Healthier Spiced Applesauce Cake

Submitted by:
I got a spice cake recipe from my boyfriend's mother and made some substitutions to make it healthier for people trying to lose weight and also to greatly reduce the sugar to make it safer for diabetics to enjoy.

Difficulty: Easy - for beginners
Serves: 12

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · sugar · low-fat · reduced ·

Ingredients

Cake:

1 cup all purpose flour
2/3 cup plus 2 tbsp whole grain pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/4 cup fat free Greek yogurt (like Fage)
12 packets Truvia
1/2 cup packed brown sugar
1 tsp vanilla extract
1/2 cup Egg Beaters
1 1/2 cups unsweetened applesauce
1.5 oz raisins

Frosting:

5 oz lowfat cream cheese
8 packets Truvia
1/2 tsp vanilla extract
2 tbsp almond meal*
1/2 tsp cinnamon

* Almond meal can be incredibly expensive, usually over $5 a pound. The only store I have seen that sells it in bulk is Sprouts. If you can't find it in bulk, try making your own by pulsing almonds in a coffee bean grinder or food processor. Don't over-process them or you will end up with almond butter.

Method

Preheat oven to 350 and grease an 8 inch square cake pan.

Sift dry ingredients except for brown sugar and Truvia together. Combine raisins with small spoonful of dry mixture and set aside. Beat yogurt, brown sugar, Truvia, vanilla, and Egg Beaters together. When well-blended, add applesauce. At low speed with an electric mixer, add in the dry ingredients until just blended. Fold in raisins.

Bake the cake in the center of the oven; check the cake after 25-30 minutes. Due to the substitutions the cake will cook considerably faster than a regular cake. It took 30 minutes in my oven. Let cake cool for 30 minutes, then turn it out onto a wire rack and let it cool completely.

Beat the cream cheese and vanilla together. Add Truvia and cinnamon, then add almond meal. I added almond meal to add a bit of nutty sweetness to the frosting and to replace some of the bulk lost from replacing the sugar. Frost cake when it has completely cooled.

Serves 12:

Per serving:

172 calories
3.4 g fat
1.8 g saturated fat
307 mg sodium
131 mg potassium
35 g carbohydrates
2 g fiber
18 g sugars
5 g protein

(Original recipe had 380 calories per serving with 19 g of fat, 10 g of saturated fat, 55 g carbohydrates, and 38 g of sugar per serving.)

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