Cherry Spice Cake
Submitted by indra
A diabetic-friendly spice cake made with whole wheat flour, sour cherries, dates, and applesauce instead of refined sugar. Warmly spiced with cinnamon, cloves, and nutmeg.
YIELD
1 cakePREP
25 minCOOK
50 minREADY
90 minHere’s proof that baking without refined sugar doesn’t mean baking without soul.
This Cherry Spice Cake gets its sweetness from pureed dates and unsweetened applesauce, with whole wheat flour and soy flour giving it hearty substance.
Sour cherries fold into a batter fragrant with cinnamon, cloves, and nutmeg, while beaten egg whites keep everything light despite the wholesome ingredients.
It’s a cake that checks the health-conscious boxes without tasting like it’s trying to be good for you.
Kitchen Tips
- Drain the water-packed cherries thoroughly; excess liquid will make the cake soggy in the center
- Puree the dates and milk until completely smooth for even sweetness throughout
- Fold the egg whites in last and gently; they’re doing all the leavening work alongside the baking powder
- This cake firms up nicely in the fridge and slices cleaner when cold
Ingredients
Directions
Prepare an 8 inch square cake pan.
Oil and flour.
Preheat oven to 350℉ (180℃) F.
Drain waterpacked cherries.
After cherries have drained measure 1 cup of them and set aside.
In blender purée together ½ cup sweet milk with ½ cup packed dates.
Blend oil egg yolks and applesauce.
Set aside next to cherries.
In a small bowl beat 2 egg whites until stiff and set aside.
In a large bowl combine flours, dry milk, baking powder, baking soda, salt and spices.
Stir well.
Gradually mix blended liquid ingredients into dry ingredients until well moistened.
Gently stir in cherries.
Then fold in the egg whites just until combined.
Pour batter into the prepared cake pan and bake at 350℉ (180℃) F for 50 minutes.
Cool cake to room temperature.
Refrigerate covered.
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