternative. 

Post # 14
Member
3119 posts
Sugar bee
  • Wedding: August 2012

@BrandNewBride:  I agree with this! Some simple reductions like the sugar you mention may do the trick, but even psychologically sometimes if I know that I am eating the “healthy” alternative it can be disappointing and even lead me to indulge elsewhere because I compromised with that. The cake sounds delicious by the way!

Post # 15
Member
1311 posts
Bumble bee
  • Wedding: January 1994

Use less butter. You can use applesauce instead. Also, neufachel cheese instead of cream cheese has a lot less calories/fat but tastes about the same. Also, just cut down on the sugar, you don’t need to use that much. The icing definately doesn’t need that much sugar. If you want, add some cinnamon and it will taste sweeter. 

Post # 16
Member
3625 posts
Sugar bee
  • Wedding: July 2013

@Barbiestylez:  I would use light cream cheese, flax egg subsitute (for each egg: 1 tablespoon ground flaxseeds, 3 tablespoons warm water (or other liquid), Stir together until thick), 2% milk with 1 tablespoon of lemon for the buttermilk, and an extra banana with half the sugar. I would probably also use whole wheat flour.

What did you end up doing?

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