Low-Fat Oreo Cake

Low fat Oreo cake
Low fat Oreo cake, a recipe that uses apple sauce instead of fat, a very small quantity of Coconut oil, and natural raw cane sugar. Give this recipe a try. I baked these cakes and sold them at the Local Farmer's Market in Beirut for almost 2 years. They were a huge hit. I had a number of flavors, that you can check right HERE

If you try this recipe share the outcome with us in the comment box below, or send me your reviews on Facebook or Instagram.
Don't forget to check my Youtube channel for Video recipes.

Preparation time: 20 minutes
Baking time: 30 minutes
Makes 8 slices

Ingredients:

  • 2 egg whites
  • 1 tbsp Homemade apple sauce
  • 1 tbsp Coconut oil
  • 1/4 cup yogurt
  • 1/2 cup natural raw sugar
  • 2/3 cup all-purpose flour
  • 3/4 tsp Baking Powder
  • 4 crushed Oreos
Preparation

  1. Preheat the oven to 160 ℃ (320 ℉). Grease a 9 cm loaf tin with butter or canola oil, and line the bottom with parchment paper.
  2. Beat the egg whites using the whisk of an electrical mixer. For a better aeration, use a smaller mixer bowl.
  3. Start beating on low speed until a bit foamy. Add gradually 1 tablespoon of sugar. Beat on medium fast until it forms a white stiff peak
  4. In a different bowl of a standing mixer, and using the whisk, beat the oil, sugar, yogurt and apple sauce.
  5. With a plasting spoon, transfer half of the egg whites to the mixture. Start folding gently, by hand, adding gradually the rest of the egg whites batter. (check * tips below)
  6. Then, gradually add the flour. Keep mixing by hand until well combined.
  7. Pour the batter into the prepared loaf tin, sprinkle the top with Oreos.
  8. Bake in for 25 mintues. Then reduce the heat to 140℃, and bake for an additional 10 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool for 10 minutes before transferring onto a wire rack to cool.

*This recipe is counting on the egg whites to give it body and  volume. Therefore, it is crucial to fold the white mixture obtained gently and by hand, using a plastic or a wooden spoon to preserve the air and prevent the egg mixture for seperating and returning to liquid. 
*You must use whipped egg whites immediately before they lose volume. Therefore, only make whipped egg whites when you're able to use them right away and don't store them for later.éé

I have posted the Chocolate chip low fat cake, and now the Oreo. Still have eight flavors to go. 

You also can get creative and share the outcome with us in the comment box below, or send me your reviews on Facebook or Instagram.
Don't forget to check my Youtube channel for Video recipes.





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