For people who are trying to shed pounds or watching their blood sugar, most cakes may be too high in sugar and fat content to include in their diets. Applesauce cakes offer a sweet alternative that is significantly lower in sugar and fat. Mix the applesauce with cinnamon or sprinkle it with nutmeg or lemon juice to enhance the flavor. Using simple ingredients, applesauce cakes are easy to make and stay moist for days. Top the cakes with light whipped cream as an afternoon snack for kids.
Nutrition
Sugars and other sweeteners, such as honey, agave syrup, maple syrup, molasses, glucose corn syrup and brown rice syrup, are full of calories but yield little to no vitamins or minerals. According to Paula I. Figoni’s “How Baking Works: Exploring the Fundamentals of Baking Science,” it is recommended that everyone, not only diabetics, curb their intake of caloric sweeteners. By sweetening cakes with fruits, such as applesauce, bananas, dates or raisins, you can reduce the amount of caloric sweeteners.
Diabetes
Applesauce cakes offer diabetics a low-sugar snack. For example, a recipe for applesauce bran squares from dietary consultant Betty Jane Walter addresses concerns about diabetic as well as low-cholesterol diets, notes Mabel Cavaiani’s “The New Diabetic Cookbook…” In this recipe, mix 1 cup flour, 2/3 cup bran cereal, 1/2 cup, rolled oats, 1/3 cup brown sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg or ground cloves in a bowl. Add a stick of margarine, 2 egg whites, 1 teaspoon vanilla, a dry sugar substitute equal to 1/2 cup sugar, 1/3 cup chopped nuts and 1 cup unsweetened applesauce to the bowl of dry ingredients, and mix at a medium speed for 30 seconds. Spread the batter in a greased 9-by-13-inch pan. Bake the cake at 375 degrees F for a half hour or until browned.
History
Applesauce cake became popular due to necessity, according to “Timeless Recipes for All Occasions” by Jean Par. During World War I, bakers had to concoct cakes that used less sugar, butter and eggs, so they resorted to applesauce. In the 1990s, people became more health and fitness conscious and started searching for cake recipes that offered less fattening alternatives. Recipes that sweetened cakes with either puréed fruits or applesauce were well received in the market.
Low in Fat
Applesauce cakes are not only low in sugar but also low in fat. Applesauce, banana, carrot and pumpkin cakes are frequently made with vegetable oil, which makes the cakes moist. The oil coats the proteins in the flour, inhibiting the formation of gluten. The fruit contributes pectin, which seals air bubbles with filmy substance. This combination of oil and fruit purées results in a dense, moist cake.
References
- “How Baking Works: Exploring the Fundamentals of Baking Science”; Paula I. Figoni; 2011
- “Timeless Recipes for All Occasions”; Jean Par'; 2006
- “The New Diabetic Cookbook, Fifth Edition: More Than 200 Delicious Recipes...”; Mabel Cavaiani; 2002
- “Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently...”; Sarah Phillips; 2003
- “Marlene Koch's Unbelievable Desserts with Splenda Sweetener...”; Marlene Koch, et al.; 2009
