Sugarless Applesauce Cake Recipe -
Sugarless Applesauce Cake Recipe

Sugarless Applesauce Cake

Recipe by  

"Applesauce and an artificial brown sugar replacement pair to make this raisin-studded cake."

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Ingredients Edit and Save

Original recipe makes 1 loaf pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x4 inch loaf pan with cooking spray.
  2. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  3. Beat the eggs until light and add sugar twin. Add applesauce and vanilla.
  4. Add flour mixture and beat until smooth. Fold in raisins.
  5. Pour batter into loaf pan. Bake at 350 degrees F (175 degrees C) for about an hour, or until a toothpick inserted into cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2004

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!

Most Helpful Critical Review
Oct 31, 2003

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.

Dec 05, 2003

I made this for my Dad (he's diabetic). The whole family ended up eating it! You'd never be able to tell there was no sugar in it. It was moist and delicious.

Sep 02, 2009

I adjusted this recipe to make a chocolate sugarless cake, and it turned out GREAT! Just omit the spices and raisins, add 4 tbsp cocoa, and I used 1 c white sugar substitute since I can't find brown sugar substitute in my town. Anyway, it is DELICIOUS and doesn't taste sugarless at all! I'm going to top it with no-sugar-added cherry pie filling and enjoy sharing :)

Feb 19, 2007

My husband and brother-in-law are diabetic so I tried this on them for Sunday dinner dessert. Even the kids liked this. The only changes I made were 1/2 cup Spenda brown sugar instead of the 'twin' and I added 1/2 walnuts. They loved it. Easy and quick to make.

Sep 06, 2003

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.

Sep 07, 2003

Moist and great with whipped topping, I cook a lot for diabetics and this was a big hit with them.

Mar 17, 2006

I found this cake to be good enough to add to our family favorites. It's moist, holds up well, and is easy to "play" with. I've used orange-essence prunes in lieu of raisins, added a teaspoon of ground ginger to spice it up a little, and pureed some mixed, frozen (thawed) berries as a tart touch with the lovely sweetness of the original cake. Very versatile.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 25.6 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 263 mg
  • 11%

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

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