The Healthy Caramel Apple Cake is low-fat, low-sugar, low-calorie, all-natural and nutrient-rich! It’s also very yummy, scrumptious and delicious!Hi, friends!
Happy Tuesday! And… do you now why is it “happy”? 🙂…It’s because treating yourself for something… sweet (literally and figuratively) is always very important… But I find it especially important in the beginning of the week (when we all can at times get a bit… overworked!)
And so I’m sharing this scrumptious, delicious Healthy Caramel Apple Cake recipe today – just to lift our spirits up when we most need it! 🙂
Healthy Caramel Apple Cake
So… about this cake… Well, obviously it’s healthy (since it’s on this site!). It’s also VERY yummy! (I can always tell if something tastes good if my kids munch down most of it on the day when it was baked!).
But as always I’m not going to waste your time on me bragging about all the secret ingredients in this cake (there are a few, but you see them all from just scrolling down to the recipe!)Instead I just want to add a small, yet important note about this cake:
An Important Note:
Although the Apple Cake itself isn’t only healthy, it’s also low-fat, low-sugar and low-calorie… The Caramel Frosting is… well, it’s still very healthy (no added sugar!), fat-free and all-natural… But by all means it I can’t call it low-calorie. The reason to this is that I used my favorite Healthy Vegan Caramel to frost this cake. And as you can see from the recipe, although it’s definitely nutrient-rich and healthy… It does add a few calories.
So… if you are trying to lose or maintain your weight, I’d recommend using the frosting sparingly… (I was pretty generous when I frosted this cake because my kids love their caramel frosting, and there’s nothing wrong with them satisfying their sweet tooth by eating the dates (the frosting’s main ingredient) 🙂
As for me, honestly, I just loved the flavor of the cake by itself so much that I didn’t even want to smear any frosting on it. Instead I used the leftover frosting to top my every-night treat: a bowl of greek yogurt! And it was… yummy! 🙂Oh, and one more little note: you can also make a Salted Caramel Frosting (recipe here). (My kids prefer the traditional version of the Healthy Caramel Frosting and that’s what you see on these photos! 🙂 )So… the question of the day is: how are YOU planning to treat yourself today? Because whether it’s a Tuesday, or… even if it’s already a Wednesday or… any other day of the week – you absolutely MUST treat yourself to something nice! Promise? 🙂
Healthy Apple Cake with Caramel Frosting
This Healthy Apple Cake is low-fat, low-sugar and low-calorie. It's also all-natural and nutrient-rich! It's delicious on its own or topped with the healthy, fat-free and sugar-free vegan Caramel Frosting!
For the Apple Cake:
- 1 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1/4 cup oil
- 1 can garbanzo beans rinsed and drained
- 3 apples cored, peeled and chopped
- 2 egg whites
- 2 tsp. baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
For the Caramel Frosting:
- 1 cup pitted dates
- 2 tbsp honey or maple syrup
- 1 tsp coconut oil
- 1 pinch salt
- 1 tbsp vanilla extract
Preheat the oven to 350F. Prepare a round 9 inch baking dish by spraying it with oil and dusting with the flour. (I like my springform pan because it makes it so much easier to take the cake out!).
To make the cake put all the cake ingredients in a blender and blend until smooth. Note: If your blender isn't super-high-powered, you may want to blend together all the cake ingredients except for the flour. When done blending just mix the flour in.
Bake the cake for about 40 minutes or until a toothpick inserted in the middle of it comes out clean.
To make the frosting just follow the instructions from this Healthy Caramel Recipe.
When the cake had cooled down smear some frosting on top of the cake (or eat the cake on its own! ) Enjoy!
*You don't have to use the fancy and expensive Medjool dates to make the healthy caramel syrup. I usually use the less expensive Deglet dates that I buy in bulk... *It's important to use the coconut oil to make this caramel because the coconut oil HARDENS when it cools down. Unlike for baking where I'd rather not deal with the pasty when it's cool in the house coconut oil, the coconut oil's hardening ability is what makes the caramel so thick and gooey!