I developed this recipe using SPLENDA® Sweetener Products as part of a sponsored post for Socialstars #SplendaSweeties #SweetSwaps. As always, all opinions are my own.
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 SPLENDA® sweetened whipped cream (that’s right, the real deal! Don’t worry — you’re only going to be using 1/2 cup of cream for the whole recipe), and simple caramelized apples.
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?
You can find more great recipes and ways to reduce sugar on the Sweet Swaps site. Just like in this cake, SPLENDA® sugar blends are a great way to lighten up those holiday desserts we all want to indulge in!
Follow Splenda on Facebook, Instagram, Pinterest and Twitter for more great tips and recipes.
Apple Spice Cake (Reduced Sugar)
written by Ashley Fehr
Ingredients
Cake
- 1/2 cup canola oil
- 1 large egg
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup SPLENDA® Brown Sugar Blend
- 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 SPLENDA® Brown Sugar Blend
- 1 large apple peeled and sliced (I like a firm apple like Granny Smith)
Whipped cream:
- 1/2 cup whipping cream
- 1/8 cup SPLENDA® Sugar Blend
- 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, egg, applesauce, vanilla and SPLENDA® Brown Sugar Blend 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 SPLENDA® Brown Sugar Blend 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 AssemblyWhen 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 SPLENDA® Sugar Blend and vanilla, and beat until stiff peaks form.
- Place cake on serving plate, top with whipped cream and caramelized apples.
Notes
Nutrition Information
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- Cake
- 1/2 cup canola oil
- 1 large egg
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1/2 cup SPLENDA® Brown Sugar Blend
- 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 SPLENDA® Brown Sugar Blend
- 1 large apple, peeled and sliced (I like a firm apple like Granny Smith)
- Whipped cream:
- 1/2 cup whipping cream
- 1/8 cup SPLENDA® Sugar Blend
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Lightly grease an 8″ round cake pan.
- In a large bowl, whisk together canola oil, egg, applesauce, vanilla and SPLENDA® Brown Sugar Blend 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.
- In a medium pan, melt butter over medium heat. Stir in cinnamon and SPLENDA® Brown Sugar Blend 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.
- 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 SPLENDA® Sugar Blend and vanilla, and beat until stiff peaks form.
- Place cake on serving plate, top with whipped cream and caramelized apples.
Regular sugar can be substituted for SPLENDA® if needed — see more information on baking substitutions here.
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
Ashley Fehr says
So happy to hear that! I will definitely have to try it that way sometime!
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
Ashley Fehr says
Oh great idea! I will have to try it with a zucchini sometime soon!
Alice @ Hip Foodie Mom says
Love this apple spice cake!!! so pretty! and hooray for reduced sugar!!! that means we can enjoy more! 😛
Medha @ Whisk & Shout says
This looks awesome and I love that it has reduced sugar, but still looks TOTALLY delicious 🙂
Natalie @ Tastes Lovely says
Poor apples get totally overlooked in October by pumpkin. But I love apples too! I’m eating a honey crisp apple every day. My favorite! Love this apple spice cake, especially since it’s so much healthier!
Ashley Fehr says
Thanks Natalie! Apples are my favorite in the fall too!
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! 🙂
Ashley Fehr says
Thanks Dorothy! I’ve made my share of pumpkin desserts this fall, and it was time for some apple!
Julie @ Julie's Eats & Treats says
Way to treat yourself! This cake looks absolutely delicious!
Ashley Fehr says
Thanks Julie!
Jen | Baked by an Introvert says
Apple spice cakes are some of the best-flavored cakes for fall. I like that you reduced the sugar by using Splenda. Now I can have a slice of cake and not feel guilty about it.
Ashley Fehr says
Thanks Jen! It makes eating it that much more fun! Lol
[email protected] says
I have been using the SPLENDA Brown sugar blend and I love it! Can’t tell any difference from regular brown sugar. Will have to try this cake. It looks amazing!
Ashley Fehr says
Totally Christin! I’m all about desserts I can feel less guilty about 🙂
Anu-My Ginger Garlic Kitchen says
Apple and spices are macth made in heaven. And apple spice cake looks delish, Ashley. Loved it is less sugary too! Happy weekend. 🙂
Ashley Fehr says
Thanks Anu! You too!
Melanie @ Gather for Bread says
Now I want to head straight to the kitchen and bake an apple cake. Looks scrumptious!