The best low calorie funfetti cake

A simple, fluffy and moist low calorie vanilla sponge with colorful sprinkles topped with a delicious vanilla frosting and more sugar-free sprinkles. If you have ever wanted to eat an entire cake to yourself, look no further! This super simple low calorie funfetti cake is the perfect low calorie high volume dessert.

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At just 67 calories a slice, this entire funfetti cake contains fewer calories than 1 slice of regular funfetti cake! And the best part? You need just 1 bowl, a handful of ingredients and 15 minutes to whip up your own delicious low calorie funfetti cake.

It may seem impossible to lose weight whilst enjoying all of your favorite foods but trust me, it is far from impossible. There are tons of low calorie desserts to enjoy in a calorie deficit but if you’re looking for a super simple, fluffy and moist cake, this is the recipe for you!

My low calorie chocolate cake is one of the most popular recipes on my blog and I get so many requests daily to make a vanilla version of it. So of course I had to! This funfetti cake features a delicious vanilla sponge with sugar-free sprinkles topped with low calorie frosting and more sugar-free sprinkles.

You would not believe the number of times I have made this cake. I am truly obsessed. This is one of those low calorie desserts you can make over and over again without getting tired of. It is seriously so satisfying, it tastes almost the same as a classic full-fat, high sugar vanilla sponge but for a tiny fraction of the calories! And at just 266 calories for the entire cake, there is no need to stop at one slice!

Low calorie funfetti cake

If you have a major sweet tooth and are trying to lose weight, you are in for quite the treat. This low calorie funfetti cake is what weight loss dreams are made of! It is super fluffy, moist and satisfying all for just 67 calories a slice!

Although this recipe technically contains 4 servings, I would honestly eat it all to myself! It is so low in calories that this entire low calorie funfetti cake contains fewer calories than 1 slice of regular funfetti cake!

WHY YOU’LL LOVE THIS RECIPE:

• Bakes in just 15 minutes!
• Easily made in one bowl.
• This recipe is completely free of added sugars!
• Requires just 6 ingredients for the cake AND frosting!
• Super fluffy, moist and satisfying
• This recipe can easily be made gluten-free.
• The BEST low calorie funfetti cake ever!

Ingredients

Exact ingredient quantities can be found at the bottom of this page.

To make the best low calorie funfetti cake you will need:

• Egg – This recipe calls for just 1 egg. The egg provides the structure for this low calorie funfetti cake.
• Stevia or granulated sweetener – Any granulated sweetener will work for this recipe. Stevia is my personal favorite and is the closest in taste to sugar.
• Plain/all-purpose flour – You need just plain old all-purpose/plain flour for this recipe. For a gluten free alternative, you can use gluten free flour or oat flour.
• Baking powder – Baking powder helps the cake rise.
• Vanilla extract – No vanilla sponge is complete without a dash of vanilla extract!
• Full-fat yogurt – This recipe contains very little fat and therefore calls for full-fat yogurt. This adds moisture to the cake giving it that classic soft and fluffy texture. You could use low-fat yogurt in a pinch but the cake may be a little dry.
• 0 calorie icing sugar – 0 calorie icing sugar keeps the frosting sugar-free and super low in calories. If you don’t have any 0 calorie icing sugar to hand, regular icing sugar works too but it adds a few extra calories.
• Sugar-free sprinkles – You can’t have a funfetti cake without the colorful sprinkles! Sugar-free sprinkles have fewer calories and sugar than regular sprinkles.

How to make low calorie funfetti cake

1. Pre-heat oven to 180°C (356°F).
2. Make the frosting by mixing the yogurt, 0 calorie icing sugar and vanilla until smooth. Set aside in the fridge.
3. Using an electric hand mixer, beat together the egg and stevia until light and fluffy. Mix in the yogurt and vanilla extract. Then fold in the flour and baking powder until well combined.
4. Transfer the batter to a 5-inch cake pan, top with the sugar-free sprinkles and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool before frosting. Cut the cake into 4 slices, serve and enjoy!

Top tips

Don’t over mix the batter – When folding in the dry ingredients, do so gently. The thick egg is what gives this cake volume so you don’t want to deflate it! Fold the ingredients in until the batter is well combined but try not to over do it.

Chill the frosting – The frosting is already quite thick but to really give it that thick, creamy ganache feel, chill it in the fridge. I like to make the frosting first and set it in the fridge whilst the cake bakes and cools.

Allow the cake to cool – If you add the frosting to the cake before it cools, it will melt. Make sure to allow the cake to cool completely before adding the frosting.

Storage

This cake is best served the day it is made. If you have any left over cake store it in an air tight container in the fridge. The cake will last for up to 5 days but the longer it is in the fridge, the drier it will get.

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