Low Calorie Cake with Almonds and Blueberries! Made with sweetener and potato, this slimming fat free cake is under 200 calories per slice.
Perfect if you want a treat on the Slimming World plan, with gluten free and Keto options!
Published 2016, updated 2021
Slimming friendly cakes are a bit like unicorns… For a very long time I did not think they existed.
And those that did claim to be low fat and low in calories were usually loaded with chemicals and /or tasted vile. So I set out to make my own slimming friendly cake and I think I succeeded!
DELICIOUS LOW CALORIE CAKE
Well turns out you CAN have your low calorie cake and eat it too! This cake is not only sugarless it is also dairy-free and low fat – the butter being replaced by a rather unexpected ingredient. Can you guess what?
I won’t keep you in suspense… the butter is replaced by grated potato! And I know this sounds a little bizarre but it works great.
The cake is really light but moist thanks to the ground almonds. The level of sweetness provided by Sukrin Gold and the blueberries is just right and no one guessed it wasn’t made with sugar.
These sweeteners replace real sugar and have no aftertaste. The only downside is that they can be quite expensive.
Or, in fact, without butter. I can happily report that this is one truly delicious cake! You can make it with gluten free or rice flour if you have a gluten intolerance.
Replace the flour with oat fibre and the potato with swede (rutabaga) to make it Keto friendly!
Serve warm with low fat vanilla ice cream to turn this blueberry almond cake into dessert 🙂
SLIMMING WORLD SYNS
This cake is under 200 calories per slice (approx. 185 calories) and contains between 5-7 syns per slice from the ground almonds and flour.
MORE SLIMMING FRIENDLY TREATS
Slimming World Lemon Drizzle Cake
Slimming Friendly Chocolate Cake
Low Calorie Cake with Almonds and Blueberries
For the Cake
- 3 medium eggs
- 180 g (1 cup) Sukrin Gold or other granulated sweetener
- 200 g (1 ⅓ cups) finely grated potato such as Maris Piper
- 120 g (1 cup) almond flour or ground almonds
- 80 g (⅔ cup) plain / all purpose flour or rice flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 200 g (1 ⅓ cups) blueberries tossed in 1 tbsp flour
- 4 tbsp flaked almonds
- 3 tbsp apricot jam
- 1 tbsp water
- Preheat the oven to 180C (350F) and line a 20cm/8in cake pan (round or square) with baking paper.
- Peel and grate the potato really finely and then squeeze some of the moisture out. Set aside.
- Beat the eggs and sweetener together for 3-4 minutes at maximum speed until pale and double in volume.
- Stir in the grated potato until well combined.
- Add the almond flour, flour, baking powder, vanilla and salt and beat until incorporated.
- Fold in half the blueberries and pour the batter into the prepared tin.
- Dot the remaining blueberries over the top, pushing them gently halfway into the batter. Sprinkle with the flaked almonds.
- Bake for 30 minutes. Lift the cake out of the tin and transfer to a cooling rack.
- Warm the jam and water in the microwave for 30 seconds and stir together. Carefully brush over the cake to glaze.
- Slice and enjoy! Keep any leftovers in an airtight container and consume within a day.