Applesauce Snacking Cake Recipe - Allrecipes.com
Applesauce Snacking Cake Recipe
  • READY IN 55 mins

Applesauce Snacking Cake

Recipe by  

"Delicious for breakfast, or top it with whipped cream and have it as a wonderful dessert."

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Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray.
  2. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
  3. In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
  4. Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
  5. Add SPLENDA® Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
  6. Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
  7. Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 55 mins

Footnotes

  • Serving Size: 1 slice (1/8 of cake)
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

This is easy to make but the directions must be followed exactly. An electric mixer is necessary. Very good for a diabetic recipe - moist and soft. Would make it again.

 
Most Helpful Critical Review
Oct 25, 2003

this was pretty good diet cake. It tastes more like gingerbread than applesauce. All of the diet cakes have that sort of slight spongy gummy texture. It was good to be so healthy. I substituted smuckers oil/shortening mixture for the margarine.

 

17 Ratings

Nov 12, 2003

VERY GOOD! Big hit at a party at our senior center. At most parties you eat whatever cake they have or you don't eat it because of the sugar. This was a great alternative and didn't taste like "fake cake". I had many requests to make it again. (I doubled the recipe and added a couple of tablespoons each of nuts and raisins.)

 
Nov 18, 2007

Very moist and tasty. I added walnuts and served with a dollop of non-fat, no sugar added vanilla yogurt. Nice Fall dessert.

 
May 28, 2007

I made this cake twice and it was quite good. I added walnuts to the batter. The cake has a spicy flavor.

 
Dec 03, 2004

This is quite moist and yummy. It does not taste like sugar free dessert. I have already made it twice, once as cupcakes, and have recieved many compliments. I added a little extra cinnamon. The recipe does need to be followed carefully, but it is not difficult even with a hand mixer. I will make this recipe again and again.

 
May 27, 2009

This was a wonderful cake for my mother-in-law's birthday. Everyone loved it. I doubled the recipe with the following modifications: 3 teaspoons cinnamon (instead of 4); 1 1/2 cups splenda and 1/2 cup sugar (instead of 2 cups splenda). For the reduced fat margarine, I used smart balance 50/50 butter blend. Also, I only baked for 30 minutes even though I had doubled the recipe to make a 9x13 cake. It turned out so delicious and moist!! I served with sugar free cool whip. Will definitely make again!

 
May 03, 2008

Until very recently, I had cooked the oldfashioned way...diabetes changed that. This is the first cake I have tried, and we loved it. Moist, sweet, spicy, light, delicious...it's a keeper.

 

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Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 286 mg
  • 11%

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

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