50+ Healthy Easter Low-Calorie Cake Recipes Your Guests Will Love

Easter is the season of renewal, blooming flowers, and, of course, indulgent desserts.

However, for those looking to enjoy the festive treats without derailing their health goals, finding the right recipes can be a challenge.

That’s where our collection of 50+ Easter Low-Calorie Cake Recipes comes to the rescue!

Imagine cakes that are rich in flavor, light in texture, and mindful of your calorie count.

From zesty citrus-infused delights to spiced spring classics and fruity creations, these recipes offer something for every palate.

Whether you’re hosting an Easter brunch, attending a potluck, or simply enjoying the day with family, these cakes will add a touch of sweetness to your celebrations without any guilt.

Dive into this treasure trove of ideas and discover just how delicious healthy can be!

50+ Healthy Easter Low-Calorie Cake Recipes Your Guests Will Love

Easter doesn’t have to be a season of sugar overload.

With these 50+ Easter Low-Calorie Cake Recipes, you can indulge in the joy of baking and sharing desserts while staying mindful of your health.

These recipes prove that reducing calories doesn’t mean sacrificing flavor or creativity.

From vibrant fruit flavors to the comforting warmth of spices, each cake is designed to make your Easter celebration unforgettable and guilt-free.

Whether you’re catering to dietary preferences or simply looking for lighter options, this collection ensures you have plenty of inspiration to make your Easter delicious and wholesome.

So, roll up your sleeves, preheat the oven, and let the Easter festivities begin—with cakes everyone can enjoy!

Light Lemon Chiffon Cake

This Light Lemon Chiffon Cake is a springtime favorite, perfect for Easter celebrations. Fluffy, tangy, and subtly sweet, it’s a low-calorie version of the classic chiffon cake, made with egg whites, fresh lemon zest, and a sugar substitute. The airy texture and citrusy flavor make it an elegant dessert that feels indulgent but is waistline-friendly.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large egg whites
• 1/4 cup sugar substitute (e.g., Stevia or Monk Fruit)
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp cream of tartar
• 1/4 cup unsweetened applesauce
• Powdered sugar substitute (for dusting, optional)

Instructions

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch bundt or chiffon cake pan.
2. In a bowl, mix flour, baking powder, and salt. Set aside.
3. In another bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the sugar substitute while continuing to beat until stiff peaks form.
4. In a separate bowl, whisk together lemon juice, lemon zest, and applesauce. Slowly fold the dry ingredients into the lemon mixture until smooth.
5. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
6. Pour the batter into the prepared pan and bake for 45–50 minutes or until a toothpick comes out clean.
7. Allow the cake to cool completely before dusting with powdered sugar substitute.

This Light Lemon Chiffon Cake is a delightful, guilt-free dessert. The vibrant citrus flavor pairs wonderfully with a hot cup of tea or coffee, making it a perfect ending to your Easter feast. With its light, airy texture, it’s a crowd-pleaser that everyone can enjoy without overindulging.

Skinny Carrot Cake with Greek Yogurt Frosting

Packed with the natural sweetness of carrots and a rich Greek yogurt frosting, this Skinny Carrot Cake is an Easter classic reimagined for health-conscious eaters. It’s moist, flavorful, and full of texture from grated carrots and walnuts while using healthier substitutes like whole wheat flour and less sugar.

Ingredients

For the Cake:

• 1 1/4 cups whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup sugar substitute
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

For the Frosting:

• 1 cup plain Greek yogurt
• 2 tbsp powdered sugar substitute
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (177°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs and sugar substitute until fluffy. Add applesauce and almond milk, and mix well.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Fold in grated carrots and walnuts.
5. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake cools, prepare the frosting by whisking Greek yogurt, powdered sugar substitute, and vanilla extract until smooth.
7. Frost the cake once completely cooled and refrigerate for 30 minutes before serving.

This Skinny Carrot Cake combines classic flavors with a healthier twist, offering all the warmth and richness of the traditional recipe without the extra calories. The Greek yogurt frosting adds a creamy finish, making it the perfect guilt-free centerpiece for your Easter table.

Raspberry Angel Food Cake

The Raspberry Angel Food Cake is a heavenly dessert that combines the lightness of angel food cake with the tart sweetness of fresh raspberries. Using egg whites and no butter, this dessert is naturally low in calories and fat. It’s an excellent choice for Easter gatherings, with its vibrant colors and fresh fruit topping.

