If you made Vegan Chocolate Cake with Orange “Buttercream” (https://glutenfreegus.com/2013/04/26/vegan-chocolate-cake-with-orange-buttercream/) and laid in stock a jar of applesauce, you have some left. Two words: More CAKE! It’s not the season for apple cake, but never mind. This moist cake is delicious for breakfast, tea, lunch, tea, or dinner. Serve it warm with cinnamon whipped cream, or toasted with a little honey or blackberry jam…. There isn’t a photograph of a slice of cake because there wasn’t a slice left after the event to which I took it! (And none of the guests eats a gluten free diet!)
Apple Sauce Cake
1 cup (9 oz.) dark brown sugar, firmly packed
2 large eggs
1/2 cup vegetable oil (corn, canola, walnut oil is also nice if one doesn’t have a nut allergy.)
1 3/4 cups unsweetened organic apple sauce
2 cups GF flour mix (your, ours, or Trader Joe’s)
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/2 teaspoon grated nutmeg (fresh off the nut if you have them)
1/2 teaspoon ground cloves (less if you’re so not a huge fan)
3/4 cup (6 oz.) pitted, finely chopped dates
optional: 1/2 cup chopped walnuts
1. Preheat the oven to 350F, set the rack in the center, and lightly grease or spray a tube pan.
2. Combine the eggs and sugar in the bowl of a stand mixer. Beat until smooth and thickened.
3. Combine the dry ingredients in a medium sized mixing bowl; whisk to blend.
4. Add the oil and applesauce to the eggs and sugar. Beat until well combined, scraping down as needed (about 30 seconds
5. Add the dry ingredients to the wet ingredients; mix well. Add the chopped dates, taking care to break apart any large clumps with a rubber spatula.
6. Pour into prepared pan and bake for 50-60 minutes or until cracks appear in the top and the cake just begins to pull away from the sides. If you like the toothpick method, it should come out of the cake cleanly – no batter. Cool for 30 minutes, then turn onto a rack to cool completely before icing or dusting with confectioners’ sugar.