Apple-Spice Cake

Nonstick cooking spray
3/4 cup cannaflour or all-purpose flour
1/2 cup white whole wheat flour
1/4 cup flax seed meal
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 egg, lightly beaten
1 6 – ounce carton plain low-fat yogurt
1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
1/4 cup unsweetened applesauce
3 tablespoons Medicated vegetable oil
1 tablespoon molasses
1 large apple (such as Granny Smith, Braeburn, or Gala), cored and finely chopped (1 cup)
2/3 cup frozen light whipped dessert topping, thawed
Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.
In a large bowl, stir together all-purpose flour, white whole wheat flour, flax seed meal, baking powder, 3/4 teaspoon of the cinnamon, the baking soda, ginger, salt, and cloves. In a medium bowl, combine egg, yogurt, brown sugar, applesauce, oil, and molasses. Add egg mixture to flour mixture; stir just until combined. Fold in apple. Spread batter evenly in the prepared baking pan.
Bake about 35 minutes or until a toothpick inserted near center comes out clean. Cool slightly on a wire rack.
To serve, cut cake into squares. Serve warm. Top each serving with whipped topping and sprinkle with the remaining 1/4 teaspoon cinnamon.
*Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.
*Sugar Substitutes: PER SERVING WITH SUBSTITUTE: Same as above, except 162 calories, 21 g carb., 184 mg sodium
*Sugar Substitutes: Exchanges: 1.5 other carb., 1.0 fat
*Sugar Substitutes: Carb Choices: 1.5


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