cake recipes which are low cholesterol?

Answer 1

~~~~~~~~ Apricot-Pecan Fruitcake ~~~~~~~~
A light fruitcake with a mellow brandy flavor, generously studded with chunks of tangy dried apricots and pecans. You can make it up to one week ahead, but it's best to glaze it the day of the party.

Serving: 24
Cook Time: 1 hour 20 minutes
Total Time: 2 hours plus cooling

2 1/2 six-ounce packages dried apricot halves (2 1/2 cups), cut into 1/2-inch pieces
2 cups coarsely chopped pecans plus 2/3 cup pecan halves
1 tablespoon plus 2 cups all-purpose flour
1 1/4 cups sugar
1 cup margarine or butter (2 sticks), softened
5 large eggs
1/2 cup brandy
1 tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon salt
1/3 cup apricot preserves, melted and strained

1. Preheat oven to 325 degrees F. Grease 9-inch tube pan.

2. In medium bowl, toss apricots and the 2 cups coarsely chopped pecans with 1 tablespoon flour; set aside.

3. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 2 minutes, constantly scraping bowl with rubber spatula.

4. With mixer at low speed, add eggs, brandy, vanilla extract, baking powder, salt, and 2 cups flour; beat until well blended. Stir in apricot mixture.

5. Spoon batter into pan. Arrange the pecan halves on top of batter in 2 concentric circles. Bake cake 1 hour and 10 minutes to 1 hour 20 minutes until wooden skewer or toothpick inserted in center comes out clean.

6. Cool cake in pan on wire rack 10 minutes. With knife, loosen cake from pan; remove cake. Cool completely on wire rack.

7. When cold, brush cake with melted apricot preserves. Or, wrap and refrigerate it for up to 1 week, then brush with preserves before serving.
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Based on individual serving.

Calories: 295
Total Fat: 17 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 235 mg
Carbohydrates: 33 g
Protein: 4 g

Answer 2

I don't know about low cholesterol, but this 7 up pound cake is great. Really good hot out of the oven. The recipe is on this site.

Answer 3

The easiest way to make a cake recipe low cholesterol is, well, there are two. 1. Instead of using eggs, use egg substitutes. 2. instead of using vegetable oil, use applesauce. If you really want oil in the cake, use olive oil.

Answer 4

Other than applesauce you can also use any fruit sauce or butter to replace the oil. Another good thing to do is use just the egg whites and not the yokes as that is where the cholesterol is. If the recipe calls for two eggs then use 3 egg whites instead.
http://www.recipezaar.com/recipes/low-cholesterol
http://www.cdkitchen.com/recipes/recs/273/Low_Fat__Low_Cholesterol_Chocolate_Cake49667.shtml

Answer 5

With any cake mix, substitute apple sauce for the egg(s) lowering cholesterol, all be sure to use olive oil or canola oil instead of a trans-fat oil. For recipes that call for eggs the same procedure, use apple sauce. Hope this helps.

Answer 6

LOW CHOLESTEROL BLACK DEVIL'S FOOD
CAKE
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1/2 tsp. salt
1 tbsp. baking soda
2/3 c. oil
1 c. buttermilk
1 c. strong coffee (instant may be used)
Preheat oven to 350 degrees. Sift together flour, sugar, cocoa, salt and baking soda. Add the oil and buttermilk. Stir until well blended. Bring the coffee to a boil and stir it gently into the batter. Mixture will be soupy. Bake in a greased and floured 9x13 inch pan, for 35-40 minutes. Ice with Minute Fudge Frosting.

MINUTE FUDGE FROSTING:
3 tbsp. cocoa
1 c. sugar
1/3 c. evaporated skim milk
1/4 c. butter
1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients except vanilla. Bring to a boil and simmer 1 minute. Remove from heat, add vanilla and beat until thick enough to spread.

Answer 7

Also check out the slimming websites for recipes:

I use Weight Watchers, but I believe there is also "Slimmers World" or something?

The wight watchers recpie book have quite a few cake recipes - unforuntately i mucked up the last one I tried to make, so can't really tell you what they're like!

Answer 8

simply use olive oil ! makes fantastic cakes and biscuits. one ounce butter =30grams = 30mls oil .no having to beat the butter and eggs it blends fast! and can also be used in the icing if you do the frosting type you get a much fluffier result too!

Answer 9

You could try this one

http://www.astray.com/recipes/?show=No-cholesterol%20chocolate%20cake