Diabetic Fresh Apple Cake
Indulge in the natural sweetness of this Diabetic Fresh Apple Cake, a wholesome dessert designed to satisfy your sweet tooth without causing sugar spikes. Made with heart-healthy whole wheat flour, unsweetened applesauce, and nutrient-rich Granny Smith apples, this recipe is a perfect blend of flavor and nutrition. Warm spices like cinnamon and nutmeg add a cozy autumnal twist, while optional chopped walnuts or pecans provide a delightful crunch. Moist, tender, and packed with fresh apple chunks, this cake is baked with olive or avocado oil for a healthier alternative to traditional butter. Ready in under an hour, it’s an ideal guilt-free treat for any time of the day—delicious plain or paired with sugar-free whipped cream for a diabetic-friendly dessert everyone can enjoy. Perfect for fall gatherings or as an everyday wholesome snack!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 cups Granny Smith apples (peeled, cored, and finely chopped)
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.25 cup Olive oil or avocado oil
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium mixing bowl, beat the eggs until frothy. Add the unsweetened applesauce, vanilla extract, and olive oil (or avocado oil), and mix well.
Pour the wet ingredients into the bowl of dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the finely chopped apples and, if desired, chopped walnuts or pecans to add a bit of texture and crunch.
Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve plain or with a dollop of sugar-free whipped cream for a delicious and diabetic-friendly treat.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 55.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