Ingredients

• 12 large egg whites
• 1/2 tsp cream of tartar
• 1 cup sugar substitute (granulated type)
• 1 cup cake flour
• 1 tsp vanilla extract
• 1 cup fresh raspberries (plus extra for garnish)
• 1 tbsp powdered sugar substitute (optional)

Instructions

1. Preheat your oven to 350°F (177°C). Use an ungreased tube pan for this recipe.
2. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar substitute, beating until stiff peaks form.
3. Sift the cake flour over the beaten egg whites in small portions, folding gently after each addition to maintain the airiness.
4. Add vanilla extract and fold in raspberries carefully to avoid crushing them.
5. Pour the batter into the tube pan and smooth the top. Bake for 35–40 minutes or until the top is golden brown and springs back when lightly touched.
6. Invert the pan immediately to cool, then run a knife around the edges to release the cake. Garnish with fresh raspberries and a light dusting of powdered sugar substitute before serving.

The Raspberry Angel Food Cake is as beautiful as it is delicious. Its airy texture and sweet-tart flavor make it a light, refreshing option for Easter celebrations. Serve it as is, or pair it with a dollop of whipped cream for an extra-special treat. It’s a dessert that’s sure to impress without derailing your diet!

Coconut Pineapple Easter Cake

This Coconut Pineapple Easter Cake brings tropical flair to your holiday table while staying low-calorie and delicious. Made with crushed pineapple, unsweetened coconut, and light ingredients, it’s a moist, flavorful treat that feels indulgent but keeps the calories in check. The light coconut frosting adds a touch of elegance, making it a perfect dessert for Easter gatherings.

Ingredients

For the Cake:

• 1 1/4 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup sugar substitute
• 2 large eggs
• 1/2 cup crushed pineapple (in juice, not syrup), drained
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract

For the Frosting:

• 1 cup light whipped topping or Greek yogurt
• 2 tbsp powdered sugar substitute
• 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (177°C). Grease an 8-inch round cake pan and line it with parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and sugar substitute.
3. In another bowl, whisk eggs, applesauce, almond milk, and vanilla. Fold in crushed pineapple.
4. Gradually mix the dry ingredients into the wet ingredients until smooth.
5. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
6. Let the cake cool completely. For the frosting, mix the whipped topping or Greek yogurt with powdered sugar substitute. Frost the cake and sprinkle with shredded coconut before serving.

This Coconut Pineapple Easter Cake offers tropical flavors in every bite while keeping it light and refreshing. Its balance of sweetness and tang makes it a favorite for Easter celebrations. Perfectly moist and airy, this cake will be a hit with both calorie-conscious guests and dessert lovers alike.

Strawberry Shortcake Easter Squares

Enjoy the classic flavors of strawberry shortcake in a healthier, Easter-themed dessert! These Strawberry Shortcake Easter Squares are low in calories and full of fresh strawberry flavor, layered with a fluffy whipped topping. The cake base is made with almond flour and natural sweeteners, offering a gluten-free, low-calorie option that’s perfect for celebrating spring.

Ingredients

For the Cake Base:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup sugar substitute
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract

For the Filling and Topping:

• 2 cups fresh strawberries, sliced
• 1 cup light whipped topping or Greek yogurt
• 1 tbsp powdered sugar substitute

Instructions

1. Preheat the oven to 350°F (177°C) and grease an 8×8-inch baking pan.
2. Mix almond flour, coconut flour, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, applesauce, sugar substitute, almond milk, and vanilla extract. Combine wet and dry ingredients to form a smooth batter.
4. Pour batter into the prepared pan and bake for 20–25 minutes, or until the edges are golden brown. Let cool completely.
5. Slice the cake into squares. Layer each square with whipped topping or Greek yogurt and fresh strawberries. Sprinkle with powdered sugar substitute before serving.

These Strawberry Shortcake Easter Squares are a light and fruity dessert that feels like spring in every bite. Easy to serve and perfect for gatherings, they’ll bring a burst of freshness to your Easter table without adding guilt. Whether enjoyed as a light afternoon snack or a dessert, they’re a delightful way to celebrate!

