Sugar Free Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 25, 2013
I thought this cake was good. I used Agave necter for the sweetener. My only problem was it came out oily. It calls for oil and applesauce. usually you substitute applesauce for the oil to make it healthier. I will try again without the oil and see what happens. I also used cranberries instead of raisens.
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Reviewed: Jan. 24, 2012
Yummy tried it today, since I did not have walnuts, I used coconut, I fluffed the coconut in an electric nut chopper, I also conjured up a "vanilla hard sauce" 1 cup boiling water, suger substitute equivilant to 1 1/2 cups brown sugar, (I should have used a equivalnt of 1 cup.) 2 Tablespoons of flour, 2 tablespoons of butter or margarine, 2 tablespoons of half and half. Vanilla to taste.(Since I got the hard sauce too sweet I kept adding some cornstarch and milk til I got it the right taste) (I prefer the cornstarch to flour.) Mix your flour or cornstarch with your sugar or sugar substitute, add the boiling water cook til it thickens, if too thick add some more water. once thickened, add butter, half and half and vanilla and a dash of salt , )since I did not have brown sugar substitute I put in a few drops of molasses.Since brown sugar is regular sugar sprayed with molasses.) Then serve it over the cake, This cake was very good witout anything over it.
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Reviewed: Sep. 5, 2010
Made this for diabetic's birthday and everyone was commenting on how good it was. I didn't use raisins and topped it with "Sugar-Free Frosting" by "Chelsey." Nice and moist. I used a 9" round pan and that was all the batter would make. I'd double it for a 2-layer cake next time for sure.
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Reviewed: Jul. 7, 2010
This recipe was excellent. I needed a sugar free recipe for a wedding cake and I tested this out on my family and they loved it. My mother and grandmother are diabetic and I will be making this for them a lot now. The only thing I changed was the baking time, it really did not need a hour more like 40 mins. but otherwise it was great.
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Reviewed: Jul. 6, 2010
I used dates instead of raisins because I don't like raisins - they worked well! In fact you probably could substitute any dried fruit. This cupcake tasted a tad bit like pumpkin I think due to the texture of the applesauce and the spices which are normally found in pumpkin bread. I used 3/4 cup unbleached flour and 1/4 cup wheat flour to make it even healthier. I omitted the nuts simply to make it more like a cupcake and not a muffin. Great! I may even substitute the applesauce with canned pumpkin next time! Thank you for a healthy cupcake recipe!
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Cooking Level: Expert

Home Town: Oroville, California, USA

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Reviewed: May 30, 2010
DIABETIC note...for those who are not familiar with counting carbs for diabetics; who think 'sugar free' means 'diabetic-friendly'. One serving (12 servings from a bundt pan) of this cake has 375 calories and 43 carbs. I randomly checked for another cake made in bundt pan, and found Pina Coloda Cake, made with a cake mix and a box of pudding (neither sugar free), and one serving (14 servings from a bundt pan) was 40 carbs...less than the 'sugar free' cake (but the serving was a bit smaller). If you're preparing food for diabetics, PLEASE look at the carbs and don't assume that sugar free is diabetic-friendly.
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Photo by Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA
Living In: Topeka, Kansas, USA
Photo by Afor
Reviewed: Mar. 25, 2010
I MADE CUPCAKES. I looked all over for a good sugar free cake recipe and decided to try this one, I'm glad I did. I don't really like raisins but I did add about 1 cup of them and I did not add nuts. I also took a couple other reviewers advice and added baking powder and more cinnamon. The cupcakes turned out great. They only needed to bake for about 18 minutes.
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Photo by Afor

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA
Living In: Denver, Colorado, USA

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Reviewed: Mar. 9, 2010
After reading the reviews I am excited to make this cake. I think it would be excellent the way it is AND I think I might try subbing dried cherries for the raisins, or mashed banana for the applesauce. The addition of ground flax would also go a long way in upping nutrition and the amount of oil can also be reduced!Thank you for posting this recipe, POLACKLADY...you are indeed sweet, if sugar free!
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Photo by Robinm

Cooking Level: Expert

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Reviewed: Jan. 19, 2010
This is a GREAT RECIPE - Some tweaks that I made were: Instead of 2 Cups of raisins I used 1 cup and 1 cup of dried cranberries. I used 1 1/2 tsp vanilla extract and heaping 1 1/2 tsp of cinnamon and heaping 1/2 nutmeg and I used 1 Cup of pecans ALSO I used the sugar free icing also on this site (used sugar free french vanilla pudding flavor) and this was AMAZING! Husband and teenage daughter couldn't wait till after dinner to eat this and I had to limit them to 1-piece a night!! HIGHLY recommended!!
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Photo by King61256

Cooking Level: Intermediate

Home Town: East Moline, Illinois, USA
Living In: Hampton, Illinois, USA

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Reviewed: Jan. 4, 2010
OMG this was sooo moist & delicious! I followed another reviewers suggestion of using the Splenda (taste preference), I used 2/3cup of light mayonnaise in place of the oil & eggs. I also used the food processor and it came out perfect! I made it for dieting & diabetic company and usually there are leftovers but not this time! I had to make another one for my husband & daughter the very next day! Aside from my own changes I believe following the recipe to a T would also produce delicious results!
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Photo by Ade

Cooking Level: Expert

Home Town: Festus, Missouri, USA

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