Shellys 5 Minute Sugar Free Apple Cinnamon Cake Recipes

Steps:

• Preheat oven to 350°F Spray 9x9x2" metal baking pan with vegetable cooking spray and set aside.
• Topping: In medium bowl, combine SPLENDA, flour, cinnamon and margarine. Stir until well blended. Separate mixture into small clumps, approximately ¼ teaspoon each and place on cookie sheet. Bake 8-10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
• Apple-Layer: In medium bowl combine apple pieces and lemon juice. Set aside. In small bowl, stir together flour, SPLENDA and cinnamon. Sprinkle over apples and stir until thoroughly mixed. Add melted margarine to mixture and stir until combined. Set aside.
• Cake-Layer: In a large mixing bowl, beat margarine with an electric mixer on high speed for 1 minute.
• Add egg substitute and beat on high for 1 minute. Add SPLENDA and beat on medium speed until thoroughly blended, about 1 minute.
• In medium bowl, stir together flour, baking soda and baking powder. Add ½ cup flour mixture to margarine/egg mixture. Beat on low speed until ingredients are blended.
• Add ¼ cup skim milk to above mixture. Beat on low speed until ingredients are blended. Add another ½ cup of flour to above mixture. Beat on low speed until ingredients are blended. Add remaining skim milk to mixture. Beat on low speed until ingredients are blended. Add remaining flour to the mixture. Beat on low speed until ingredients are blended.
• Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly. Bake 43 minutes or until toothpick comes out clean when inserted into the center of cake.
• Serve warm or at room temperature.

Steps:

• In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined.
• Nuke in microwave on full power for 2 minutes* adding 20 seconds if still wet on top. *Microwaves vary and mine is getting old so I just recently upped the time these cook to 2 minutes and 20 seconds on mine. Let the cake sit for three or so minutes (it pulls away from the sides) before tipping it onto a plate. Yields 4-5 slices. You can serve it warm or I love these cakes when they cool I think they taste even more chocolatey.
• Top with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint Candies or grated Sugar Free Andes Mint Chocolate.

Steps:

• Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam.
• Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla.
• In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined.
• In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan.
• Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry.
• Let the pan cool on a wire rack.
• Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.

Steps:

• In a measuring cup or microwave safe mug, Mix egg, milk, syrup, carrot and oil and combine thoroughly. In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices. Top with Cream Cheese Frosting.
• Cream Cheese Frosting: Equal parts Cream Cheese, softened and Ricotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to taste. Mix in a few chopped pecans.