I've been experimenting with cake recipes, which may seem like a strange thing to say considering that I've made a lot of muffins and they are probably just another type of cake to most people. To me, "cake" has more moisture and is meant to be lighter. For the first time, I considered using white flour instead of whole wheat, but the truth is that I'm concerned that applesauce as a substitute for sugar and fat won't work quite as well with white flour. I'm afraid it'll drag the cake down, and since whole wheat is better for you, I just went with what I knew.
This cake is not the same as a normal white flour, sugar, and full fat cake. I want that to be clear up front. It is spongier in texture, but it's still good, moist and pleasant. You can see the detail of the texture in the detailed picture below. The flavor is fabulous and this is definitely one of the best results I've had with a particular flavor combination. It's really delicious, at least to my taste buds! My husband also really liked it.
Lemon Anise Cake (sugar-free, whole wheat, reduced fat):
1/4 cup skim milk
1/2 cup unsweetened applesauce
1 whole egg + 1 egg yolk
2 tbsp. vegetable oil
1/2 cup granular Splenda
2 tbsp. freshly squeezed lemon juice (half a small lemon)
1/2 tsp. vanilla
1/2 tsp. anise extract
1/4 tsp. almond extract
1/4 tsp. salt
3/4 cup whole wheat flour
2 tsp. baking powder
- Spray a round cake pan with cooking spray.
- Whisk milk, applesauce, egg and egg yolk, oil, Splenda, lemon juice, vanilla, anise extract, almond extract, and salt together until well-blended.
- Sprinkle the whole wheat flour into the liquid ingredients and stir until just moistened. Allow to rest for 10-15 minutes.
- While the batter rests, preheat oven to Bake at 350 degrees F./175 degrees C.
- Stir in the baking powder until thoroughly incorporated.
- Pour the batter into the pan and bake for 30 minutes (or until a skewer comes out clean or with just a few moist crumbs).