Fat Free Pineapple Cake, Fat Free Chocolate Cake, Fat Free Frostings

Fat Free Pineapple Cake

  • ½ cup egg substitute
  • 2 cups sugar
  • 2 cups flour
  • 2 teas. baking soda
  • 1 20 oz, can crushed pineapple with juice
  • 1 teas. vanilla

Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with cooking spray. Using an electric mixer, beat the sugar and eggs together. Add the flour and baking soda and beat these dry ingredients into the egg mixture. Add the pineapple with the juice and mix until well blended. Stir in the vanilla. Pour batter into prepared pan and bake in preheated oven for 40 minutes or until toothpick inserted in center of cake comes out clean. Remove cake to wire rack and cool for 10 minutes.

Fat Free Chocolate Cake

  • 4 large egg whites at room temperature
  • 1 cup evaporated skim milk (not sweetened condensed)
  • ¾ cup cocoa powder
  • 1 cup unsweetened applesauce
  • 1 Tbsp. vanilla extract
  • 2 cups flour
  • 1 ½ cups sugar
  • ½ teas. baking powder
  • ½ teas. baking soda
  • ½ teas. salt

Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with cooking spray and dust pan with flour. Heat the evaporated skim milk in a saucepan over medium heat until barely simmering and remove from heat. Whisk in the cocoa powder and continue to whisk the mixture until almost smooth and thickened (some tiny lumps may remain). Let this mixture stand for 2-3 minutes to cool slightly. Whisk in the vanilla extract and the applesauce. In a large bowl mix 1 ¼ cups of the sugar, baking powder, baking soda and salt. In another medium size bowl beat the egg whites with an electric mixer until the egg whites are thick and foamy.

Slowly beat in the remaining ¼ cup of sugar and continue to beat the eggs until stiff peaks form. Pour the cooled cocoa mixture over the flour mixture and stir until well blended. Gently fold the egg whites into the flour mixture. Pour batter into prepared baking pan and bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean and the edges of the cake begin to pull away from the sides of the pan.

Fat Free Cream Cheese Frosting

  • 1 8 oz. package fat-free cream cheese, softened
  • 1 ½ cups confectioners’ sugar (or more if needed)
  • ¼ teas. vanilla extract

Using a wire whisk, whisk together the softened cream cheese and the sugar. (Do not use an electric mixer to mix the fat free cream cheese and sugar as the mixture may become too thin.) Stir in the vanilla and frost a cooled cake. If frosting is too thin, whisk in a little more confectioners’ sugar.

Fat Free Vanilla Frosting

  • 2 egg whites at room temperature
  • ½ teas. cream of tartar
  • ¼ cup honey
  • 1 cup instant nonfat dry milk powder
  • 2 teas. vanilla extract

Beat the egg whites in a clean bowl free of any grease until the egg whites are foamy. Add the cream of tartar and continue to beat. Add the honey and vanilla while continuing to beat and then slowly add the nonfat dry milk powder. Continue to beat the frosting until it is a good consistency to spread on a cake.