Sugarless Spice Cake
A moist, flavorful spice cake packed with raisins and warm spices like cinnamon and nutmeg. Its sugarless approach makes it a healthier treat suitable for those avoiding added sugars. Perfect for dessert or tea time, topped with whipped cream for an indulgent finish.
Ingredients
Instructions
- In a saucepan, cook raisins in water until the water evaporates.
- Add applesauce, beaten eggs, liquid sweetener, and vegetable oil; mix well.
- Blend in baking soda and flour.
- Stir in cinnamon, nutmeg, and vanilla extract.
- Pour the batter into a greased 8 x 8-inch pan.
- Bake at 350°F for 25 minutes or until the cake tests done.
- Serve with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider using a combination of different dried fruits alongside the raisins, such as chopped dates or apricots. If you want to reduce the oil, you can substitute half of it with additional applesauce. Ensure the raisins are well-cooked to prevent them from being chewy in the final cake. Using a blend of whole wheat and all-purpose flour can add extra nutrition.
Serving Suggestions
This sugarless spice cake is delightful on its own but pairs beautifully with whipped cream for added creaminess. It makes a wonderful dessert alongside a cup of herbal tea or coffee. For a more festive touch, serve slices with a sprinkle of powdered cinnamon or alongside a scoop of vanilla ice cream. It also complements well with a light fruit salad.
Storage & Reheating
Store any leftover spice cake in an airtight container at room temperature for up to three days. If you prefer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold with a dollop of whipped cream on top.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarless Spice Cake contains roughly 717 calories, with 6g protein, 104g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (36% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 766mg per serving (33% 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 other fruits instead of raisins?
Yes, you can substitute raisins with other dried fruits such as cranberries, chopped dates, or even chopped nuts for added texture. Just keep in mind that different fruits may alter the sweetness and moisture level of the cake.
Is this cake suitable for freezing?
Absolutely! This spice cake freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. It can be frozen for up to three months. To enjoy, simply thaw in the refrigerator overnight or at room temperature for a few hours.
How can I make this cake gluten-free?
To make this spice cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking soda is also gluten-free. The texture might vary slightly, but it should still be 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).