Healthier Cakes Options

Healthier cakes optionsShove a piece of cake into your colleague’s face and watch her salivate. Most people crave for this ‘sweet slice of heaven’. Their eyes will automatically light up, their smiles quickly broaden, and their moods soar up high when they devour it.

Today, we have cakes at all sorts of ceremonial occasions: birthdays, weddings, baptism and holidays. Cakes are usually served at significant times in the cycle of life. However, more and more people are consuming cake on a more regular basis: when they go out with friends, at tea time, when they sit in front of the television or when they feel sad. People have been consuming the ‘feel-good slices’ throughout history.

The Oxford English Dictionary traces the English word ‘cake’ back to the 13th century. Back in the olden days, cakes were a symbol of well being and status. Because they were made with the finest, most expensive ingredients available to the cook, only the well-off can afford it. For the working class, cakes really were a special treat. Then in the early 19th century (during the Industrial Revolution), baking ingredients became more inexpensive and readily available because of mass production and the railroads. Hence, cakes became more affordable.

The tradition of eating cake on ceremonial occasions has its basis in ancient ritual. Cakes, in the ancient world, had ties with the annual cycle and people used them as offerings to the gods and spirits who exercised their powers at particular times of the year. For instance, the Chinese made moon cakes at harvest time (eighth month of the lunar calendar) to honor their moon goddess. They recognized that the moon played a crucial role in the seasonal cycle, so they made round cakes shaped like the moon to reward the lunar goddess.

The History Of Cakes

The ancestor of modern cakes (round ones with icing) was believed to emerge in Europe in the mid-17th century. Icing at that time was a boiled composition of the finest sugar and egg whites. After pouring the icing on the cake, the cake will be returned to the oven. When removed, the icing cooled quickly to form a hard, glossy covering. Many cakes made at this time still contained dried fruits.

It was not until the middle of the 19th century that cake as we know it today (made with extra refined white flour and baking powder instead of yeast) was born. Butter-cream began replacing traditional boiled icings in first few decades 20th century.

Today, cake making is very simple and fast. While at one time, considerable labor went into cake making – particularly the whisking of egg foams – baking equipment and directions have been perfected and simplified that even a beginner may easily become an expert baker now. Today’s cakes are made from various combination of refined flour, shortening, sweetening, eggs, milk, leavening agent and flavoring. And as all cake lovers know: there are literally thousands of cakes recipes out there!

So you’ve been cooking healthy recipes all these days. It’s time to spoil yourself silly with the following cakes this festive season. Don’t overindulge though, so that the magical moment of savoring the cakes would be more intense. Eat like the people before the 19th century – save it for special occasions. However, if you feel that you may be overindulging, try the healthier options. Bon a petit!

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Pure Indulgence

Banana cake:

  • Calories: 281
  • Fat: 10 g
  • Carbohydrates: 46 g
  • Protein: 4 g

Devil’s Food Cake (with chocolate frosting):

  • Calories: 253
  • Fat: 11 g
  • Carbohydrates: 38 g
  • Protein: 3 g

Carrot Cake:

  • Calories: 440
  • Fat: 20 g
  • Carbohydrates: 52 g
  • Protein: 5 g

Cheese Cake ( 1/12th piece of a 9″ round cake):

  • Calories: 354
  • Fat: 24 g
  • Carbohydrates: 30 g
  • Protein: 2 g

Black Forest Cake (complete with icing and cherries):

  • Calories: 532
  • Fat: 20 g
  • Carbohydrates: 90 g
  • Protein: 20 g

Healthier Option

Peach Cobbler (3″ x 3″ square piece):

  • Calories: 204
  • Fat: 6 g
  • Carbohydrates: 36 g
  • Protein: 2 g

Christmas Fruit Cake:

  • Calories: 139
  • Fat: 4 g
  • Carbohydrates: 26 g
  • Protein: 1 g

1 Glazed Doughnut (3¾” diameter):

  • Calories: 242
  • Fat: 14 g
  • Carbohydrates: 27 g
  • Protein: 4 g

Lemon Meringue Pie (1/8 of a whole pie):

  • Calories: 281
  • Fat: 9 g
  • Carbohydrates: 49 g
  • Protein: 2 g

1 Blueberry Muffin (2.5″ diameter)

  • Calories: 133
  • Fat: 5 g
  • Carbohydrates: 18 g
  • Protein: 3 g

Please note that all nutrients of cakes mentioned are without icing or frosting unless otherwise mentioned. All cake portion sizes are for 1/12th of a cake of a 9.5″ round cake unless otherwise mentioned.

For standard icing/frosting, add the following calorie count:

Serving size: 1/12th of the recipe (enough to frost a 9.5″ round cake)

  • Butter frosting: 198 cals, 6 g fat, 38 g carbs
  • Cream cheese frosting: 262 cals, 13 g fat, 38 g carbs, 1 g protein
  • Chocolate butter frosting: 191 cals, 7 g fat, 35 g carbs, 1 g protein

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3 Responses

  1. The options are really great.. and im really surprised cakes came in this world in 17th century!! great history!

  2. Abdul says:

    These look fantastic! What an awesome idea I can’t wait to try this!

  3. S. Antich says:

    Valuable info for those having problems with their weight…

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