Diabetic Carrot Cake
With this luscious take on an all-time favorite, you can fit this low-sugar cake into a diabetic meal plan with style.
One-Bowl Chocolate Cake
This easy-to-make chocolate cake is dark, moist, and rich, and it's made with healthful canola oil and whole-wheat flour. Plus, it only dirties one bowl! It's not quite as easy as boxed cake mix, but our simple 3-step recipe gives you an entirely homemade cake in about an hour.
Chocolate-Fudge Pudding Cake
When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.
Carrots give carrot cake a health-halo effect--people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.
Inspired by the old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, this enlightened rendition has deep bittersweet chocolate flavor and dense melt-in-your-mouth texture. No one will guess it's healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it's completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.
Greek Walnut Spice Cake
A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.
Flourless Honey-Almond Cake
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites--they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.
Sweet Potato Pudding Cake
This cake was inspired by the one of the most popular Jamaican desserts, sweet potato pudding. Traditionally, raw shredded sweet potatoes are used, but we found that sweet potatoes sold in the U.S. don't provide the same texture as those in Jamaica. Instead, we mix mashed sweet potato with eggs and flour to get a slightly different, but equally delicious, cheesecake-like result.
This lightened-up cake has the flavor of real vanilla beans, but it's still sweet, delicious, and ready to eat as is or topped with your favorite frosting.
EatingWell's Died-and-Went-to-Heaven Chocolate Cake
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.
Double Chocolate Cupcakes
This Double Chocolate Cupcake recipe is perfect for the ultimate chocolate lover. Topped with Chocolate Frosting, these diabetic-friendly cupcakes are delicious and impossible to resist.
Everyone Loves This Fruitcake
Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation--but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford.