|From January 2011|
I've long enjoyed Hannah Kaminsky's Bittersweet blog for its recipes as well as the gorgeous photographs. But prior to the blog, I knew her from My Sweet Vegan, her book of delectable desserts. This recipe, Apple Spice Cake, comes from page 80 of that cookbook.
My substantive changes to the recipe were considerably smaller than most of the recipes I alter: 1. used currants for raisins (it's just what I do -- I prefer the tang), and 2. made one layer and used the rest of the batter to make muffins. The cake was very moist, tasty, and not overly sweet at all. The main reason for that is that Hannah's recipe called for apple juice concentrate as the sweetener. It impressed me as more of an apple oat cake than a spice cake, but either way, both the cake and muffins were greatly appreciated by my friends who had them for breakfast. Just perfect for chilly and snowy winter days.
|From January 2011|
I also omitted the topping. The cake is awesome on its own.
Apple Spice Cake, page 80, My Sweet Vegan, by Hannah Kaminsky 2007. (I abbreviated the directions to keep this short, and I formatted them into my style. Otherwise, they're hers, so make sure you tell her when you try it out.)
Yield: 2 8-in. round cakes or 1 8-in. round cake and 12 muffins
2 cups whole wheat pastry flour
2 cups rolled oats
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 cup margarine (I used Smart Balance buttery sticks.)
1 1/3 cups apple juice concentrate, thawed and undiluted
1/2 cup unsweetened applesauce
2 teaspoons vanilla
2 apples peeled, cored, and diced
1 cup raisins
1 cup chopped walnuts
1. Preheat the oven to 350 degrees F and grease an 8-in. round cake pan and a muffin pan (or another cake pan). (I actually save this for after the batter is mixed -- saves energy.)
2. In a large bowl, mix the dry ingredients together.
3. In another bowl, cream the margarine by itself to soften before adding the juice, apple sauce, and vanilla. Mix well.
4. Mix the wet ingredients into the dry until everything is moistened. Add the remaining ingredients into the batter by hand, folding gently.
5. Spread the batter into the pans and bake for 25 to 30 minutes, or until a tester comes out clean.
6. Let cool in pans for at least an hour, then take out of the pans to cool completely on a wire rack.
7. Top as you see fit, or leave plain. It will taste wonderful either way.