Vanilla Almond Easter Bundt Cake

The Vanilla Almond Easter Bundt Cake is a sophisticated, low-calorie dessert that combines the sweetness of vanilla with the nutty flavor of almonds. Made with almond flour and almond milk, this cake is both gluten-free and low in calories, making it a versatile treat for Easter celebrations. Its drizzle of almond glaze adds just the right touch of sweetness.

Ingredients

For the Cake:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup sugar substitute
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 tsp almond extract

For the Glaze:

• 1/2 cup powdered sugar substitute
• 1 tbsp almond milk
• 1/4 tsp almond extract

Instructions

1. Preheat your oven to 350°F (177°C). Grease a small bundt pan with non-stick spray.
2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs and sugar substitute until frothy. Add almond milk, applesauce, vanilla extract, and almond extract. Mix well.
4. Combine wet and dry ingredients, mixing until smooth. Pour batter into the bundt pan and smooth the top.
5. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cake cool completely before removing it from the pan.
6. To make the glaze, whisk powdered sugar substitute, almond milk, and almond extract until smooth. Drizzle over the cake before serving.

This Vanilla Almond Easter Bundt Cake is a showstopper with its elegant presentation and delicious flavors. The nutty almond undertones paired with the light vanilla glaze make it a treat that’s both healthy and festive. Perfect for any Easter table, this cake is a guilt-free way to satisfy your sweet tooth!

Orange Honey Easter Bundt Cake

This Orange Honey Easter Bundt Cake is a zesty, lightly sweetened dessert that celebrates the vibrant flavors of spring. Made with fresh orange juice, zest, and a touch of honey, this cake is naturally moist and low in calories. Perfect for Easter brunch or dinner, it’s topped with a light glaze to enhance its citrusy appeal while staying guilt-free.

Ingredients

For the Cake:

• 1 1/2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup honey
• 1/3 cup fresh orange juice
• 1 tbsp orange zest
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk

For the Glaze:

• 1/2 cup powdered sugar substitute
• 2 tbsp fresh orange juice

Instructions

1. Preheat your oven to 350°F (177°C) and lightly grease a small bundt pan.
2. In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk eggs and honey until smooth. Add orange juice, zest, applesauce, and almond milk. Mix well.
4. Gradually fold the dry ingredients into the wet ingredients until the batter is smooth.
5. Pour the batter into the prepared bundt pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
6. For the glaze, whisk powdered sugar substitute and orange juice until smooth. Drizzle over the cake before serving.

The Orange Honey Easter Bundt Cake brings a refreshing burst of citrus to your Easter table. Its moist texture and bright flavors make it a delightful treat that feels indulgent while being low in calories. Pair it with a cup of tea or coffee for a light, satisfying dessert.

Light Chocolate Easter Mug Cake

Craving a quick, low-calorie chocolate treat this Easter? This Light Chocolate Easter Mug Cake is the perfect solution. Ready in minutes, this single-serving dessert uses healthier ingredients to deliver rich chocolate flavor without the guilt. Customize it with fresh berries or a dollop of light whipped cream for a festive touch.

Ingredients

• 3 tbsp oat flour
• 1 tbsp cocoa powder
• 1/4 tsp baking powder
• 1 tbsp sugar substitute
• 2 tbsp unsweetened almond milk
• 1 tbsp unsweetened applesauce
• 1/4 tsp vanilla extract
• Optional: 1 tsp mini dark chocolate chips

Instructions

1. In a microwave-safe mug, mix oat flour, cocoa powder, baking powder, and sugar substitute.
2. Add almond milk, applesauce, and vanilla extract. Stir until smooth. If desired, mix in mini dark chocolate chips.
3. Microwave on high for 1 minute. Check for doneness; if needed, microwave in 10-second intervals until cooked through.
4. Let cool for 1–2 minutes before serving. Top with light whipped cream or fresh berries if desired.

This Light Chocolate Easter Mug Cake is a quick and satisfying treat that satisfies your chocolate cravings while keeping calories in check. Its rich flavor and customizable toppings make it a versatile option for any Easter celebration.

Low-Calorie Banana Easter Cake

This Low-Calorie Banana Easter Cake is a wholesome, naturally sweet dessert that’s perfect for celebrating the holiday. Made with ripe bananas, whole wheat flour, and a touch of cinnamon, it’s a moist and flavorful cake that pairs beautifully with a light cream cheese glaze. It’s a healthier way to enjoy dessert this Easter.

