Sugar Free Whole Wheat Apple Cake


Jewish Apple cake is an amazing cake! I found the recipe in a Better Homes and Gardens cookbook about 15 years ago. Friends who have tasted this cake will attest to the fact that nothing compares to the downright delicious caramelized crust and sweet cinnamon apples layered between fluffy batter. It might even be better……dare I say……than apple pie!


Of course I haven’t made it in YEARS…literally because of the amount of sugar in it (about 3 cups!) I honestly never thought I would try to make a lightened version without any sugar at all, but hey, I like a challenge! SO I decided I would try it for Christmas this year to have something to bring to my aunt’s house that I could eat so I wouldn’t indulge in the high fat and sugar laden traditional desserts available.

My kids loved it and relatives couldn’t believe it had no sugar in it. I was just happy to have a healthier dessert to enjoy on Christmas. This is a pretty cake that can be served at any party. The company will love it and never know its healthy…really!




5.0 from 1 reviews

Sugar Free Whole Wheat Apple Cake
Nutrition Information
  • Serves: 12
  • Serving size: 1/12th
  • Calories: 253
  • Fat: 8g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 5g

Prep time: 
Cook time: 
Total time: 

  • 6 cups sliced apples, without skin
  • 2 teaspoon ground cinnamon
  • ⅓ cup sucanat (optional to sweeten apples)
  • 3 eggs
  • 2 cups applesauce, unsweetened
  • ½ cup butter, softened
  • 2 teaspoon vanilla extract
  • ⅓ cup cider or apple juice
  • 3 cups whole wheat pastry flour
  • 1- 1 /2 teaspoon salt
  • ½ teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • 8 packets stevia
  1. Preheat the oven to 350 degrees.
  2. Combine sliced apples, cinnamon and sucanat until all apples are coated well.
  3. Spray a bundt pan with cooking spray and lightly flour inside of pan.
  4. Mix together eggs, applesauce, butter, vanilla and cider.
  5. Sift in another bowl flour, salt, baking soda, nutmeg and stevia.
  6. Add dry ingredients to the wet and mix well.
  7. Pour half of the batter into the prepared pan, then lay half of the sliced apples over the batter. repeat with batter and finish with the rest of the apples.
  8. Bake for one hour to an hour and fifteen minutes until toothpick in center comes out clean.
  9. Remove cake from the oven and set it on a wire rack for 15 minutes. Then loosen edges with a knife and invert onto a plate to remove from pan. Flip back over onto a serving plate.
Weight Watchers PointsPlus: 6*





  1. This looks and sounds amazing. I can’t wait to try it!

  2. oh wow, this looks awesome

  3. This looks delicious! Thank you for this blog, it is very encouraging. Before I came across it about a week ago, I knew I needed to stop eating sugar and then I came down with the flu which I know was because of my imune system being low. I love reading all your info on the topic to keep me focused. I know you cook alot with Stevia, but I was wondering how you feel about Truvia. It says it is natural but I didn’t know if there is something about it I’m not aware of. Thanks so much!

    • I started out with trying Truvia, but found a terrible aftertaste with it and also it contains an additive called rebiana which is highly processed. I am currently using Sweetleaf Stevia as it doesn’t cause an aftertaste and no other additives are added to it. Hope that helps!

  4. I’m excited about seeing this wonderful recipe…especially after making your Overnight Oatmeal Cake this week. OH MY! We love love love it – no white flour or sugar. Amazing! I’m wondering if you ever use honey or agave nectar as a sweetener? I’m just learning…I’ve been using Splenda for everything, but have ordered some liquid stevia and hope to make some changes in the new year. Thanks a million for sharing this.

    • I’m so glad you enjoyed the overnight oatmeal. That recipe does include honey and I use it occasionally but I am trying to reduce and switch completely to stevia. Honey is still is a form of sugar, natural or not. I do not use splenda and wrote a post called 3 Splenda Myths Busted under the articles tab. I am working on a post as to why I do not use agave either. Hopefully I will be sharing that soon.

  5. Thanks for all the wonderful info you’re sharing here…it’s very helpful. Now that I’ve purchased the liquid stevia, I need to learn how to substitute it. I see in this recipe you’ve used the powdered form. How do I make that changeover? Do you have any charts to help? I so appreciate your help. One more thing…whole wheat pastry flour…is that the same as regular whole wheat? Do you ever use white whole wheat? I’m wanting to make some healthy changeovers in the new year, and feel like you are a mountainfull of info here. I have lots to learn. Thanks again.

