Craving a delectable dessert that won't sabotage your health goals? Get ready to discover the most incredible fat-free pumpkin raisin cake that proves healthy eating can be absolutely delicious! This mouthwatering recipe transforms classic autumn flavors into a guilt-free treat that's so scrumptious, you'll never believe it's actually good for you. With a perfect blend of warm spices, sweet raisins, and rich pumpkin, this cake is about to become your new favorite dessert that satisfies your sweet tooth without expanding your waistline.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/3 cup unsweetened applesauce
- 1/3 cup packed brown sugar
- 1/3 cup white sugar
- 1 cup canned pumpkin
- 2 egg whites
- 1/2 cup fat-free milk
- 1/2 cup raisins
- cooking spray
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch cake pan or bundt pan with cooking spray, ensuring complete coverage to prevent sticking.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, ground cloves, and ground ginger. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate large mixing bowl, combine unsweetened applesauce, packed brown sugar, white sugar, and canned pumpkin. Mix thoroughly using an electric mixer or whisk until smooth and well incorporated.
- Add egg whites to the pumpkin mixture and beat until light and fluffy, about 2-3 minutes. Gradually pour in the fat-free milk while continuing to mix.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to avoid overmixing. Mix until just combined, ensuring no dry flour streaks remain.
- Lightly dust the raisins with a tablespoon of flour to prevent them from sinking to the bottom of the cake. Fold the raisins into the batter gently.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the cake pan in the preheated oven and bake for 40-45 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with no wet batter.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully turn out onto a wire cooling rack to cool completely.
- Once cooled, slice the cake into 12 equal servings. Optional: dust with powdered sugar or serve with a dollop of fat-free whipped cream.
Tips
- Always sift your dry ingredients to ensure a smooth, lump-free batter that results in a lighter, more tender cake.
- Dust raisins with flour to prevent them from sinking to the bottom of the cake during baking.
- Be careful not to overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use fresh spices for the most vibrant flavor - ground spices lose potency over time.
- Check the cake's doneness with the toothpick method, but start checking a few minutes before the recommended baking time to prevent overcooking.
- Allow the cake to cool completely before slicing to ensure clean, perfect cuts.
- For an extra touch of elegance, consider garnishing with a light dusting of powdered sugar or a dollop of fat-free whipped cream.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 35g
Protein: 3g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
