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5
from 1 vote
Low Calorie Cake with Almonds and Blueberries
This delicious and easy low calorie cake is under 200 calories per slice based on ten servings.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Cake
Cuisine:
British
Keyword:
Low Calorie Cake, Low Fat Cake Recipe
Servings:
10
squares
Calories:
183
kcal
Author:
Lucy Parissi | Supergolden Bakes
Ingredients
For the Cake
3
medium eggs
180
g
(1 cup) Sukrin Gold
or other granulated sweetener
200
g
(1 β cups) finely grated potato
such as Maris Piper
120
g
(1 cup) almond flour
or ground almonds
80
g
(β cup) plain / all purpose flour
or rice flour
2
tsp
baking powder
1
tsp
vanilla extract
ΒΌ
tsp
salt
200
g
(1 β cups) blueberries
tossed in 1 tbsp flour
4
tbsp
flaked almonds
Glaze (optional)
3
tbsp
apricot jam
1
tbsp
water
Instructions
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.
Nutrition
Calories:
183
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
82
mg
|
Potassium:
239
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
95
IU
|
Vitamin C:
6
mg
|
Calcium:
83
mg
|
Iron:
1
mg