My brother Joe proclaimed this cake the best Iâ€™ve ever made.
This was a while back and while thereâ€™ve since been subsequent cakes; this still holds the title for best.
My brother Joe doesnâ€™t know this yet, but one day… maybe in a decade or so, after heâ€™s done finding himself and saving the world Iâ€™m going to convince him to open a vegan bakery with me.
And this spiced applesauce cake could be our signature cake; itâ€™s one of those easy to make recipes that yield bold complimenting flavours.
It required a few spices that I wouldnâ€™t have thought belonged in a cake â€“ cloves and ginger, but I guess thatâ€™s why itâ€™s a spice cake.
I also love that it uses applesauce, which cuts out the need for oil or a butter substitute.
Molasses gives the cake a distinct and robust flavour, and a nice brown hue.
I found this recipe on Vegalicious and the only thing I changed was whipped coconut cream for frosting instead of the lemon frosting the recipe called for.
INGREDIENTS – from Vegalicious
- 1/2 cup molasses
- 1 cup applesauce
- 1/2 teaspoon cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 & 3/4 cup flour
- 2 tablespoons ginger
- 1/4 cup raisins (optional)
- Preheat the oven to 350 F / 177 C.
- Combine the molasses and the applesauce in a large bowl.
- Combine the remaining ingredients in a 2nd bowl.
- Grease an 8 inch square baking pan. Mix the applesauce-molasses mixture into the dry ingredients and stir until evenly moistened.
- Donâ€™t over mix as it will beat out the air.
- Pour into the greased baking pan.
- Bake in the oven for 35-45 minutes or until the cake springs back when touched.
To make whipped coconut cream, refrigerate a can of coconut milk overnight, or freeze for the few hours.
This is so that the cream (coconut fat) would rise to the top and harden.
Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with a tablespoon of icing sugar and a teaspoon of vanilla, whip until light and fluffy.
Add in sprinkles for extra happiness and use to frost cooled cake.