Recipe by POLACKLADY
"Really good with the added plus of being sugar free."
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1 1/2 teaspoons
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 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.
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
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Free Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 373
** Calories from Fat: 192
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