Low Sodium Spice Cake Recipe

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This low sodium spice cake has a soft, tender crumb with bold flavor from cinnamon, ginger, nutmeg, and cloves. The applesauce and shredded apple keep it extra moist, while unsalted ingredients make it suitable for those watching their sodium. It’s simple to make in one bowl and finishes with a creamy, low sodium frosting.

Ingredients Needed:

• 2½ cups all-purpose flour: spooned and leveled.
• 2 teaspoons sodium-free baking powder (like Ener-G).
• 1 teaspoon baking soda
• ½ teaspoon salt: omit.
• 1½ teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• 1 cup vegetable oil
• 1¾ cups dark brown sugar
• 1 cup unsweetened applesauce
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup shredded apple (or carrot/zucchini)
• 1 Tbsp unsulphured molasses: optional.

Low Sodium Cream Cheese Frosting:

• 8 oz full-fat cream cheese: softened.
• ½ cup unsalted butter: softened.
• 3 to 3¼ cups confectioners’ sugar
• 1 tsp vanilla extract
• 1/8 tsp salt: omit.

How To Make Low Sodium Spice Cake:

Preheat Oven:
Set oven to 350°F (177°C). Grease a 9×13-inch baking dish.

Mix Dry Ingredients:
In a large bowl, whisk flour, sodium-free baking powder, baking soda, and spices. Leave out the salt.

Combine Wet Ingredients:
In another bowl, whisk oil, brown sugar, applesauce, eggs, vanilla, and optional molasses.

Mix and Fold:
Pour wet ingredients into dry mixture. Whisk until just combined. Gently fold in shredded apple.

Bake:
Pour batter into prepared pan. Bake 45–50 minutes until toothpick in center comes out clean. Cover with foil if browning too fast.

Cool the Cake:
Let cool completely in the pan on a wire rack. You can refrigerate after 45 minutes to speed it up.

Make the Frosting:
Beat cream cheese and butter until creamy. Add powdered sugar and vanilla. Beat until smooth and fluffy.

Frost and Chill:
Spread frosting on cooled cake. Refrigerate for 30 minutes before slicing.

Recipe Tips:

• Use sodium-free baking powder to make this heart-healthy.
• Skip added salt to keep it kidney-friendly.
• Applesauce and shredded apple keep the cake moist naturally.
• Unsalted butter and cream cheese help reduce sodium.
• Cover with foil during baking if browning too fast.

How to Store & Reheat:

• Room Temperature: Not recommended with cream cheese frosting.
• Fridge: Store tightly covered for up to 5 days.
• Freezer: Freeze unfrosted cake or frosted slices for up to 3 months. Thaw overnight in the fridge.

Nutrition Facts (per serving, approx.):

• Calories: 420
• Sodium: 95 mg
• Protein: 4 g
• Fat: 21 g
• Carbs: 54 g
• Fibre: 1.2 g
• Sugar: 36 g

FAQs:

Is spice cake OK for a low sodium diet?
Yes, when made with unsalted ingredients and sodium-free baking powder, it becomes a heart-healthy dessert option.

What spices work best in a low sodium spice cake?
Cinnamon, ginger, nutmeg, and cloves add deep flavor without any added salt.

What can I use instead of shredded apple?
You can swap with shredded carrot or zucchini—both work well and keep the cake moist.

Can I skip the cream cheese frosting?
Yes, you can serve it plain or dust with powdered sugar for a lighter option.

Can I make cupcakes instead of a cake?
Yes, bake at 350°F for 18–21 minutes for about 24 cupcakes.

Try More Recipes:

• Low Sodium Vanilla Cake Recipe
• Low Sodium Pineapple Upside Down Cake Recipe
• Low Sodium German Chocolate Cake Recipe