160 oil cake vanilla recipes

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

Sometimes it is hard to get the texture just right when you are attempting the art of gluten-free baking. Gluten-free flour can often leave a gritty consistency that is not desirable in your baked goods. This recipe includes a not-so-secret ingredient which will help you tackle that problem with ease. Coconut oil is just the right thing to combine with your gluten-free flour to make your muffins come out light, airy and smooth. You won’t be able to tell the difference in these treats and their less healthy counterparts. The best part about this recipe is that you will be adding chia seeds. These little powerhouses are full of Omega 3 fatty acids to help control your cholesterol. They also offer lots of antioxidants and fibre to keep you feeling great. These little snacks are going to get you really excited about healthier baking, so let’s hear a big chia!

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Fresh and local peaches finally hit the market, we got some last week, and this is the first cake that I made with those yummy peaches. I used most whole wheat flour, 1/3 butter, 1/3 olive oil and 1/3 applesauce, which made this coffee cake super moist and delicious.

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

Chocolate fudge bundt cake with both melted unsweetened chocolate and cocoa, brightened with a hint of coffee. Yogurt and canola oil keep the crumb tender for a deep, dark cake without heaviness.

Lemon pancakes lightened with club soda and whipped egg whites. Tiny silver-dollar size, fragrant with fresh lemon zest, fluffy as a cloud.

This super moist cake is super chocolaty and delicious. The marshmallow cream is filled in between of the cake layers, then a layer of chocolate frosting on top. A decadent chocolate cake that wows everyone.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Three-layer carrot cake with crushed pineapple, walnuts, and a tangy cream cheese frosting topped with toasted coconut. A moist, towering carrot cake for birthdays, Easter, and holiday tables.

Moist chocolate cake made healthier with whole wheat pastry flour, canola oil, and buttermilk. Hot coffee deepens chocolate flavor for 12 servings.

Pumpkin muffins with cinnamon, golden raisins, and walnuts. Lightened up with skim milk, canola oil, and extra egg whites for a tender crumb without the butter weight.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

Cake doesn't have to be always packed with calories, fat and sugar. You only need a few simple twists to make a much healthier cake that still tastes delicious.

Initial testing looks positive. A tasty chocolate cookie that is both low fat and low calorie.