Total Time
50mins
Prep 15 mins
Cook 35 mins

Sugar Free (made with Splenda), virtually Fat Free and so satisfying. I made up this recipe while I was trying to loose weight after a first baby and in danger of getting diabetes.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375, grease a deep 8 inch pan.
  2. I find it best to use a wooden spoon instead of a mixer to mix this batter.
  3. Mix first 8 ingredients, mixture will be lumpy.
  4. Add egg whites, mixing well after each addition.
  5. Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
  6. Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
  7. Cake will remain soft but should hold together well.
  8. I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.

Reviews

(4)
Most Helpful

I made this in an 11x15 baking pan and they came out like bars. I also added a struesel topping made with Splenda brown sugar. This is an excellent moist cake/bars.

debmlias November 06, 2009

Yikes, my stars didn't show up! I gave it 5 stars, worth much more! And I forgot to mention that I'm going to add raisins next time!

Ms. Cooky March 02, 2007

Pretty nice cake. Dense but still quite moist. I had 6 oz. of pumpkin to use up so I halved the recipe exactly except I used 3 egg whites. I topped it with a low fat cream cheese icing which was nice. Better warm then cold, though.

ladypit August 13, 2005

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