This is a doctored up version of the “subbing applesauce for oil” trick. I added dried apricots and some walnuts to give it more texture and flavor. Super easy, yummy, and guilt-free!
1 box spice cake mix
1 1/4 c water
1/3 c applesauce
3/4 c egg substitute (such as Egg Beaters)
1/2 c chopped dried apricots
1/4 c chopped walnuts
2 cups plain yogurt
1/2 cup honey
1 t vanilla bean paste (or vanilla extract)
Preheat oven to 325F. Grease the bottom and sides of a 9″ pan. Combine all ingredients in a large bowl and mix gently to combine. There will be some lumps, but do not overmix! Pour batter into pan and bake 40-45 minutes or until toothpick inserted in center of cake comes out clean. Transfer pan to a cooling rack and remove sides.
While cake is baking, prepare sauce by whisking together all ingredients.
Cake is best served warm with a dollop of sauce on the side.
I’ve been drooling over the beautiful cupcakes in this community for awhile now and have been dying to make some of my own. However, I don’t have a special occasion coming up to make them for, and if I don’t share them my husband and I will eat them all, thereby blowing our New Years diet plans.
This is what I came up with to satisfy our collective sweet tooth for now:
Light Banana Muffins with Chocolate Drizzle
1 pkg Reduced Sugar White Cake Mix
2 ripe bananas
1 cup low fat milk
1/2 tsp vanilla bean paste (or sub 1 tsp vanilla extract)
2 squares (2 oz) dark chocolate, melted
Preheat oven to 350F. Prepare muffin pan by using paper cups or spraying with cooking spray. Mash bananas and milk together using mixer on low speed. Add vanilla, cake mix, and baking soda and mix until just combined. Scoop batter into prepared muffin panand bake for 20-25 minutes.
When muffins are cool, drizzle with chocolate.
For the record, I’m not sure if the baking soda was necessary. All in all pretty tasty, just enough sweet to keep us going 🙂