Apple “Dump”ling Cake

Apple Dumpling Cake (Low Carb, THM S)

This Apple Dumpling cake was a complete surprise in how easy it was to make as well as how spot on the taste profile is.

Apple Cake has always been a Fall favorite in our home. But it is difficult to find recipes that follow THM with those flavors that are not a crossover due to the fat needed in a cake as well as the apples.

Last year I made a “Zapple” pie with zucchini so I tried my family recipe subbing zucchini for the chopped apples and BAM!! This Apple Dumpling cake was born.

I taste tested this recipe with my step daughter (non THM)… son in law(non THM) and of course my husband. Everyone was thrilled with it and asking for more. One thing that makes this so great is that if you peel your zucchini it honestly looks and has the same texture as apples.

This Apple Dumpling cake does get a lot moister after it sits over night in the fridge, almost like a spoon bread instead of a cake. But wow is it good with a trimmy from the Trim Healthy Mama Cookbook, or some bulletproof Coffee.

I love this recipe for THM Caramel Sauce drizzled over the top and add a scoop of Cottage Style Vanilla Ice Cream

Heaven on a plate.

Here’s the Recipe for My Apple Dumpling Cake

1.0 from 1 reviews
Apple "Dump"ling cake
 
Author:
Recipe type: Dessert
Cuisine: Trim Healthy Mama
Serves: 12
Ingredients
  • 2 cups THM Baking Blend
  • 1 cup THM Oat Fiber
  • 1 teaspoon salt
  • 1 tablespoon apple pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup chopped pecans (optional)
  • ½ cup butter (melted and cooled)
  • ½ cup THM Gentle Sweet
  • ½ cup Sugar Free Brown Sugar
  • 3 whole eggs (slightly beaten)
  • 1//2 cup 0% Greek Yogurt
  • ½ cup water (or almond milk)
  • 3 cups zucchini (diced fine)
THM Caramel Sauce
Instructions
  1. Preheat oven to 350. Spray Cake pan with coconut oil or line with parchment. Set aside.
  2. Mix Butter,,eggs and sweetener until combined. Stir in Yogurt Sift all dry ingredients, except zucchini and nuts together and add to wet. Stir in zucchini and pecans
  3. Dump into a 13x9 pan and spread to edges or use a bundt pan like I did. Bake at 350 for 1 hour.
Nutrition Information
Calories: 197 Fat: 18g Carbohydrates: 15g Sodium: 393mg Fiber: 13g Protein: 7g Cholesterol: 74mg

 

 

 

One of the best investments that I have made in my Trim Healthy Mama baking journey has been to purchase silicone bake ware. I don’t have problems with cakes or pastries sticking in these pans so I highly recommend investing in them when you can.

I started with these pans from Sorbus and have expanded from there with a twinkie pan, donut pans and many more.

 

13 Comments

  1. Sarah

    This looks awesome! I love “Fall-ish” cakes!

    Reply
  2. Melanie

    Thank you!

    Reply
  3. Kerri

    Is it supposed to be 1 1/2 cups yogurt? I just made this and it was obviously way too dry. I used 1 1/2 cups and still had to add more milk to get it to be a decent batter? It doesn’t mention in the directions when to add the milk either?

    Reply
    1. Judy (Post author)

      I added the milk at the very end, my “batter” was very dry when I made this, but the zucchini added a lot of moisture (I didn’t drain mine) as it baked.

      Reply
  4. kseniya

    Is there no apple in this recipe or did I miss something?

    Reply
    1. Judy (Post author)

      no I used a substitute for the apples 🙂 to help keep the sugars and carbs down.

      Reply
  5. MD

    Hello,

    I don’t have Greek yogurt handy, can I use 14% sour cream instead? Thank you

    Reply
    1. Judy (Post author)

      yes ma’am 🙂

      Reply
      1. MD

        The cake is cooking in the oven. Fingers crossed.

        The instruction isn’t clear. I had to read and re-read and re-read to understand the steps. And there is no mention of when to add the 1/2 cup of water/almond milk. If I didn’t read the comments I wouldn’t have realized that the recipe needed that liquid.

        Reply
        1. Judy (Post author)

          I will go in and fix that

          Reply
      2. MD

        The cake is very crumbly, there’s more flour (BB and oat fiber) compare to zucchini. And I measured the zucchini (peeled and diced fine). I put in a total of 3 cups and a bit more.

        Not sure what I did wrong.

        I had a bowl with some whipped cream. Very tasty though.

        Reply
        1. Judy (Post author)

          Are you using THM Baking Blend or a homemade version? … Sometimes Different blends will act differently

          Reply
          1. MD

            It’s the THM BB.
            It doesn’t matter I guess before it was so tasty! I had 2 helpings:)

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