This is a fun recipe. It’s important to note that this recipe is sugarless in the sense that it does not use refined white sugar. If you are diabetic or have other reasons to monitor how much dietary sugar you’re consuming, be aware that there is plenty of natural sugar sweetening this cake.
Sugarless Apple Bundt Cake
- 4 c. finely chopped apples (approx 6 apples)
- 1/2 c. frozen apple juice concentrate, thawed and UNdiluted.
- 1/2 c. water
- 1/4 c. raisins
- 1/4 c. dried cranberries
- 1 1/2 c. flour
- 1 c. whole wheat flour
- 2 t. baking powder
- 2 t. baking soda
- 2 t. cinnamon
- 1/8 t. nutmeg
- 1/2 t. ground cloves
- 1/2 t. ground allspice
- 1/2 t. salt
- 4 egg whites
- 1 t. vanilla
- 1 c. Grape-nuts cereal (for homemade Grape Nuts, go here.)
Combine apples, apple juice concentrate, water, raisins, and cranberries in a bow. Let sit in the refrigerator for 4-6 hours.
Mix flour, baking soda, baking powder, and spices. Set aside.
Beat egg whites until stiff peaks form. Fold into flour mixture. Add raisin/apple/juice mixture. Stir in vanilla and grape nuts. Stir well until completely mixed. Pour into a greased non-stick bundt pan. Bake at 325° for 1 1/2 hours or until done (the toothpick or skewer comes out clean.)
Turn out of pan while the cake is still hot.
This cake is best when served the next day.