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Apple Spice Cake (Reduced Sugar)

Prep Time 20 mins
Total Time 55 mins
Servings 10

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A moist spice cake made healthier with applesauce, whole wheat flour and reduced sugar, topped with whipped cream and caramelized apples — the perfect holiday treat!

I know pumpkin is The Thing this time of year, but I’m all about the apple. I love an apple dessert loaded with spices! (Baked Apple Crisp Doughnuts maybe?)

Since I’ve been making my fair share of pumpkin treats for the hubs, I figured it was time I make something for me. This Apple Spice Cake has just the right amount of spice and sweetness, and is topped with real whipped cream and simple caramelized apples.

apple spice cake whole on a white cake plate topped with whipped cream and caramelized apples with one piece missing

This is such a great dessert to bring along to a holiday dinner! It’s not too heavy or sweet and is the perfect compliment to that big old bird and mashed potatoes.

For most of our holiday gatherings, pie is the dessert of choice. But since I’m a cake girl and not a pie girl, this is my idea of the perfect ending! I’m pretty sure I can convert some of the pie lovers with those caramelized apples — that’s the best part of an apple pie anyway, right?

slice of apple spice cake on blue plate topped with whipped cream and sauteed apples
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Apple Spice Cake (Reduced Sugar)

A moist spice cake made better for you with applesauce, whole wheat flour and reduced sugar, topped with whipped cream and caramelized apples — the perfect holiday treat!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Cuisine American
Course Dessert
Servings 10
Calories 301cal

Ingredients

Cake

  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Caramelized Apples:

  • 2 tablespoons margarine or butter
  • 1/4 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1 large apple peeled and sliced (I like a firm apple like Granny Smith)

Whipped cream:

  • 1/2 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • CakePreheat oven to 350 degrees F. Lightly grease an 8″ round cake pan.
  • In a large bowl, whisk together canola oil, applesauce, egg, applesauce, brown sugar and vanilla until combined. Add flours, baking soda, salt and cinnamon and whisk until just combined.
  • Spread into prepared pan and bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Set aside to cool.
  • Caramelized Apples: In a medium pan, melt butter over medium heat. Stir in cinnamon and brown sugar until combined. Add apples and cook, stirring occasionally, until tender but not mushy (cook to your desired texture). Set aside to cool to room temperature.
  • Whipped Cream and Assembly: When cake and apples are cooled to room temperature, make the whipped cream and assemble the cake.
  • To make whipped cream, beat with an electric mixer until soft peaks form. Add powdered sugar and vanilla, and beat until stiff peaks form.
  • Place cake on serving plate, top with whipped cream and caramelized apples.

Notes

*If you want to skip the whipped cream, this cake would be great served warm with warm caramelized apples!

Nutrition Information

Calories: 301cal | Carbohydrates: 28g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 209mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Alison says

    Today Ashley, I made your recipe again, but turned it into a lemon pound cake–used 1/3 cup less flour and added small box of sugar free lemon pudding mix….placed in loaf pan and baked about 40 minutes instead of the usual 20ish. I forgot to adjust the splenda for the sweetness of the pudding, so it’s a little too sweet–but still, it has a nice lemony flavor. I will use it to make strawberry shortcake for Easter dessert. Thanks again for the recipe!!! I find that it is sooo versatile and makes a delicious, lower sugar/lower fat yummy cake.

    Alison of the us

  2. Alison says

    Hi Ashley, thanks for your recipe. I’m over 50, so I still have to reduce the calories further. With your recipe, I kept everything the same except I added only 3 tablespoons of oil (read it in another recipe), along with a small, finely, shredded zucchini for added moisture, and some walnut pieces. No icing. Still delicious!! Thanks again.

    Alison

  3. Dorothy Dunton says

    Hi Ashley! I really wish I had a piece of this right now! I like pumpkin. but apple desserts are my favorite this time of year! This is definitely a keeper! 🙂

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