Sugar Free Cake Recipe -
Sugar Free Cake Recipe

Sugar Free Cake

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"Really good with the added plus of being sugar free."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch bundt or tube pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
  2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
  3. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for one hour.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2004

GALWAYLADY- To keep the raisins from falling to the bottom of the cake, a good trick is to coat them with flour before adding them to the batter. It suspends them in the pan.

Most Helpful Critical Review
Jun 18, 2004

I am sorry I must disagree with all reviews, I made this recipe for my coworkers birthday since she does not eat anything with real sugar in it. The cake was moist but the flavor was so yucky.


35 Ratings

Feb 06, 2003

I made this cake for two diabetics and even had a piece my self. I only used 1 cup of raisins, 1 1/2 C.water, and added a little more cinnamon. I used the food processor and it turned out delicious. My friends want to know when I,m making that moist yummy cake again. Usually when I've baked with applesauce the cakes usually seem rubbery this was not. Don't hesitate to make this cake. Enjoy

Dec 18, 2003

Excellent. I received requests for the recipe at our faculty breakfast/lunch. You can substitute one and a half cups of Splenda for the 3 tablespoons of liquid sweetener listed in the recipe, if you like.

Dec 20, 2003

Absolutely fantastic cake! My guests had no idea that this cake was sugar free. Instead of adding liquid sweetener I used 3 tablespoons of concentrated apple juice. The texture was moist and crumbly. When I first took it out of the oven I thought that it would be heavy because it didn’t seem to have risen a lot. But I was wrong, it was quite light! Thank you for sharing this recipe.

Feb 02, 2004

Very nice cake. Don't let the words sugar-free lull you into a false sense of security. It still has 45 carbs per serving - much better than most cakes - but don't get carried away like my diabetic husband and son almost did!

Nov 09, 2006

This cake was good, I read the reviews first. I used concentrated apple juice as my sweetener. I am not a big fan of raisins, so I used dried cranberries. I would definitly make this again. Maybe add a little more spice. Great basic recipe, I think you can just tweak it to your taste.

Jul 18, 2003

This was a really terrific cake! I made it for my grandfather who is a diabetic. It was a wonderful addition to my Thanksgiving Dinner! Two suggestions I have are: 1. 1 hour is actually a little too long to cook it. Although some ovens may vary. 2. This cake comes out a beautiful spongy brown color, and if you like, you could put the tiniest sprinkle of powdered sugar on top... BEAUTIFUL!!! This is a wonderful recipe!


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 43.1 g
  • 14%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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