Article Created on November 19, 2020 | Last Updated on August 1, 2022
Published Nov 19, 2020
Everyone loves cake, don’t they? This one is comparatively low in calories and just as tasty as well as being low sugar and low fat.
Serves: 12 slices
Preparation Time: 15 minutes
Cook Time: 40 – 50 minutes
Rest Time: 60 – 120 minutes
350g of white whole wheat flour or all-purpose flour
1½tsp baking powder
¾tsp baking soda
15g orange zest
40g poppy seeds
15g coconut oil, melted and cooled slightly
3 large egg whites
1tbsp vanilla extract
180g plain non-fat Greek yoghurt
150ml orange juice, freshly squeezed
120ml Alpro (or similar alternative) coconut milk
- Begin by preheating your oven to 180°C/350°F/Gas mark 4.
- Coat a 22x12cm/9×5 inch loaf pan with non-stick cooking spray.
- To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Once thoroughly combined, whisk in the orange zest and poppy seeds.
- In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yoghurt, mixing until no large lumps remain. Stir in the orange juice and combine thoroughly.
- Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated (for best results, add the flour mixture in slowly, around a quarter of the mix at a time until thoroughly combined).
- Spread the batter into the prepared pan. Bake at 180°C/350°F/Gas mark 4 for 40-50 minutes or until the top feels firm to the touch and a toothpick inserted into the centre comes out clean.
- Cool in the pan for 10 minutes before transferring the cake to a wire rack to cool completely.
Per Slice: Calories: 150kcal, Carbohydrates 23.8g, Fats 2.5g, Protein 7g,
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.