Coffee Cream Cake

by | Dec 20, 2025 | cakes recipes, dessert recipes, weight-watchers-recipes | 0 comments

A moist, aromatic coffee cream cake at 195 calories. Brewed coffee and a light cream topping, no heavy butter required.

This lighter Coffee Cream Cake is designed for coffee lovers who want a moist, tender dessert without the density of a traditional butter-laden cake. Brewed coffee deepens the flavor while applesauce and a modest amount of oil keep the crumb soft, finished with a whipped cream-style topping. At approximately 195 calories and 4 WW Classic Points per serving, it is a smart, satisfying afternoon treat.

Recipe Info

Serves: 9  |  Prep Time: 15 minutes  |  Cook Time: 25 minutes  |  Calories per serving: ~195

Nutrition per Serving (Estimated)

Protein: 3g  |  Fat: 7g  |  Carbohydrates: 29g  |  Fiber: 1g

WW Classic Points: Approximately 4 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

For the cake:

  • 125g / 1 cup all-purpose flour
  • 150g / 0.75 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 120ml / 0.5 cup brewed strong coffee, cooled
  • 60g / 0.25 cup unsweetened applesauce
  • 30ml / 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules, optional, for stronger coffee flavor

For the cream topping:

  • 180ml / 0.75 cup reduced-fat whipped topping or light whipped cream
  • 1 teaspoon powdered sugar, optional
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven. Heat the oven to 175C / 350F. Lightly coat a 20cm / 8-inch square baking pan with nonstick spray or line with parchment paper.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and instant coffee granules if using.
  3. 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.
  4. Make the batter. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
  5. Bake. Pour the batter evenly into the prepared pan. Bake for 22 to 26 minutes, until a toothpick inserted into the center comes out clean.
  6. Cool completely. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before topping.
  7. Prepare the topping. Gently fold the powdered sugar and vanilla into the whipped topping until smooth.
  8. Finish and serve. Spread the cream evenly over the cooled cake. Slice into squares. For the best texture, refrigerate for 30 minutes before serving.

Serving Suggestions

  • Serve with a cup of coffee or tea for an afternoon treat
  • Add a light dusting of cocoa powder over the cream topping
  • Pair with fresh berries on the side for added freshness
  • Offer as a simple, crowd-pleasing dessert for a casual gathering
  • Serve chilled for the best texture and flavor

Tips and Variations

  • Do not overmix the batter once the wet and dry ingredients are combined, as this can make the cake dense rather than tender.
  • Instant coffee granules added to the dry ingredients intensify the coffee flavor for those who want a bolder result.
  • Applesauce keeps the cake moist while reducing the need for added fat. Do not substitute with a larger quantity of oil.
  • This cake refrigerates well and the flavor deepens slightly after a day, making it a good make-ahead option.
  • A light dusting of cinnamon into the batter adds a warm, complementary note to the coffee.

Why This Recipe Works

Using applesauce and a modest amount of oil rather than a full quantity of butter is the smart swap that keeps this cake tender and moist without the heaviness of a traditional recipe. Brewed coffee enhances the natural cocoa-like notes in the batter, giving the cake real depth of flavor. A light whipped topping finishes the cake without adding significant calories, proving that lighter desserts do not need to sacrifice flavor, texture, or visual appeal.

Storage

Store covered in the refrigerator for up to 3 days once topped with cream. Unfrosted cake can be stored at room temperature, wrapped, for up to 2 days.

Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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