Ingredients

For the Cake:

• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1 large egg
• 1/4 cup sugar substitute
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract

For the Glaze:

• 1/2 cup light cream cheese
• 2 tbsp powdered sugar substitute
• 1–2 tbsp unsweetened almond milk

Instructions

1. Preheat your oven to 350°F (177°C) and grease an 8-inch round cake pan.
2. In a medium bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, whisk mashed bananas, egg, sugar substitute, applesauce, almond milk, and vanilla. Combine wet and dry ingredients until smooth.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely.
5. For the glaze, whisk cream cheese, powdered sugar substitute, and almond milk until smooth. Spread over the cooled cake.

The Low-Calorie Banana Easter Cake is a comforting and flavorful dessert that’s naturally sweet and perfect for spring. Its moist texture and creamy glaze make it a delightful option for Easter gatherings. Enjoy it guilt-free with family and friends!

Lemon Poppy Seed Easter Cake

Bright and zesty, the Lemon Poppy Seed Easter Cake is a light and refreshing dessert perfect for spring celebrations. Infused with fresh lemon juice and zest, the cake has a delicate texture, complemented by the crunch of poppy seeds. A drizzle of sugar-free lemon glaze enhances the tangy sweetness while keeping it low in calories.

Ingredients

For the Cake:

• 1 1/2 cups whole wheat pastry flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup sugar substitute
• 1/4 cup unsweetened applesauce
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/3 cup unsweetened almond milk

For the Glaze:

• 1/2 cup powdered sugar substitute
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, sugar substitute, applesauce, lemon juice, and zest. Gradually add almond milk and mix.
4. Combine the wet and dry ingredients until smooth. Pour the batter into the loaf pan.
5. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool.
6. For the glaze, whisk powdered sugar substitute and lemon juice until smooth. Drizzle over the cooled cake.

This Lemon Poppy Seed Easter Cake is a tangy, light dessert that captures the essence of spring. The combination of citrus and poppy seeds is refreshing, making it a standout addition to any Easter feast. It’s the perfect guilt-free treat for lemon lovers!

Carrot Zucchini Easter Cake

The Carrot Zucchini Easter Cake is a wholesome, moist, and flavorful dessert packed with nutritious ingredients. Combining the natural sweetness of carrots and zucchini, this cake is low-calorie but doesn’t skimp on taste. A light cream cheese frosting ties it all together, making it a delightful centerpiece for your Easter celebration.

Ingredients

For the Cake:

• 1 cup whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup grated carrot
• 1/2 cup grated zucchini
• 1/4 cup sugar substitute
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract

For the Frosting:

• 1/2 cup light cream cheese
• 2 tbsp powdered sugar substitute
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (177°C) and grease an 8-inch round cake pan.
2. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs, sugar substitute, applesauce, almond milk, and vanilla. Stir in grated carrot and zucchini.
4. Gradually mix the dry ingredients into the wet mixture. Pour into the prepared pan.
5. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool.
6. For the frosting, whisk cream cheese, powdered sugar substitute, and vanilla. Spread over the cooled cake.

This Carrot Zucchini Easter Cake is a healthy yet indulgent dessert option for Easter. Its moist texture and balanced sweetness make it a family favorite, while the light cream cheese frosting adds a touch of luxury. It’s a guilt-free way to enjoy Easter treats!

Raspberry Almond Easter Cake

This Raspberry Almond Easter Cake is a show-stopping dessert that’s light, fruity, and festive. Fresh raspberries and almond flour come together to create a moist, tender cake with a subtle nutty flavor. A dusting of powdered sugar substitute adds elegance, making it a perfect low-calorie treat for Easter celebrations.

Ingredients

For the Cake:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup sugar substitute
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1/2 tsp almond extract
• 1/2 cup fresh raspberries

For Garnish:

• 1 tbsp powdered sugar substitute
• Fresh raspberries for decoration

Instructions

1. Preheat your oven to 350°F (177°C) and grease an 8-inch round cake pan.
2. Mix almond flour, coconut flour, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs, sugar substitute, almond milk, applesauce, and almond extract. Gradually mix in the dry ingredients.
4. Gently fold in the fresh raspberries. Pour the batter into the prepared pan.
5. Bake for 25–30 minutes, or until the edges are golden and a toothpick comes out clean. Let cool completely.
6. Dust the top with powdered sugar substitute and decorate with fresh raspberries before serving.

