Reviewed: May 4, 2012

A delicious and healthy cake! I made this using whole wheat flour, 1/2 cup sugar, 1 egg, and added a handful of walnuts. I did not use the icing, but topped my piece with peanut butter instead. A great recipe!

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Reviewer:

flamingo1012

Cooking Level: Intermediate

Reviewed: Apr. 2, 2011

Used whole wheat flour and 1 whole egg. It is the perfect amount of batter for 12 muffins. Very good!

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3 users found this review helpful

Reviewer:

alalina

Reviewed: Dec. 5, 2010

So flavourful and moist for a cake without any oil / butter! I used 1 whole egg altogether and added a half cup of walnuts and a half tsp of vanilla. Omtted the nutmeg / cloves as I didn't have any on hand. delicious!

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5 users found this review helpful

Reviewer:

raindropz

Reviewed: Jul. 12, 2010

This was a big hit in our house, even with my special needs, picky-eater 5-year-old son. I used whole-wheat flour and 1 whole egg. I also used low-fat, not non-fat, yogurt. Instead of regular applesauce I used Granny Smith applesauce, which I think helped give it a little extra kick. The texture is nice, not rubbery, and the taste is very good. I didn't make a glaze for it or add any raisins.

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6 users found this review helpful

Reviewer:

WILELM

Reviewed: Jun. 6, 2010

Very yummy. I used whole wheat flour and also one whole egg like the previous reviewer. I am at high altitude and the cake wasn't ready at 25 minutes so I increased the oven temp to 375 and baked another ten minutes which did the trick. I didn't have raisins on hand so I used 1/3 cup chopped walnuts. It was a nice healthy dessert and I will make it again.

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5 users found this review helpful

Reviewer:

EpicBrunette

Cooking Level: Intermediate

Reviewed: May 21, 2009

YUM, I really liked this recipe, even made it with whole wheat flour, had a very hearty taste and yet still sweet..Even my husband who normally doesn't eat my "healthy" foods said he would eat it again. We will be keeping it around for my sweet tooth for sure!

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5 users found this review helpful

Reviewer:

Erin

Reviewed: Dec. 30, 2008

not bad..."rubbery" is to be expected given the lack of fat- i used 1 whole egg and whole wheat pastry flour, and it turned out pretty decently. the yolk likely helped...will likely use again-- but may tweek it a tad as i go :-)

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4 users found this review helpful

Reviewer:

etroskipay

Cooking Level: Intermediate

Reviewed: Jun. 18, 2008

This is very delicious, especially considering that it is low-fat! Mine baked up a little spongy in texture, but I discovered after adding my baking powder that it had expired two years ago, so that is my own fault! This is also the most aromatic cake I have ever baked, my house smells wonderful. I enjoyed this very much with my coffee for a snack, and will make this again, with good baking powder!

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15 users found this review helpful