SUGAR FREE APPLESAUCE CAKE RECIPES

Steps:

• Preheat the oven to 350 F. Spray a non-stick regular-size (10 or 12 cup) Bundt pan with a non-stick cooking spray.
• Put the butter and brown sugar in a large mixing bowl and mix with a mixer until well combined. Add the eggs and mix until combined.
• Add 1 cup of flour, baking powder and cinnamon and mix until combined. Add 1 cup of applesauce and mix until combined. Add the remaining 1 3/4 cup of flour and mix until combined. Add the remaining 1 cup of applesauce and mix until combined.
• Transfer the mixture into a Bundt pan. Put it in the oven and bake for 1 hour.
• Let the applesauce cake cool completely inside the Bundt pan, then invert it onto a plate.
• Sprinkle the applesauce cake with powdered sugar.

Steps:

• For the cake: Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick baking spray with flour. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, apple pie spice, granulated sugar and brown sugar. Add the applesauce, oil, milk, eggs and vanilla extract. Whisk just until thoroughly combined. Mix in the chopped walnuts, if using.  Transfer the batter to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan, on a wire rack, about 1 ½ hours. For the icing: Meanwhile, in a medium saucepan, brown the butter by melting it over medium heat, then let it cook and bubble for an additional 3-5 minutes or until the foam and butter underneath is golden brown. Transfer it to a heatproof bowl and swirl a few times to help it stop browning. Let it cool completely at room temperature while the cake bakes and cools, about 2 hours. Once the butter has cooled, beat with a hand mixer (or in the bowl of a stand mixer with the paddle attachment) until creamy and smooth, scraping the bottom of the bowl once. Add the powdered sugar, maple syrup, vanilla, salt and heavy cream. Beat on medium speed until light and fluffy, about 2 minutes. Spread over top of the cake, then top with more walnuts, if you like. Slice and serve, or cover and refrigerate until ready to serve.