Cinnamon Apple Cake with Jaca

By Jaca Kitchen · · Updated

This sugar-free cinnamon apple cake swaps every bit of sugar for Jaca allulose, so you get a moist, cinnamon-spiced fall cake with just 2 grams of sugar per slice and no added sugar. Tender chunks of fresh apple run through a soft yogurt-and-oil crumb, a buttery cinnamon topping bakes into the surface, and a simple Jaca glaze finishes each slice.

This is our Jaca-adjusted, healthier version of a classic cinnamon apple cake: every bit of sugar is replaced with Jaca allulose at twice the amount, so you keep all the sweetness and warmth without the sugar spike. It comes together in one bowl with a wooden spoon — no mixer needed.

Ingredients:

For the cake:

  • 1½ cups (188 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ cups Jaca allulose (2x the original ¾ cup sugar)
  • 1 large red apple, peeled and roughly chopped (about 1 cup)
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • ½ cup Greek yogurt

For the cinnamon topping:

  • ½ cup Jaca allulose (2x the original ¼ cup sugar)
  • 1 tsp ground cinnamon
  • 1 tbsp melted butter

For the Jaca glaze:

  • ½ cup powdered Jaca allulose (2x the original ¼ cup powdered sugar)
  • 1–2 tbsp milk

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 1½ cups Jaca allulose. Add the chopped apple and stir to coat.
  3. In a separate bowl, whisk the eggs, vanilla, oil, and Greek yogurt until smooth and the yolks are broken up.
  4. Pour the wet ingredients into the dry and fold gently with a wooden spoon until just combined — don’t overmix. Spoon the batter into the prepared pan and smooth the top.
  5. Make the topping: stir the ½ cup Jaca allulose, cinnamon, and melted butter together until crumbly, then scatter it evenly over the batter.
  6. Bake for 30–35 minutes, until a skewer inserted in the center comes out clean. Cool the cake completely in the pan on a wire rack.
  7. Whisk the powdered Jaca allulose with 1 tablespoon of milk until smooth, adding a splash more milk if needed. Drizzle over the cooled cake, slice, and serve.

Prep time: 20 minutes  |  Cook time: 35 minutes  |  Servings: 8 slices

Recipe adapted for Jaca from Sweetest Menu’s cinnamon apple cake — sugar swapped for Jaca allulose at 2x.