Sugarless Apple Bundt Cake
A moist, flavorful apple bundt cake with warm spices and hearty cereal, perfect for a health-conscious dessert or snack that combines fruitiness and wholesome goodness.
Ingredients
- 4 cups finely diced apples ⓘ
- 1/2 cup undiluted frozen apple juice concentrate, thawed ⓘ
- 1/2 cup water ⓘ
- 1/4 cup raisins ⓘ
- 1 1/4 cups whole wheat flour ⓘ
- 1 1/4 cups rice flour ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/8 teaspoon nutmeg ⓘ
- 1/8 teaspoon allspice ⓘ
- 4 egg whites ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup Grape-Nuts cereal ⓘ
Instructions
- Combine diced apples, apple juice, water, and raisins in a bowl. Cover with plastic wrap and refrigerate for 4 to 6 hours.
- Sift together the whole wheat flour, rice flour, baking powder, baking soda, cinnamon, nutmeg, and allspice into a large bowl.
- Beat egg whites until soft peaks form and gently fold into the flour mixture.
- Add the apple-raisin mixture, including the juice, to the flour mixture.
- Stir in vanilla extract and Grape-Nuts cereal until well combined.
- Pour the batter into a greased Bundt cake pan.
- Bake at 325°F (160°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Remove from oven and turn out onto a large sheet of aluminum foil.
- Wrap completely in foil and let sit for several hours before serving.
Tips & Substitutions
To enhance flavor, consider adding chopped nuts or substituting half the raisins with dried cranberries. If you prefer a sweeter cake, use a bit of honey or maple syrup. Be sure to use a mix of sweet and tart apples for the best flavor. For a gluten-free version, replace whole wheat flour with a gluten-free blend.
Serving Suggestions
This Sugarless Apple Bundt Cake is delicious on its own but pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful dessert. It can also be served alongside a cup of tea or coffee for a cozy afternoon snack. For a unique twist, try it with a drizzle of caramel sauce.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 15-20 seconds or place in a 350°F oven for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarless Apple Bundt Cake contains roughly 445 calories, with 6g protein, 62g carbohydrates, and 16g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 982mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples in this recipe?
Yes, you can use a mix of your favorite apples! Combining sweet and tart varieties like Honeycrisp and Granny Smith will provide a nice balance of flavors. Just make sure to finely dice them for even cooking.
Is it possible to make this cake without eggs?
Absolutely! You can substitute the egg whites with aquafaba (the liquid from canned chickpeas) or use a commercial egg replacer. Each egg white can be replaced with 3 tablespoons of aquafaba for a similar texture.
How can I make this cake more moist?
To increase moisture, consider adding a small amount of unsweetened applesauce or yogurt to the batter. Additionally, ensure not to overbake, as this can dry out the cake. A toothpick should come out clean but not dry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).