- Serves: 9
- Vegetable oil spray
- 2 cups chopped tart apples, such as Pippin, Jonathan, or Granny Smith (about 2 large or 3 medium)
- 2/3 cup sugar
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder (Dutch process preferred) (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coffee
- Egg substitute equivalent to 1 egg, or 1 large egg
- 2 tablespoons canola or corn oil
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- Confectioners’ sugar for dusting cake (optional)
Preheat oven to 350°F. Spray an 8- or 9-inch square pan with vegetable oil spray. Set aside.
In a medium bowl, stir together apples and sugar; let stand for 10 minutes.
Meanwhile, in a large bowl, stir together flour, optional cocoa powder, cinnamon, baking powder, baking soda, and salt.
In a medium bowl, stir together remaining ingredients except confectioners’ sugar.
Stir apple mixture into flour mixture.
Add coffee mixture, stirring just until blended. Pour batter into pan.
Bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean.
Let cool on a rack for about 30 minutes. To serve, remove from pan, dust cake with confectioners’ sugar, and cut into squares.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 3.5 g
- Saturated Fat
- 0.5 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 1.0 g
- Monounsaturated Fat
- 2.0 g
- 0 mg
- 172 mg
- 30 g
- 1 g
- 18 g
- 2 g
2 other carbohydrate, 1/2 fat
This recipe is reprinted with permission from American Heart Association Low-Fat & Luscious Desserts, Copyright © 2000 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc.