Great question — answering as the UphillTech team:
Removing fat from a cake recipe does not generally make it "heavy". Fats weigh down batter or dough, impeding its rise. In fact your basic sponge cake (sometimes called a fatless sponge ) has no added fat other than egg yolks and rises quite nicely regardless. I suspect there is another problem with your cake; perhaps expired leavener or inadequate incorporation of air. (Cake without fat can be tough , but from your question this does not seem to be be your problem.) If the textural problems are minor enough to still serve your cake, there are plenty of options to add fat and flavor. Fatless sponges are often paired with flavorful fillings. For example, a Victoria sponge is filled with jam...
Full answer by Benjamin Kuykendall: https://cooking.stackexchange.com/a/110485 (CC BY-SA 4.0).
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