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Vegetable cooking spray
3/4 cup butter, softened
2 cups Whey Low granular
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
2 cups applesauce
2 teaspoons baking soda
1/2 cup almond flour
2 cups all-purpose flour + extra for the pan
Preheat oven to 350 degrees. Coat two 8 or 9-inch round or square baking pans with the cooking spray. Dust with flour and tap out the excess; set aside.
In a large bowl cream together the softened butter and sugar sub. Beat in the salt, cinnamon, and nutmeg.
Heat the applesauce, either in the microwave or on the stove top, until very hot, but not boiling. Stir in the baking soda. (It will fizz and bubble up, and that’s fine.) Beat into the butter mixture…batter will be very thin at this point. Beat in the almond flour and regular flour just until smooth.
Pour into prepared pans and bake for 25 minutes, or until golden and a toothpick inserted in the middle comes out clean. Cool in the pans for 15 minutes, then run a knife around the sides and turn cake out onto wire rack to cool completely.
Serve or frost with Caramel Whipped Cream – recipe below. Store in the refrigerator.
CARAMEL WHIPPED CREAM FROSTING
2 cups heavy whipping cream
3 tablespoons Splenda
4 tablespoons sugar-free caramel sauce
5 teaspoons sugar-free vanilla instant pudding powder
1/3 cup toasted pecans, optional
In a medium bowl beat cream just until thickened. Add the Splenda, caramel sauce, and pudding powder. Continue beating until stiff peaks form. Frost top of cake and sprinkle with pecans, if using. Drizzle with additional caramel sauce.
Makes 20 servings. Per Serving (with whipped cream frosting): Calories 168; Protein 2 g; Fat 9 g; Carbs 12 g; Sugar 3 g; Sodium 84 mg