Sugarless Dried Apple Cake
A moist, naturally sweet apple cake infused with cinnamon, raisins, and walnuts, perfect for those seeking a sugar-free treat with hearty flavors and wholesome ingredients.
Ingredients
Instructions
- Cook dried apples until tender and drain off water.
- Add raisins and walnuts to the cooked apples.
- Combine self-rising flour, baking soda, salt, and cinnamon in a bowl.
- Cut in diet margarine until mixture resembles crumbs.
- Add the dry ingredients to the apple mixture.
- Stir in beaten eggs and vanilla flavoring until well combined.
- Pour batter into a tube pan or coffee cake pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of nutmeg or swapping half of the walnuts for pecans. If you don't have self-rising flour, you can use all-purpose flour with 2 teaspoons of baking powder and a pinch of salt. Make sure to finely chop the dried apples for better distribution in the batter.
Serving Suggestions
This sugarless dried apple cake makes a great breakfast or snack option. Serve it warm with a dollop of yogurt or a spread of almond butter for added creaminess. It also pairs beautifully with Joy'S Berry Easy Jello Salad for a light dessert combo. A cup of herbal tea complements the flavors nicely.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to one week. To reheat, slice and warm in the microwave for 10-15 seconds or in an oven at 300°F (150°C) until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarless Dried Apple Cake contains roughly 652 calories, with 7g protein, 66g carbohydrates, and 41g fat. It is a good source of calcium (16% of the Daily Value), protein (15% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1118mg per serving (49% 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 fresh apples instead of dried ones?
Fresh apples can be used, but you'll need to adjust the moisture content. If using fresh apples, peel and chop them, then sauté until tender before adding to the batter. Be sure to reduce other liquid ingredients slightly to avoid a soggy cake.
Is it possible to make this cake vegan?
Yes, you can substitute the eggs with a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water per egg and let it sit for a few minutes to thicken. Additionally, replace the diet Mazola with a plant-based margarine.
How can I make this cake more nutritious?
To boost the nutrition, consider adding a cup of finely grated carrots or zucchini to the batter. You can also substitute half of the self-rising flour with whole wheat flour for added fiber. This will enhance the texture while keeping it delicious.
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).