There are certain things in life that may be very well inescapable. Some of those things are medical conditions that run in the family. You know, the same questions and quizzical survey your doctors routinely ask every time you pay them a visit. They want to know your family medical history and assess your possible risks for heart disease, diabetic conditions and cancers. While my paternal grandmother has probably never been sick a day in her life, my maternal relatives have an extensive history of the aforementioned heart diseases, diabetes and certain cancers. I don’t take these medical conditions lightly and don’t take it for granted that regardless of how much I have maintained an active and healthy lifestyle that I will somehow escape what may have been passed down to me genetically.
A couple of weeks ago, some of my Teenie Cakes Facebook friends requested tasty recipes using sugar substitutes for their loved ones that need to watch their sugar intake. A special thank you to Leticia and Michelle for their requests and feedback on Facebook of some of the recipes they’d like to try and see more of. Besides using seasonal produce and looking for more healthful alternatives to dishes and desserts, I appreciate and enjoy looking for and testing recipes for those with special dietary needs that are inline with healthy eating habits for me and my loved ones too.
I thought this recipe would be perfect as a first try using a sugar substitute. It times up well with back-to-school and you probably have some applesauce sitting in your pantry or refrigerator that’s used to pack in the kids’ lunches. Besides adding the word “spice” to the title of the recipe, I stayed with the recipe without trying to experiment further on the flavors. It is not a “sweet” cake…if your serving it for folks that wouldn’t mind a bit more sweetness, add a dollop of light whipped cream. It’s perfect with a glass of cold milk, comforting tea or coffee without feeling like you just ate a sugary pastry and are headed for an uncomfortable and unhealthy sugar rush.
I need to mention this…I cut a couple of pieces this morning for Hubby to take to work. I asked him to taste it and what he thought of it without disclosing that I used Splenda®. He couldn’t tell that a sugar substitute was used! :)
I am not a dietitian or nutritionist. Consult with your family doctor(s) for nutrition and dietary needs. For this recipe, I used Spenda® Granulated.
- I love using nuts in my baked goods! I would definitely make this again with the addition of chopped walnuts or pecans.
- These would be great as mini-muffins too.
1/4 cup vegetable oil
3/4 cup Splenda® Granulated
2 tablespoons molasses
1 large egg
3/4 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon allspice
2 teaspoons sugar
1/2 teaspoon cinnamon
1 tablespoon Splenda® Granulated
Preheat oven to 350 degrees. Spray 8×8 inch cake pan with nonstick spray.
In a large bowl, stir together oil, Splenda®, molasses, egg, applesauce and vanilla. Sift flour, baking powder, baking soda, cinnamon and allspice and hand stir until smooth. Spoon batter into prepared baking pan.
In a small bowl combine sugar, cinnamon and Splenda®. Sprinkle with a spoon evenly over top of cake.
Bake for 20 minutes or until inserted toothpick or butter knife comes out clean (insert from top of and middle of cake). Transfer pan to wire rack and cool before serving. Serve with a dollop of light whipped cream!
|Fat||7 grams (.5 saturated)|
|Fiber||2 grams (7 sugar)|
|Diabetic exchange||1 1/2 Carboyhdrate, 1 Fat|
|WW point cmparison||4 points|
I am not a dietician or nutrionist. Consult with your family doctor(s) for you and your family’s nutritional and dietary needs. I am not affiliated with Splenda® or McNeil Nutritionals.