About recipe

One of our clients’ favorite new desserts is the spice cake, a great example of a dessert that is both wholesome and indulgent. Without the frosting, it can be served to our clients who receive a diabetic diet. Using applesauce and sweet potato puree is a smart way to cut down on the sugar content while still making a moist and flavorful cake. With or without the cream cheese frosting, it is a delicious fall-themed treat!

Ingredients (serves 24)

Cake Ingredients:

• 1/2 cup applesauce
• 1/2 cup sweet potato puree
• 3/4 cup 2% milk
• 1/3 cup canola oil
• 1 1/2 tbsp. cider vinegar
• 2 cups all-purpose flour
• 1 cup sugar
• 1 tbsp. cinnamon
• 1 tsp. ginger (ground)
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/4 tsp. cloves (ground)
• 1 tsp. baking soda
• 1 tsp. baking powder
• 3/4 tsp salt

Frosting Ingredients:

• 12 oz. cream cheese
• 6 oz. butter (unsalted)
• 3 cups powdered sugar
• 1 1/2 tsp. vanilla extract

Preparation

1. Preheat oven to 350 degrees.
2. Line a 9” X 13” pan with parchment paper.
3. Whisk together the applesauce, sweet potato puree, milk, oil, and vinegar.
4. Stir remaining cake ingredients in a second bowl, then fold into the wet ingredients to form a batter.
5. Pour into the pan and bake for 27 minutes or until a toothpick inserted in the center comes out clean.

Frosting Directions:

1. Let cool completely before frosting.
2. Bring cream cheese and butter to room temperature.
3. Beat all ingredients with an electric mixer. If the mixture is too thick, add a little milk; if too thin, add additional powdered sugar (incrementally).