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 61 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.

Now I’m not saying you need to make this cake on your birthday because I believe birthdays should ALWAYS be celebrated with a slice of your favorite cake that’s so high in calories it’s ridiculous. So when should you have this cake? Whenever you want! You don’t need an occasion to enjoy cake. This low calorie funfetti cake was made at least once a fortnight when I was in a calorie deficit. It is so moist, fluffy and filled with colorful sprinkles – what’s not to love?

This cake is essentially the colorful and sweet younger sister of this low calorie chocolate cake. This low calorie chocolate cake is the most popular recipe on my blog and I always get requests asking for a vanilla version. So if you need a simple but delicious low calorie dessert that takes less than 30 minutes to make, you need to try this low calorie funfetti cake!

Low calorie funfetti cake

Although this recipe technically makes 4 servings, I would honestly eat it all to myself! If I can have an entire cake for fewer calories than one slice of regular cake – why would I have just one slice, right?!?

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 this low calorie funfetti cake you will need:

Egg – This recipe calls for one room temperature egg. To quickly get a refrigerated egg to room temperature, place in a bowl of warm water for at least 10 minutes or on the kitchen counter for at least 30.

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. The stevia I used is a 1:2 ratio of sugar to stevia so keep this conversion in mind if you are using a different sweetener.

Plain/all-purpose flour – You can opt for gluten-free or oat flour for a gluten-free alternative.

Baking powder – Baking powder helps the cake rise.

Vanilla extract – To make the vanilla sponge and frosting.

0% fat greek yogurt – Greek yogurt adds moisture and volume to this cake. You can opt for fat-free regular yogurt but the texture of the batter and overall cake will differ. It will also make a runnier frosting as it’s not as thick as greek yogurt.

0 calorie icing sugar – To make the frosting.

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 (350°F). Line the inside of a 6-inch cake pan with parchment paper and set aside.
2. Make the frosting by mixing together the yogurt, 0 calorie icing sugar and vanilla extract until smooth. Set aside in the fridge whilst making the cake.
3. To make the cake, whisk together the egg and stevia until light and fluffy. Add the yogurt and vanilla extract and whisk until smooth.
4. Add the flour, baking powder and sprinkles and whisk to combine.
5. Transfer the batter to the lined cake pan and bake for 20 minutes or until a toothpick inserted into the centre comes out with a few crumbs. Allow the cake to cool completely.
6. Frost the cooled cake, top with sprinkles, cut into 4 slices 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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