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Sugar Free Diabetic Cake

Another variation on a sugar free cake.

Yield: Serves 6-8


  • 2 c. raisins
  • 2 c. water
  • 2 eggs, lightly beaten (you can use eggbeaters or egg whites)
  • 1 tsp. vanilla extract
  • 1/2 c. skim milk
  • 2 c. unsweetened applesauce
  • 3 tsp. Splenda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 c. all-purpose flour
  • 1 c. chopped nuts (optional)


(*Note-You may substitute the nuts with 1/2 cup mashed bananas for a uniquely different flavor, if so, mix banana with the wet ingredients.)

  1. Preheat oven to 350 degrees
  2. Cook raisins in water until all water is absorbed, about 30 minutes
  3. Mix all the wet ingredients in one bowl and all the dry ingredients in a separate bowl.
  4. The nuts get added to the flour mixture then add the flour mixture to the liquid mixture
  5. Fold in the raisins
  6. Bake in loaf or bundt pan for 35 to 45 minutes or until toothpick inserted comes out clean.

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(Page 1 of 1, 3 total comments)



it was nasty

posted Dec 13th, 2009 2:24 pm



This cake was terrible - very heavy and soggy. Had to throw it out.
Should there not have been some margarine/shortening/oil in this recipe?

posted Dec 6th, 2009 7:46 pm


Just thought I'd throw some feedback.

I just recently found out that there is a tablet you can roll around on your tongue to make things taste sweeter. I thought I'd try it out with some suguarless (note, not sugar-free with artificial sweetener -- but actually sugar less) foods.

The Miracle Frootie (theworldsbestfruit.com) that it is called, made these sugarless foods taste just like they had sugar on them.

You should try this out with some of your recipes.

posted Jun 1st, 2009 12:24 am


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