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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 187.3
  • Total Fat: 5.4 g
  • Cholesterol: 13.7 mg
  • Sodium: 153.5 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.3 g

View full nutritional breakdown of Apple Cake Spiced Low Fat calories by ingredient
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Apple Cake Spiced Low Fat


Apple Cake Spiced Low Fat

Introduction

Gluten, egg, nut and dairy free.

I love this recipe. It’s so versatile. It can work as a loaf, fruity muffins or a gooey apple-topped cake served hot with soy custard.

To reduce the fat, I’ve replace half the original amount of butter with apple sauce. I’ve also successfully used puréed sweet potato (thinned to apple sauce consistency with soy cream). It would also work well with over-ripe mashed banana, or left over puréed pumpkin. So it’s a great way to use left overs too.

For nut allergies, replace the nuts with banana chips, or carob/choc chips. I've replaced them with puffed rice in this recipe.

Raisins or cranberries can be used instead of apricots. But I like to use apricots, as they are much lower in calories. I also like to use xylitol for the same reason, but dark brown sugar will give the cake a lovely flavour and colour.

Make sure the dried fruit isn't too dry (especially dates) by soaking them in hot water before hand.
Gluten, egg, nut and dairy free.

I love this recipe. It’s so versatile. It can work as a loaf, fruity muffins or a gooey apple-topped cake served hot with soy custard.

To reduce the fat, I’ve replace half the original amount of butter with apple sauce. I’ve also successfully used puréed sweet potato (thinned to apple sauce consistency with soy cream). It would also work well with over-ripe mashed banana, or left over puréed pumpkin. So it’s a great way to use left overs too.

For nut allergies, replace the nuts with banana chips, or carob/choc chips. I've replaced them with puffed rice in this recipe.

Raisins or cranberries can be used instead of apricots. But I like to use apricots, as they are much lower in calories. I also like to use xylitol for the same reason, but dark brown sugar will give the cake a lovely flavour and colour.

Make sure the dried fruit isn't too dry (especially dates) by soaking them in hot water before hand.

Number of Servings: 12

Ingredients

    1/3 cup butter (or margarine for vegan)
    125 ml xylitol
    1 egg substitute
    1 cup apple sauce (1 Bramley apple peeled, cored, quartered and poached in a little water, then liquidised)
    1 1/2 cup gluten free flour
    1 tsp baking powder
    1 tsp baking soda
    1 tsp ground cinnamon
    1/2 tsp all spice
    1/2 tsp nutmeg
    dash salt
    1/4 cup dates (if dry, soak these in warm water)
    1/4 cup dried apricot
    1/4 cup puffed rice (or use nuts)
    1 Bramley apple, peeled, cored and sliced

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Directions

Cream butter and sugar. Add egg substitute, beat well. Stir in applesauce.

Mix flour, baking powder & soda, spices and salt. Add to butter mixture.

Stir in dates, apricots and puffed rice.

Place in a shallow greased and lightly floured baking dish. Top with sliced apples. Sprinkle with 2 tsp brown sugar

Bake at 190˚C for 30 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user LUCYLAKE.






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