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.

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.

SPICED APPLESAUCE CAKE

SERVES 1 BUNDT CAKE

FOR THE CAKE

2 1⁄4 cups all-purpose flour

2 tsp baking soda

1 tsp salt

1 1⁄2 tsp ground cinnamon

1⁄2 tsp ground nutmeg

2 cups unsweetened applesauce

1 1⁄2 cups brown sugar

1⁄2 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tbsp pure vanilla extract

1⁄2 cup raisins

1⁄2 cup chopped walnuts

FOR THE MAPLE ICING

1 1⁄2 cups powdered sugar

3 tbsp maple syrup

2 to 3 tbsp water

NUTRITIONAL VALUES

Calories: 9994kcal
Fat: 154.2g (11.7g S.Fat)
Carbs: 2111.7g
Protein: 87.4g
Sugar: 1552.5g
Sodium: 5114mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease a Bundt pan.

In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine applesauce, brown sugar, oil, vinegar, and vanilla extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the raisins and walnuts gently.

Fill the prepared pan with batter in an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before removing it from the mould.

To make the maple icing, whisk together powdered sugar, maple syrup, and 1 tbsp water at a time in a medium mixing bowl until the icing is thick but pourable.

To assemble the cake:
When the cake has cooled completely, run a knife around the inside edges of the pan to loosen it. Unmould the cake carefully and place it on a wire rack over parchment paper or a baking sheet. Spread the icing on top of the cake. Transfer to a serving dish and serve.

RECIPE NOTES

To prevent raisins, nuts, or chocolate chips from sinking to the bottom of a cake while baking, toss them in 1 tablespoon flour before adding them to the batter. This will ensure that the batter is evenly distributed throughout the cake.