The Raspberry Almond Easter Cake is a beautiful and light dessert that combines the sweetness of raspberries with the richness of almonds. Its tender texture and vibrant presentation make it a stunning addition to your Easter table. This cake is a delicious way to indulge while keeping your health goals in mind.

Coconut Lime Easter Cake

The Coconut Lime Easter Cake brings a tropical twist to your Easter dessert table. Infused with lime zest, juice, and shredded coconut, this moist cake is light, tangy, and naturally sweet. A drizzle of coconut glaze enhances its flavors while keeping it low in calories, making it a perfect treat for springtime celebrations.

Ingredients

For the Cake:

• 1 1/2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup unsweetened shredded coconut
• 2 large eggs
• 1/3 cup sugar substitute
• 1/4 cup fresh lime juice
• 1 tbsp lime zest
• 1/4 cup unsweetened applesauce
• 1/3 cup unsweetened coconut milk

For the Glaze:

• 1/2 cup powdered sugar substitute
• 2 tbsp unsweetened coconut milk
• 1 tsp lime juice

Instructions

1. Preheat your oven to 350°F (177°C) and grease a 9-inch round cake pan.
2. Mix flour, baking powder, baking soda, salt, and shredded coconut in a bowl.
3. In another bowl, whisk eggs, sugar substitute, lime juice, zest, applesauce, and coconut milk until smooth.
4. Gradually combine the wet and dry ingredients until well mixed. Pour the batter into the prepared pan.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool.
6. For the glaze, mix powdered sugar substitute, coconut milk, and lime juice until smooth. Drizzle over the cooled cake.

The Coconut Lime Easter Cake offers a refreshing combination of tropical flavors, perfect for welcoming spring. With its moist texture and tangy-sweet glaze, this dessert is a crowd-pleaser that feels indulgent but fits into a low-calorie lifestyle.

Spiced Pear Easter Cake

The Spiced Pear Easter Cake is a comforting and aromatic dessert made with juicy pears and warm spices. Naturally sweetened and low in calories, this cake is moist and tender with a light texture. A hint of cinnamon and nutmeg gives it a cozy flavor, making it a delicious choice for Easter gatherings.

Ingredients

For the Cake:

• 1 cup whole wheat flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup sugar substitute
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk
• 1/2 tsp vanilla extract
• 1 medium pear, peeled and diced

For Garnish:

• 1 tsp cinnamon sugar substitute (optional)

Instructions

1. Preheat your oven to 350°F (177°C) and grease an 8-inch square baking dish.
2. In a bowl, mix whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs, sugar substitute, applesauce, almond milk, and vanilla extract. Combine wet and dry ingredients.
4. Gently fold in the diced pear. Pour the batter into the prepared dish.
5. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly and sprinkle with cinnamon sugar substitute if desired.

The Spiced Pear Easter Cake is a beautifully spiced and moist dessert that’s perfect for Easter. Its natural sweetness and warm flavors make it a satisfying yet light option for your holiday feast. Serve with a dollop of light yogurt for an extra treat.

Strawberry Shortcake Easter Loaf

The Strawberry Shortcake Easter Loaf reimagines the classic dessert in a lighter, low-calorie version. Packed with fresh strawberries and a tender vanilla loaf base, this cake is perfect for Easter brunch or dessert. A dollop of light whipped cream on top completes this simple yet delightful treat.

Ingredients

For the Loaf:

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup sugar substitute
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 cup diced fresh strawberries

For Topping:

• 1/2 cup light whipped cream
• Fresh strawberries for garnish

Instructions

1. Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, sugar substitute, applesauce, almond milk, and vanilla extract. Gradually mix in the dry ingredients until smooth.
4. Gently fold in the diced strawberries. Pour the batter into the prepared pan.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool completely.
6. Serve with a dollop of light whipped cream and fresh strawberries on top.

The Strawberry Shortcake Easter Loaf is a light and fruity take on a traditional favorite. With its juicy strawberries and tender vanilla base, this cake is a refreshing option for your Easter menu. It’s easy to make, visually appealing, and perfect for any spring celebration.

Note: More recipes are coming soon!