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Applesauce Cake

Diabetic Recipe

Two variations of applesauce cake - a spiced cake and a tender almond ginger cake. Applesauce cuts the fat in both.

Applesauce Cake

Applesauce Spice Cake

Unsweetened applesauce and raisins are the stars of this applesauce spice cake, while powdered sugar replacements lends sweetness. Cinnamon and vanilla ante up the flavor.

3 cups water
1-1/4 cup raisins
2-1/2 cups unsweetened applesauce
3 eggs, beaten
2 tablespoons powdered sugar
1 cup vegetable oil
3 cups self-rising flour
3 tablespoons ground cinnamon
1/4 teaspoon baking soda
2 tablespoons vanilla extract
Cooking spray
Ground nuts - optional


Recipe Directions

Combine 2-1/2 cups water and raisins in a heavy pan and bring to a boil. Boil until the water evaporates or is absorbed by the raisins (watch carefully). Remove from heat.

Add applesauce, eggs, sugar substitute, oil, and remaining water. Stir to combine. Sift together flour, cinnamon and soda, then gradually add to the applesauce mixture with vanilla, stirring after each addition. If using ground nuts, gently stir into batter now.

Spoon batter into a 10 inch Bundt pan coated with cooking spray. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes; remove from pan and cool on rack. Frost as desired.

Nutrition Information

Recipe makes 28 slices
Serving Size: 1 slice
Calories per slice: 165
Fat: 8g
Carbohdyrates: 20mg
Cholesterol: 29mg
Protein: 2g
Sodium: 26mg


Applesauce Almond Ginger Cake

The optional ginger makes this recipe for Applesauce Almond Ginger Cake an acceptable gingerbread. You can also leave out the ginger and add 3 or 4 tablespoons of cocoa (or you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, depending on your taste.

Applesauce Almond Ginger Cake

3 eggs
1/4 cup olive oil
1 cup unsweetened applesauce
1 cup frozen apple juice concentrate, thawed
2-1/4 cups all purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1-1/2 cup ground almonds
2 apples peeled, cored and finely chopped
1 8-ounce package cream cheese
3 tablespoons unsweetened apple butter
2 tablespoons frozen apple juice concentrate, thawed

Preheat oven to 350-degree. Grease and flour one 9-inch square baking pan. Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1-cup applesauce and the 1-cup unsweetened apple juice concentrate.

Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine. Pour the batter into the prepared pan and bake at 350-degrees for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting. Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting.

Apple Butter Frosting

Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2-tablespoons apple juice concentrate.