10/21/10

Sugarless Apple Spice Cake with Whole Wheat Flour

About 10 years ago I discovered Splenda sweetener and it's been a staple in our home ever since. None of us are Diabetic or use it for medical reasons so we have regular white and brown sugar in our household as well but I love cooking and baking sugar-free or lower sugar when I can so Brown Sugar Twin and Splenda as well as a handful of other sweeteners are on hand too. Another plus to this recipe I found thru Splenda is the use of whole wheat flour. I think Autumn recipes and whole wheat flour go hand in hand! There is some natural sugar in this recipe from the apple juice and apple slices, but there is no white sugar in it.




Apple Spice Cake

1 cup all-purpose flour
1 cup whole wheat pastry flour
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon apple pie spice
1 large egg, lightly beaten
½ cup canola oil
¾ cup Splenda
½ cup 1% low-fat milk
1 tablespoon apple juice or apple cider
1 teaspoon vanilla extract
1½ cups chopped apple
½ cup chopped walnuts

1 cup whole wheat pastry flour
½ cup Splenda
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ cup canola oil
¼ cup chopped walnuts


Preheat oven to 350 degrees F. Spray a 9x9-inch baking pan with vegetable cooking spray. Set aside.

Combine flours, baking powder, soda, salt, and spices in a large mixing bowl. Set aside.

Combine egg, canola oil, milk, juice, vanilla, and SPLENDA® Granulated Sweetener in a small mixing bowl. Add liquid mixture to dry ingredients, stirring just until moistened. Stir in apples and walnuts. Spoon mixture into prepared pan.

Combine flour, SPLENDA® Granulated Sweetener, cinnamon, and baking powder. Add oil stirring until blended. Stir in walnuts. Sprinkle topping over the batter.
Bake for 25 minutes or until a wooden pick inserted in center comes out clean.

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