Low Residue Cake Recipe

Okay so this one’s for the days your gut just wants quiet. It’s soft. It’s plain. No grains, no peels, no chunks of anything — just buttery vanilla cake that melts in your mouth and doesn’t piss off your system. Think hospital-clearance cake but actually good.

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Ingredients Needed

1 cup white sugar: plain, sweet, zero fiber.
½ cup unsalted butter: soft and smooth — don’t sub margarine here.
2 large eggs: fully cooked, no surprises.
2 tsp vanilla extract: optional if you can handle it.
1½ cups all-purpose flour: no wheat germ, no bran, just basic white flour.
1¾ tsp baking powder: makes it rise, don’t skip it.
½ cup milk: use lactose-free if dairy’s a problem.

How To Make Low Residue Cake

Get your oven ready:
Turn it on — 350°F. Grease a 9-inch square pan. Toss in a little flour too so nothing sticks.

Beat the base:
Butter + sugar go into a bowl. Mix until it looks fluffy and pale yellow. Now crack in the eggs — one at a time — mix after each. Add the vanilla if you’re feeling fancy.

Add dry and wet:
In a second bowl, mix your flour and baking powder. Now slowly add that to the wet mix, alternating with the milk. Don’t overthink it. Just mix till smooth.

Bake it:
Pour into the pan. Smooth it out. Bake for 30–40 minutes, or till a toothpick comes out clean and you resist the urge to poke it five more times.

Cool & eat:
Let it cool all the way before you cut it. Eat it plain. Or frost with something smooth if you’re feeling wild. Either way, it’s soft, gentle, and safe.

Recipe Tips

Don’t toss in nuts, fruit, coconut — none of that’s low residue.
Want cupcakes instead? 12 mins in muffin tins, 20–25 mins baking.
No need to frost unless your stomach says yes.
Use white flour. No swaps. Seriously.

How to Store & Reheat

Room Temperature: Cover tight, 2 days max.
Fridge: Airtight container, up to 4 days.
Freezer: Slice, wrap, freeze up to a month. Defrost overnight.

Nutrition Facts (Approx. per slice)

Calories: 209
Fat: 9g
Protein: 3g
Carbs: 29g
Fibre: basically 0g
Sugar: ~18g
Sodium: ~115mg

FAQs

Is this safe for a low residue diet?

Yep — no fiber, seeds, or rough stuff. Just plain, soft cake.

Can I swap in whole wheat flour?

No way. Whole grains = more residue = not gut-friendly.

What if I’m lactose sensitive?

Use lactose-free milk and butter. Works great.

Can I frost this?

Sure — as long as it’s smooth. No nuts, no coconut flakes, no fruit bits.

Will this work for cupcakes?

Yes — makes 12. Bake for about 20–25 minutes instead.