This lighter coffee cream cake is designed for coffee lovers who want a moist, tender dessert without the heaviness of traditional butter-laden cakes. Brewed coffee enhances the cocoa notes, while a whipped cream–style topping adds richness without excessive calories. The result is a soft, aromatic cake with a subtle coffee bitterness balanced by gentle sweetness, ideal for dessert or an afternoon treat.
Ingredients
Cake
- 1 cup all-purpose flour (125 g)
- ¾ cup granulated sugar (150 g)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup brewed strong coffee, cooled (120 ml)
- ¼ cup unsweetened applesauce (60 g)
- 2 tablespoons vegetable oil (30 ml)
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules (optional, for stronger coffee flavor)
Cream Topping
- ¾ cup reduced-fat whipped topping or light whipped cream (180 ml)
- 1 teaspoon powdered sugar (optional, 4 g)
- ¼ teaspoon vanilla extract
Steps to Make It
- Preheat the oven
Preheat your oven to 350°F (175°C). Lightly coat an 8-inch square baking pan with nonstick spray or line it with parchment paper. - Mix the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and instant coffee granules (if using). This ensures even distribution and prevents clumping. - Combine the wet ingredients
In a separate bowl, whisk the egg until lightly frothy. Add the brewed coffee, applesauce, vegetable oil, and vanilla extract. Mix until smooth. - Make the batter
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be smooth but slightly thick. - Bake
Pour the batter evenly into the prepared pan. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean. - Cool completely
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before topping. - Prepare the cream topping
In a small bowl, gently fold the powdered sugar and vanilla into the whipped topping until smooth. - Finish and serve
Spread the cream evenly over the cooled cake. Slice into squares and serve. For the best texture, refrigerate for 30 minutes before serving.
This improved coffee cream cake demonstrates that lighter desserts do not need to sacrifice flavor, texture, or visual appeal. By relying on brewed coffee, modest fat, and a streamlined ingredient list, the cake delivers a moist crumb and a satisfying coffee-forward profile while remaining aligned with lower-calorie goals. Clear measurements, detailed steps, and thoughtful presentation make the recipe accessible to home bakers of all skill levels. Whether served as an afternoon treat or a simple dessert, this version offers a balanced, practical, and repeatable approach that fits naturally within the Fewercalories.com philosophy.
Editor update: 12/20/25
