Moderate Carb, Recipes, Sugar Free

Applesauce Spice Cake

Posted by lotsalittlelambs

This is a recipe I developed a couple of years ago after starting THM, and it features quinoa, garbanzo (or chickpea) and oat flours! I think I ‘perfected’ it in 2014.

I wanted a gluten free, sugar free cake. And I wanted to use the flours THM classes as E. Particularly some of the ones I used in here! 🙂 (Anyone else ever get tired of coconut and almond flours?). 🙂 Besides, I am particularly partial to my carbs! 🙂

It is very easy to whip up! The baking time is long. But, it turns out nice baked longer at this lower temperature.

I have ground all 3 flours in my grain mill, before. Although, I don’t think the chickpeas are very easy on it, and it is probably best to buy chickpea flour already ground. I have also ground my oat flour from the groats. And ground quinoa into flour. I like being able to grind my own flour..minus the noise! That thing is loud!

Lately, however, since I am buying my garbanzo or chickpea flour, I have found that the vitamix easily grinds quinoa. And I have been grinding my oat flour from regular rolled oats in it, as well. This is a little quieter, less mess, and a bit easier!

I used erythritol and NOW brand stevia in this recipe when I first made it. But now, I generally use PYURE. Today I used PYURE + 1/2 tsp of the THM stevia.

Applesauce Spice Cake

Dry ingredients:
1 cup oat flour
1 cup quinoa flour
1 cup garbanzo (or chick pea) flour
1/2 cup erythritol + 1 tsp stevia (NOW extract)
3 Tablespoons cinnamon
1 teaspoon nutmeg
2 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon salt
4 tsp baking soda

Wet ingredients:
1 cup lowfat cottage cheese
3/4 cup eggwhites (about 6)
2 cups applesauce
2 Tablespoons coconut oil

Instructions: Mix the dry ingredients together in a bowl. Place the eggwhites and cottage cheese in your blender. I normally don’t add the applesauce and coconut oil to the blender, but today I did. I forgot, but it’s ok!

Blend the eggwhites and cottage cheese well in your blender and add with the rest of the wet ingredients to the dry ingredients and mix.

Pour into a 9×13 baking dish. I just use glass casserole dishes for my cakes! Bake at 300 degrees for 1 hour.


I will cut this into 12-16 pieces and eat 1 piece as my source of carb fuel in an E (THM terms) setting. I like to have it with a shake to further fill me up! This would also go well as a dessert after a FP meal. Enjoy!


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10 thoughts on “Applesauce Spice Cake

  1. Sheryl Fernandes

    This looks soooo good….any idea of the net carb count for the servings…if cut into 12 or 16? Thanks! Can’t wait to try it!

    1. lotsalittlelambs

      Hi Sheryl! I had not previously counted the carbs in this recipe.. just went more on the portion sizes of the carb ingredients to figure a serving size. I just looked up the chickpea, quinoa, and oat flours as well as the applesauce. Taking away the fiber and dividing into serving sizes gave me the numbers of almost 14 carbs if dividing into 16 servings, and almost 19 if dividing into 12 servings. That does not include the other ingredients, which should be fairly low. (And if you are following THM, you wouldn’t count those, anyway). Does that help?

  2. Susana jones

    How much liquid egg whites do you need instead of using eggs. Also is there a replacement for applesauce( Apple extract? ) to cut the sugar and Carbs too.

    1. lotsalittlelambs

      Hi Susana! Actually I do use liquid eggwhites for this recipe. You can either separate your own eggs, or use the ones from the box. Both seem to work the same. The applesauce is needed for moisture, and to replace fat since the cake is low fat. I would not replace it with an extract.

  3. Tricia Cox

    Hi there – Love your Applesauce Spice Cake….amazing. I’m not an overly experienced cook and have question for you – I just made it exactly as you list on your site and the taste of baking soda is a bit strong (for me) with 4 teaspoons. If I reduce the baking soda by 1 teaspoon – do I need to replace with anything else or can I simply reduce?

    1. lotsalittlelambs

      Hi Tricia! I’m sorry the baking soda was strong for you. I didn’t notice the flavor, myself. I do think you could just try decreasing the baking soda by 1 teaspoon. Or, you could even cut it back to 2 teaspoons and add 1 Tablespoon of baking powder. These are just my guesstimations…which I think should work. But, I have not tried doing either myself. Hope it works out better for you with less baking soda.

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  6. Patty Cosby

    I just made this only because I want to make the “grapenuts” cereal. I used pumpkin (a whole can – 15 oz) instead of the applesauce, and I think it will turn out wonderful! I have had a nibble of the cake that recently came out of the oven. Yum! I have 3 kids still at home, plus an extra (26 year old son) whom we asked to come back for a bit. I can’t wait to try the grape nuts! I’m a nurse (just graduated a year ago), love my job, but love cooking and running. I eat THM, and am trying to convince my family to do the same. My 14yr old son likes to attempt low carb, and I have Celiac. My other two younger children (16yr old son, 12yr old daughter) eat mostly sugar free without realizing it. This “cereal” may be a way to help them eat healthier in the morning. Thanks!

    1. lotsalittlelambs

      Great! I actually have another cake that uses pumpkin! My carrot cake… here is it’s link: Thank you for letting me know about the cake and your sub! I always love to hear when others actually try my recipes! 🙂

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