Best Low Fat S'Mores Cake

All the campfire nostalgia of s’mores, none of the butter. This cake gets its flavor from a base that’s mostly graham cracker crumbs with just a little cake flour, and it stays moist thanks to applesauce standing in for oil or butter.

The lift comes from whipped egg whites: beat them with cream of tartar until foamy, add sugar to soft peaks, then fold them into the batter in two stages so you don’t knock out the air. That gentle folding is what keeps this low-fat cake tender instead of dense.

Once baked, pile mini marshmallows and chocolate chips over the warm layers and slide them under the broiler just until the marshmallows brown and the chocolate softens. Watch it like a hawk; marshmallows go from golden to charred in seconds.

Chef Tips

• Beat the egg whites only to soft peaks; overbeaten whites turn grainy and won’t fold in smoothly.
• Fold the whites in two additions, gently, to protect the air that keeps this cake light.
• Stay right at the oven during broiling. Marshmallows brown and then burn in a matter of seconds.
• Serve it warm, while the chocolate is still melty and the marshmallow gooey.

Variations

• Use dark chocolate chips for a more grown-up, less sweet contrast.
• Add a pinch of cinnamon to the graham base for extra warmth.
• Drizzle with a little chocolate sauce for full s’mores drama.