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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Manifest Vegan. This is a great recipe to play around with. I’ll just give you the gist and let you decide the details. This cake works great with regular sugar or brown sugar, margarine, oil, or shortening, raisins or other dried fruit, nuts or no nuts, whatever spices you choose…terrifically endless options. Even the pan size shouldn’t matter too much- just adjust your cooking time accordingly. Ingredients:
1 cup sugar or 1 cup brown sugar |
1/2 cup earth balance margarine (if using shortening or oil, add a dash of salt) or 1/2 cup shortening (if using shortening or oil, add a dash of salt) or 1/2 cup oil (if using shortening or oil, add a dash of salt) |
1 teaspoon vanilla extract |
1 cup raisins (any) or 1 cup dried fruit (any) |
1 1/2 cups unsweetened applesauce |
2 teaspoons cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
1 1/2 teaspoons baking soda |
2 cups unbleached all-purpose flour |
1/2 cup almonds, for decorating top (sliced) |
Directions:
1. Preheat oven to 350 degrees.
2. Cream Earth Balance, shortening or other oil with sugar. In small bowl, mix together vanilla extract, applesauce, spices and baking soda. Combine applesauce mixture with creamed margarine and sugar, and gradually add flour until all is combined. Fold in dried fruit, nuts or whatever you may be adding. Sprinkle with sliced almonds, if using, and spread batter into a well greased 9 x 13 pan. Bake 20-25 minutes, until top is golden, and knife inserted in middle comes out clean. The top will be spongy to the touch… which makes it pretty fun to poke.
3. If using smaller pan, recommended 8″-9″ pan, bake about 40-50 minutes, or until top is golden brown, and knife inserted in center comes out clean. Muffin cups should take a little less time than the 9 x 13 inch pan… watch until they have risen and are golden brown.
4. Let cool and serve.
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