Fresh strawberries and rhubarb flavor this deliciously moist, low fat, low calorie cake.
I love cake. I really love cake. In the first place I love to bake cakes and make frosting and fillings. In fact I have to stop myself from baking as much as I would like to because the calories can add up. Finding ways to lighten the calories and fat in a cake does help though. That is what I did with this new cake, Lightened Strawberry Rhubarb Cake. It is still moist and full of flavor.
About three or four weeks after my daughter was born, I was diagnosed with postpartum depression. Luckily for me, my husband and parents were aware of the signs and figured it out very quickly. I got some medication and a fantastic therapist and got back on my feet within a few months. My depression was not the type that I felt like I was going to hurt my daughter. It was more of a total overload of emotions and being utterly unable to relax or sleep. Anyway, that is not what this post is about.
Once I was starting to get back on my feet, I needed to find some kind of outlet. So I chose to take cake decorating classes. I loved it although I definitely do not have a talent for it. It did increase my love of baking cakes though. It also made me play with different frosting and fillings and different ingredients.
Trying to find ways to cut fat in frosting is really challenging. I have reverted to glazes. It is hard to make a great frosting without butter or whipping cream. My favorite frosting is a whipped cream frosting and unfortunately, no one has come up with a low-calorie whipping cream. I really wish they would. While I will on occasion use Cool Whip, it just isn’t the same. If I was a farmer, I would be working on research for a low-fat cream that whips. I can dream that some day I can have my whip cream and eat it to. In the meantime, I will revert to healthy cakes with a little glaze on top. This Strawberry Rhubarb Cake will make you swoon with pleasure and keep the fat off you.
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Lightened Strawberry Rhubarb Cake
- 1 1/2 cups all-purpose flour 180 grams
- 1 1/2 cups whole wheat pastry flour 180 grams
- 3/4 cup sugar
- 1/2 cup sugar/stevia mix if you don't want to use sugar substitute add another 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 eggs
- 1 3/4 cups mashed strawberries
- 1 cup grated rhubarb
- 1 cup 2% fat Strawberry flavored Greek Yogurt
- 1 1/2 tsp vanilla extract
- 4 oz light cream cheese softened
- 1 1/2 cups sifted powdered sugar
- 2 tbsp strawberry puree or low sugar strawberry preserves melted
- 1 tsp strawberry extract
Preheat oven to 350°.
In a large bowl, whisk together all-purpose flour, whole wheat flour and next 4 ingredients.
Stir in eggs and next 4 ingredients until fully combined.
Spray with baking spray or grease and flour a 14-cup bundt pan. Pour batter into the pan and even out with a spatula.
Bake for about 1 hour, or until a long wooden pick inserted into the middle comes out clean.
Place pan on a wire rack and cook for 15 minutes.
Carefully release the cake from the pan and place directly on the wire rack. Cool cake completely.
For the glaze: In a food processor, cream the cream cheese, powdered sugar, strawberry puree and strawberry extract until smooth.
Pour the glaze over the cake and allow it to harden.
I calculated 10 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, light strawberry desserts: