Natural Fall Apple Cake

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Cream together:
2 cups natural sugar replacement (Erythritol or Xylitol)
1/2 cup butter (or heart-healthy butter replacement)
½ cup egg beaters
1 tsp double strength vanilla

Sift together:
2 cups 9 grain cake flour
2 tsp Chef Tess Wise Woman of the East Spice Blend
1/2 tsp salt
1 tsp soda
Add flour mixture to creamed mixture, alternating with 1/2 cup soy milk or low-fat buttermilk.
Add: 3 granny smith apples (peeled, and pared and and diced)
Bake at 350 degrees in a greased 9 by 13 inch cake pan (about 40 minutes) or 2 8 inch rounds (20-25 minutes).

Frost generously with cream cheese frosting. I also add a tsp of crushed lavender petals to the sifted ingredients.

This I did in 2 8-inch cake pans. I grease and flour the pans to keep them from sticking, but you could just line themwith parchment paper.

Cream cheese frosting (optional)
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) light cream cheese, softened
1 pound powdered sugar (about 3 cups)
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend until smooth. Don't over mix as cream cheese will separate and become runny.

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