Sugarless Applesauce Cake Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jan. 3, 2002
Overall was good. Left a little aftertaste. You probably could substitute apple juice concentrate instead of the artificial brown sugar.
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Cooking Level: Intermediate

Reviewed: Jan. 2, 2002
There was a strange aftertaste to the one I made. It may of just been the one I made. My boyfriend who is diabetic enjoyed the cake though!
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Reviewed: Dec. 3, 2001
I loved it. I have made it a couple of times now now. I used whole wheat flour with wheat bran instead of white flour. I added coconut and lots of diced apple chunks. I don't like it too sweet or use artifical sweeteners, so I replaced the twin substitute by two large tablespoons fructose. Very yummy! I love it for breakfast.
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Reviewed: Aug. 6, 2001
This cake came out exceptionally well and tastes great! I layered the bottom of my springform pan with apples in concentric circles. When removed from the pan, the top of the cake looked beautiful with the fresh baked apples. I sprinked some cinnamon on top and it's perfect for guests. No one can believe it is without oil, butter or sugar!
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Reviewed: Aug. 5, 2001
Moist and great with whipped topping, I cook a lot for diabetics and this was a big hit with them.
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Reviewed: Jul. 1, 2000
This recipe called for 3/4 cup of brown sugar twin....way too much. I followed the recipe as stated and my cake turned out sooooo sweet! Other than the sweetness-the cake was okay.
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Reviewed: May 17, 2000
I FOUND THIS TO BE A GREAT RECIPE FOR MY FAMILY AND COMPANY. I AM ALWAYS WATCHING MY WEIGHT AND IT IS IMPORTANT FOR ME TO HAVE A RECIPE THAT COMPANY CAN ENJOY AND I CAN ALSO EAT. THUMBS UP!!!
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Displaying results 21-27 (of 27) reviews

 
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