Apple Cake (no added sugar) 萍果蛋糕 (無添加白糖)

This is my first time baking without granulated sugar and the result is surprisingly good. Maple syrup gives the cake a fine and moist crumb. A good choice for Fall dessert.

It is a straightforward recipe and easy to follow. It uses the simple muffin method which the dry ingredients are mixed in a bowl and the wet in another bowl then they are mixed together and bake.

Kabocha Squash Spice Cake (no added sugar) 日本南瓜蛋糕 (無添加白糖)

Kabocha is a variety of pumpkin which originates from Japan and can be found commonly in many Asian supermarkets. It is small and more meaty compared to other huge pumpkins. The flesh is creamy and sweet which makes it good for pairing with savory dishes like steamed spareribs or making desserts. The skin is also soft and edible after steaming or cooking.

In addition to the sweetness of the kabocha, this cake is also sweetened with Medjool dates. The dates give the cake a natural sweetness. Vegetable oil is used instead of butter, which makes it as healthy as ever.

This may be a good choice for your pumpkin pie alternative this season!