Serves 12 Nutrition facts for mix only: 2 Better Balance Bites/Blue Points
Calories 96 Fat 0.2g Carbs 44.7g Fiber 0.6g Protein 2.4g
Ingredients
· 2 1/4 cups all-purpose flour (see notes)
· 1 1/2 cups granulated sugar replacement
· 1/4 cup cornstarch (see notes)
· 1 Tbsp baking powder
· 1 teaspoon salt
Directions
1. Whisk together all of the above ingredients and store it in an airtight container until ready to use. Can be stored at least 2 months at room temperature (depending on the date for your flour) or can be stored longer in the refrigerator or freezer.
Preparing the Cake
Serves 12 3 Better Balance Bites/Blue Points
Calories 126 Fat 1.6g Carbs 52.3g Fiber 0.8g Protein 4.6g
Ingredients
· Cooking or baking spray
· 3 large eggs OR 6 egg whites OR 3/4 cup egg substitute/whites, room temperature
· 1 cup almond milk, room temperature
· 1/2 cup unsweetened applesauce, pumpkin puree, or mashed banana, room temperature
· 1/4 cup nonfat Greek yogurt, room temperature
· 1/4 cup light butter, melted (I use I Can't Believe It's Not Butter Light)
· 1 tablespoon vanilla extract
· 1 recipe (3 2/3 cups) of Roy’s Light Cake Mix
Directions
1. Preheat the oven to 350°F. Coat the pan(s) of your choice with cooking or baking spray. Set aside.
2. When ready to prepare the cake, place the eggs in a large bowl and whisk to break up and create a uniform yellow. Whisk in the remaining ingredients, except cake mix, until fully combined.
3. Add the cake mix to the wet ingredients and, using a spoon or spatula, mix gently to form a cohesive batter with no flour visible.
4. Pour batter into prepared pan(s). Baking time will depend on the size of your pan(s), but it will be done when a toothpick inserted in the middle comes out clean.
**Baking times:
--For (2) 8” pans, bake 20-26 minutes.
--For (2) 9” pans, bake 18-24 minutes.
--For 12 cupcakes, bake 15-20 minutes.
--For a 9”×13” pan, bake 30-36 minutes.
5. Remove from the oven to a cooling rack. Cool before eating or frosting.
Notes
· You can use this cake mix in recipes calling for sugar-free cake mix, but some recipes may assume a cake mix has powdered milk, which this one does not, so results could vary. I would replace any water used for such recipes with almond milk.
· If you need more protein in your diet, you can swap 1/2 cup of flour for protein powder.
· The cornstarch is there to lighten the texture of the cake. You could swap it out for more flour or even protein powder, but the texture will change.
· You can also use cake flour in place of BOTH the all-purpose flour and cornstarch since cake flour provides a lighter texture on its own.
· This recipe can be doubled, tripled, quadrupled, etc. if you’d like to keep it on hand. If you make a large batch, each cake will use 3 2/3 cups of the mix, so you don’t have to worry about keeping each batch separate.
· The cake mix makes a great gift. Simply put it in an airtight container and include a printout of the Preparing the Cake portion of this recipe.
· You can make this chocolate simply by replacing 1/4 cup flour with 1/4 cup unsweetened cocoa OR a package of sugar-free chocolate pudding mix. To bump up the chocolate flavor, you could also add a tsp of instant coffee with the wet ingredients.
· You can also alter the flavor of the cake using any flavor of sugar-free pudding mix in place of 1/4 cup of flour.
· If you'd like to make this into a spice cake, I suggest adding 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp allspice or cloves to the cake mix and using pumpkin puree instead of applesauce or banana to prepare it.
· While this cake is honestly delicious plain, you could also make my Light Instant Pudding Cream Cheese Frosting to bring it to the next level! Or use it to make my Light Hawaiian Dream Cake for true decadence (but still low-bite/point/calorie!).
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