This isn't so much a recipe, but more a tip to apply with any recipe. Queenie asked me if I had any low-calorie cake recipes, and while I don't, I do have experience testing to see what's the best balance between fat content and final product.
First of all, never cut all the fat from a cake! It's crucial to have some fat content to produce a proper texture. I'm going to fill you all in on my favourite ways to cut calories in cakes, and baking in general. Keep at least an egg yolk or a little oil in there - I prefer to use a low-fat margarine, with fat-free milk, fat-free egg replacer, and low-calorie sweetener.
- Skim Milk
This is an obvious one. Just replace equal amounts full-fat milk with skim milk, and you'll cut calories.
- Low-Fat Margarine Spreads
The lowest calorie one that I've been able to find is Weight Watcher's Canola Spread, which has 300 less calories per 125g than butter. I use this in my baking all the time, and have had no issues. I've tried using Applesauce, but it tends to give cakes a gummy, unpleasant, chewy texture.
- Artificial/Low Calorie Sweetener
- Vegan Egg Replacer
- Diet Soda
- Cake Flour
I hope that these help you guys with your baking endeavors!