    • Whole Wheat pastry flour is alot less dense than whole wheat flour providing a lighter and airy texture than regular whole wheat, that’s why I prefer it. I have not used white whole wheat and will be looking at it more closely and will let you know. 2 drops of liquid stevia = 1 tsp of powdered, 1 tbsp. of powdered stevia or liquid stevia = 1 cup of white sugar Hope that helps!

  6. Charlotte Moore says:

    I am so pleased to have come across the apple cake recipe. I am on Weight Watchers and this is wonderful. I will be trying this. I grind my own wheat and all I have is hard red wheat, hard white wheat, and soft white wheat. Would the soft white be the best to use or the hard white?


    • WOW you grind your own wheat?! That’s awesome! I am not sure to be honest with you. The whole wheat pastry flour is very fine so whichever one seems to have the lightest texture would be the one I would use. Pleaase let me know how it comes out.

      • Could I make this cake with Almond flour?

        • I’ve not tried it as my boys have a nut allergy. I think it would work but not sure how dense the almond flour is when baking. Maybe try half and half the first time you make it.

  7. That surely looks amazing. I don’t have a huge sweet tooth when it comes to desserts…but I have a hard time passing up desserts that have fruit in them! YUM!

  8. Charlotte Moore says:

    I will be taking this out of the oven in just a few minutes. I am so anxious to see what it taste like. I am a little worried about the Stevia. I only had the kind you measure and not the packs.

  9. Charlotte Moore says:

    I posted my results of the apple cake.on your post this morning with the brownies. The stevia I used needs some adjustments. It wasn’t sweet at all.

  10. What is the difference between whole wheat flour and whole wheat pastry flour?

    • The biggest difference I notice in my baking is that the whole wheat provides a nice, hearty, but heavier and denser texture, good for baking a nice bread. The whole wheat pastry flour is lighter, less dense and gives cakes and cookies a softer texture that I prefer.

  11. Darcy Herman says:

    Thanks so much for posting this! It’s really yummy and it made me buy the wheat flour I’ve been telling myself I’d buy forever now :)

  12. Hi, Thank you for all the great recipes!! My husband and I recently started trying to “sugar Bust”…. Trying to find good food without sugar is hard! Can you tell us is there a difference in whole wheat and the pastry wheat as far as processing?

  13. I would love to bake this cake…can I use another sugar substitute?

  14. Terra Goheen says:

    I dont have a bundt cake pan? What would be the alternative?

  15. Can I use a 9″ bundt pan or is that too small? Also having a problem finding Sucanat, can I use something else or can I use Liquid sugar in the raw??

    • yes that will work, you could use brown sugar in place of the sucanat or use about 6 packets of stevia. I’ve not used liquid sugar in the raw so i wouldn’t know how much.

  16. Absolutely love the flavour and texture of this cake. It’s my favourite sugar-free cake I’ve had so far! Will be making it again for Christmas! Substituted coconut oil instead of butter to make it dairy-free, and used some honey and stevia in place of sucanat. Thanks for this delicious cake, Brenda!

  17. I can’t wait to try this recipe. I may not be able to find whole wheat “pastry flour. Will sifting it help to soften regular whole wheat flour or, how can I adjust the recipe if I use regular whole wheat flour? Thanks.

  18. p.s., can I used a springform pan instead of a bundt pan?

  19. Hope Neudert says:

    Would this work as muffins/cupcakes? I think it would help greatly for me with the portion control.

  20. I am so excited to try this recipe. I just bought a large bag of whole wheat all purpose flour. Can I use that as well? Also, I have a “bag” of Stevia, no packets. How much should I use. Reading previous postings, it seems as though ONE TBLSP of powdered Stevia is equal to a CUP of sugar??? Really?

  21. This cake looks so good. I usually don’t buy apple cider/juice, but I do have a K-cup of apple cider, just wondering if I brewed a cup of that do you think I could use that as a substitution? Since it only uses 1/3 cup I’d hate to buy a container of juice.

  22. Had a ton of apples soooo I made this last night …It is very good, moist, sweetened with the sucanat and stevia..made a perfect fall treat! THanks

  23. k germany says:

    i always follow you and loves you recipes…
    but what is sucanat?
    where can i found it?
    what can be equal to it?

    • It is a less refined healthier dried cane sugar that retains lots of minerals in it. You can purchase online through and use my coupon code YAJ035 for a discount.

  24. I want to make this for christmas. Do you think a spring form pan would work okay. Dont really want to buy an extra pan this time of year. Thank you


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