APPLESAUCE CAKE
SERVES ONE 8-INCH CAKE
2 cups (250 g/8.8 oz) whole wheat flour
1⁄2 tsp (1.5 g/0.05 oz) kosher salt
1 1⁄2 tsp (7.5 g/0.26 oz) baking soda
1 tsp (2 g/0.07 oz) ground cinnamon
1⁄3 cup (71 g/2.5 oz) liquid coconut oil
3⁄4 cup (150 g/5.3 oz) evaporated cane juice sugar
1 1⁄2 cups (363 g/12.8 oz) organic unsweetened applesauce
NUTRITIONAL VALUES
Calories: 172kcal
Fat: 0.9g (0.5g S.Fat)
Carbs: 38.6g
Protein: 3.1g
Sugar: 15.5g
Sodium: 900mg
METHOD
Preheat the oven to 180°C/350°F. Coat an 8-inch square baking pan with non-stick cooking spray.
In a medium mixing bowl, combine the flour, salt, baking soda, and cinnamon.
In a separate medium mixing bowl, combine the oil and sugar. Incorporate the applesauce. Whisk in the dry ingredients until well combined. Bake for 35 to 40 minutes, or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack before serving or serve warm. To serve, cut the cake into squares right out of the pan.
In a medium mixing bowl, combine the flour, salt, baking soda, and cinnamon.
In a separate medium mixing bowl, combine the oil and sugar. Incorporate the applesauce. Whisk in the dry ingredients until well combined. Bake for 35 to 40 minutes, or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack before serving or serve warm. To serve, cut the cake into squares right out of the pan.
RECIPE NOTES
Applesauce freezes well and can be kept in the freezer for up to 6 months in an airtight container. Thaw it overnight in the refrigerator or, if you're in a hurry, microwave it on 50% power for a few minutes, stirring occasionally.
