Apple Dumpling 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 substituting 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

Apple "Dump"ling cake
Nutrition Information
  • Serves: 12
  • Serving size: ¼ cup
  • Calories: 197
  • Fat: 18g
  • Carbohydrates: 15g
  • Sodium: 393mg
  • Fiber: 13g
  • Protein: 7g
  • Cholesterol: 74mg
Recipe type: Dessert
Cuisine: Trim Healthy Mama
Prep time: 
Cook time: 
Total time: 
A yummy apple dump cake that is reminiscent of Apple Dumplings.
  • 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
  • ½ cup almond milk
  • 3 cups zucchini (diced fine)
  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 Almond milk and water with the Yogurt.
  3. Sift all dry ingredients, except zucchini and nuts together and add to wet. Stir in zucchini and pecans
  4. Dump into a 13x9 pan and spread to edges or use a bundt pan like I did. Bake at 350 for 1 hour.
I typically serve this cake with THM Caramel Sauce from Simply Healthy Home



The Bakeware that I love

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.


17 thoughts on “Apple Dumpling Cake

  1. 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?

    1. 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.

      1. 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.

      2. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *