Happy New Year! Before I do a recipe with black eyed peas like I normally do, I wanted to first get something out of my freezer. I made the chocolate red wine cake with raspberry buttercream frosting and have a whole bunch of frosting in my freezer that I didn’t use. So I looked for a recipe that I could us it with.

Lo and behold I found a recipe from Unyucky Families for Apple Cake with Raspberry Cream Cheese Frosting. It also does a second thing, use up some apples our friends gave us. The recipe pretty much uses the same frosting, minus the cream cheese. However, it does use round cake pans, which I will substitute with a 9×13 pan. Just to make things easier. I’m done for a while making special treats. I’m all for making things easier.

Here are the original stats:

Here’s what I changed:

• I increased the servings from 8 to 16 to lower the calories
• I am using a 9×13 pan instead of two layer cakes to make things easier.
• I replaced the sugar with their sweetener equivalents to reduce the carbs.
• I replaced the oil with unsweetened applesauce to reduce the fat and calories.
• I replaced the wholemeal flour with almond and coconut flours to reduce the carbs.
• I am replacing the frosting in the recipe for the one I have left over.

Here are the final stats:

Here is the final recipe:

Apple Cake with Raspberry Buttercream Frosting

Serve 16

For the cake

• 1 cup brown sweetener
• 1/2 cup unsweetened applesauce
• 2 eggs
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ grated nutmeg
• 1/4 teaspoon salt
• 2 cups grated apple, with the juice squeezed out

For the frosting

• 5/8 cups fresh raspberries 
• 1/2 cup unsalted butter room temperature
• 3/8 cup vegetable shortening 
• 3 cups powdered sweetener divided

1. Preheat oven to 350F.
2. Grease and line a 9×13 dish with parchment paper.
3. Whisk sweetener and applesauce together in a large bowl under sugar dissolves and they form a smooth paste
4. Gradually add one egg at a time to the sweetener mixture and whisk till incorporated.
5. Fold in the flours, baking soda, xanthan gum cinnamon, nutmeg and salt, folding gently and ensuring there are no hidden lumps.
6. Fold through grated apple
7. Pour the cake mix into each prepared baking pan
8. Bake for 30 minutes or until the center of the cake springs back when pressed and the golden in color. Allow the cake to cool before removing from the pan.
9. Add the raspberries to a food processor and puree. Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. You should have about 5 tablespoons (75 ml) of puree after straining it.
10. Beat the butter and shortening until smooth. Add 1.5 cups of powdered sweetener and mix until smooth. Add raspberry puree and mix until smooth. Add the remaining 1.5 cups powdered sweetener and mix until smooth.
11. With your cake horizontal, frost the cake as you wish.