Zucchini-Applesauce-Almond Bundt Cake
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 221.6
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 406.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 2.7 g
- Protein: 5.7 g
IntroductionVery tasty and moist cake substituting applesauce and pasteurized liquid egg whites to lower the calorie and fat content.
Delicious without any topping or drizzles. Very tasty and moist cake substituting applesauce and pasteurized liquid egg whites to lower the calorie and fat content.
Delicious without any topping or drizzles.
3/4 cup Pasteurized liquid egg white substitute
2 cups white sugar
1 cup applesauce
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
8 ounces of crushed pineapple (drained)
1 cup chopped almonds
2 cups grated zucchini (pat out extra moisture)
2 teaspoons vanilla extract
If you want a glaze drizzle you could use the juice from the crushed pineapple and mix it with confectioner's sugar.
Also good adding or substituting raisins, cranberries, blueberries or strawberries, walnuts or cashews.
Exchanging sugar substitute (splenda, stevia, etc.) for the 2 cups of sugar would also cut the calorie content.
2. Sift together Flour, cinnamon, salt, baking powder and baking soda into bowl.
3. In a large bowl, beat egg white substitute and sugar until light colors. Mix in applesauce. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in pineapple, chopped almonds, vanilla and zucchini. ix thoroughly. Pour batter into prepared pan.
4. Bake for 55 minutes, or until tester inserted in cake comes out clean. Cool for 30 minutes.
5. Place plate on top of bundt cake pan and invert (cake should slide out of cake pan easily after cooled).
Serving Size: 12 2-inch pieces
Number of Servings: 12
Recipe submitted by SparkPeople user DANCINCAJUN1.