Sugarless Applesauce Cake

Rating: 4.12 stars
43 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

Applesauce and an artificial brown sugar replacement pair to make this raisin-studded cake.

By Jenny

Gallery

Recipe Summary

Servings:
12
Yield:
1 loaf pan
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8x4 inch loaf pan with cooking spray.

    Advertisement

  • Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

  • Beat the eggs until light and add sugar twin. Add applesauce and vanilla.

  • Add flour mixture and beat until smooth. Fold in raisins.

  • Pour batter into loaf pan. Bake at 350 degrees F (175 degrees C) for about an hour, or until a toothpick inserted into cake comes out clean.

Nutrition Facts

Per Serving:
125 calories; protein 3.4g; carbohydrates 25.6g; fat 1.1g; cholesterol 31mg; sodium 263mg. Full Nutrition
Advertisement

Reviews (33)

Read More Reviews

Most helpful positive review

THERESA WOLF
Rating: 5 stars
01/17/2004
This cake came out exceptionally well and tastes great! I layered the bottom of my springform pan with apples in concentric circles. When removed from the pan the top of the cake looked beautiful with the fresh baked apples. I sprinked some cinnamon on top and it's perfect for guests. No one can believe it is without oil butter or sugar! Read More
Helpful
(91)

Most helpful critical review

CAROLCHIU
Rating: 1 stars
11/01/2003
This recipe called for 3/4 cup of brown sugar twin....way too much. I followed the recipe as stated and my cake turned out sooooo sweet! Other than the sweetness-the cake was okay. Read More
Helpful
(49)
43 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
THERESA WOLF
Rating: 5 stars
01/17/2004
This cake came out exceptionally well and tastes great! I layered the bottom of my springform pan with apples in concentric circles. When removed from the pan the top of the cake looked beautiful with the fresh baked apples. I sprinked some cinnamon on top and it's perfect for guests. No one can believe it is without oil butter or sugar! Read More
Helpful
(91)
CAROLCHIU
Rating: 1 stars
10/31/2003
This recipe called for 3/4 cup of brown sugar twin....way too much. I followed the recipe as stated and my cake turned out sooooo sweet! Other than the sweetness-the cake was okay. Read More
Helpful
(49)
rjcmartin
Rating: 5 stars
12/05/2003
I made this for my Dad (he's diabetic). The whole family ended up eating it! You'd never be able to tell there was no sugar in it. It was moist and delicious. Read More
Helpful
(43)
Advertisement
VeggieCarrie
Rating: 5 stars
09/02/2009
I adjusted this recipe to make a chocolate sugarless cake and it turned out GREAT! Just omit the spices and raisins add 4 tbsp cocoa and I used 1 c white sugar substitute since I can't find brown sugar substitute in my town. Anyway it is DELICIOUS and doesn't taste sugarless at all! I'm going to top it with no-sugar-added cherry pie filling and enjoy sharing:) Read More
Helpful
(42)
Jane D
Rating: 5 stars
02/19/2007
My husband and brother-in-law are diabetic so I tried this on them for Sunday dinner dessert. Even the kids liked this. The only changes I made were 1/2 cup Spenda brown sugar instead of the 'twin' and I added 1/2 walnuts. They loved it. Easy and quick to make. Read More
Helpful
(39)
VIC_VIC
Rating: 5 stars
09/06/2003
I loved it. I have made it a couple of times now now. I used whole wheat flour with wheat bran instead of white flour. I added coconut and lots of diced apple chunks. I don't like it too sweet or use artifical sweeteners so I replaced the twin substitute by two large tablespoons fructose. Very yummy! I love it for breakfast. Read More
Helpful
(32)
Advertisement
Jackie
Rating: 5 stars
09/07/2003
Moist and great with whipped topping I cook a lot for diabetics and this was a big hit with them. Read More
Helpful
(16)
SMOKEYJO
Rating: 5 stars
03/17/2006
I found this cake to be good enough to add to our family favorites. It's moist holds up well and is easy to "play" with. I've used orange-essence prunes in lieu of raisins added a teaspoon of ground ginger to spice it up a little and pureed some mixed frozen (thawed) berries as a tart touch with the lovely sweetness of the original cake. Very versatile. Read More
Helpful
(15)
ELEMMIRE
Rating: 5 stars
05/30/2004
Wow this cake is really moist and absolutely delicious! Cinnamon applesauce works quite well. Read More
Helpful
(15)
More Reviews
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/06/2021