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Sugar Free Cake

Sugar Free Cake


"Really good with the added plus of being sugar free."
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servings 373 cals
Serving size has been adjusted!
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 31
  1. 36 Ratings

Most helpful positive review

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

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.

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Most positive
Least positive

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.

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 deli...

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, ...

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 c...

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 diab...

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. ...

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...

i made this cake twice. The taste was good both times, (but you really have to like raisins). The first time it came out a bit dense. The second time I made it I added a tsp of baking powder ...

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 3...

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