Friday, February 10, 2006


To start the week healthily and, as lately, I seems to buy more and more butter, I decided to bake a fat-free cake! Luckily, I also had a few apples which were looking a bit sad, so after a bit of googling, I found what I wanted: a "Quick No-Fat Apple Cake" recipe.

I was a bit sceptical about it as I wondered what kind of "pudding" or "omelet" it would give, but I was positively surprised by this cake as it was, without doubt, a REAL cake!!!

Since, it was prepared without any kind of fat, this cake was a bit more dense and elastic than your average rich butter cake, but it was very soft and fine. The apples and the spices gave a delicious aroma and the light molasses added a caramelly sweetness...

I recommend you to try it if you are fed up of continuously seeing the butter disappear from your fridge or if you are looking for an eatable diet treat...

I found the recipe on and operated of few changes for my own pleasure and yours, I hope...

170-180g Plain white flour
1 1/2 Tsp Baking Powder
1/2 Tsp Salt

1 Tsp Ground cinnamon
A pinch ground nutmeg
A pinch ground cloves
80-90g Castor sugar (depending on how sugary you like things)
1/3 Cup (~83ml) Skim milk (or normal milk)
2 Egg whites (~50g)
1/3 Cup Light molasses, light honey or corn syrup (I used "mélasse à tartiner")
2 Boscop apples, peeled, cored and cut in 1,5 cm wedges

Ground cinamon, to taste
Light brown sugar, to taste

1. Preheat oven to 180°C (350°F).
2. In a large bowl, combine the flour, baking powder, salt and spices.
3. In a medium bowl, using a whisk, thouroughly mix the sugar, milk, egg whites and syrup/molasses/honey together.
4. Gradually stir into dry ingredients in order to form a smooth batter.
5. Add 2/3 of the cut apples in the batter and mix carefully.
6. Pour the batter into a rectangular cake tin and place the leftover apples on the top.
7. Sprinkle with sugar and ground cinnamon.
8. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack.

If you wish, you can also use brown sugar for the batter.
Don't beat the batter!

Serving suggestions:
Eat for breakfast or at any time of the day.
For those who are not observing a diet, spread butter on your slice of cake...

(Scale -Pic by


  1. Rapide et léger... Que demander de mieux à un gâteau, si en plus il est bon...? :-)

  2. it seems delicious but can you tel me what is "castor sugar" ? is it brown sugar?
    I'll try it this afternoon because i have two white eggs waiting for me in my fridge!

  3. claire emma, castor sugar, c'est simplement du sucre semoule blanc, du sucre en poudre, quoi!
    ça ressemble en fait à un gros pancake soufflé au niveau recette, quelque part entre la flognarde et le spoon-bread que j'ai connu récemment sur le blog "mymom'srecipeandmore de chanit!

  4. Hi Claire Emma!

    "Castor Sugar" is in fact fine(UK) or superfine (USA) white sugar. It's grains are small and it is not powder/confectioner's sugar...
    I hope I've helped you.
    Have fun making it!!!


  5. Have made it!!! Thank you Avital and Rosa for your answer. The recipe un french on my blog in few days!

  6. Hi, Rosa! I'm usually quite skeptical about fat-free baked sweets, but this recipe sounds delicious. It looks like you baked it in a 9"x5" loaf pan -- is that right?

    I happy I found your blog, by the way. It's lovely!!!

  7. Tania: Like you, I was always quite skeptical when it came to fat-free food, but I found that this cake was very fine. Of course, it's different from full-fat cakes, but it isn't meant to be the same... I used a 20cmx10,5cm (7,8"x4,1") loaf pan, so your 9"x5" tin should be ok.

    I'm happy that you like my blog. Thanks for passing by!!!

  8. Hi Rosa,

    I love your blog! I'm glad I found it because I tried this recipe for apple cake and it was delicious! I used honey instead of molasses because it's what I had in the cupboard! It's going to be one of my regular recipes from now on. Thanks.


  9. Brilliant recipe. Just made it and ate a slice - hot! I'm on a low fat diet pending surgery, but missed cake. I used honey, granulated sugar, mixed spice instead of nutmeg and cloves, and it's still perfect. Turns out well, not fluffy,but tender. Thank you lots.

  10. SILVER 1946: Thanks for passing by and for the nice comment! I'm glad you liked this cake. Yes, it's soft and airy, but not fluffy like butter-based cakes...

  11. I am going to a family reunion following weekend
    and I have a cousin who's diabetic and cannot have glucose. There's always a ton of desserts available but she can't have any kind of of them ~ she requested I bring anything sugar-free this year. . . I refuse to buy Splenda because I think it's icky. . . Just what about a trifle made from angel food cake, fresh fruit and also sugar-free Cool Whip? Is that fairly low in glucose? . . Any suggestions from my Food & Drink people? Thank we. Ten points awarded within 6 hours to the best answer. .
    Feel free to visit my web-site :: Althea Puthoff @ low fat dessert recipes