Light Strawberry Coffee Cappucino Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 93.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.6 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.8 g

View full nutritional breakdown of Light Strawberry Coffee Cappucino Cake calories by ingredient
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Number of Servings: 20


    * Soy Slender No Sugar Added Soymilk Cappuccino, .5 cup (remove)
    * Applesauce, unsweetened, .25 cup (remove)
    * egg substitute egg whites, 4 tbsp (remove)
    * *Flour, white, .75 cup (remove)
    * Flour, whole grain, .75 cup (remove)
    * Fructose Crystals Apple Valley, 24 tsp (remove)
    * Baking Powder, 2 tsp (remove)
    * Salt, .5 tsp (remove)
    * Brown Sugar, .5 cup, packed (remove)
    * *Whole Wheat Flour, 0.125 cup (remove)
    * Fiber One Yogurt, 1.5 oz (remove)


1 Preheat oven to 375 and grease a 8 inch or 9 inch square baking pan with nonstick cooking spray.

2 In a bowl, whisk together the milk, oil and egg or egg substitute.

3 In another bowl, stir together both flours, white sugar, baking powder and salt.

4 Add dry mixture to milk mixture and stir until just combined.

5 Pour into greased pan.

6 Mix together all topping ingredients and sprinkle evenly over cake batter.

7 Bake for 18-28 minutes, depending on size of pan used. Check with knife near center to see if comes out clean.

8 Cool on wire racks and store in airtight container.

NOTE: I used a 9 inch flexible baking mold and it was finished in 18 minutes. It will take longer baking time if using 8 inch pan.

Number of Servings: 20

Recipe submitted by SparkPeople user AFRICAPARISH.

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