Spiced Applesauce Cake
This is a favorite recipe of mine. The cake is moist, lightly spiced and very easy to make. I shared it with a friend and he really enjoyed it. The applesauce adds moisture and flavor.
I used olive oil in the recipe, which makes this cake vegan. You can make this recipe with butter instead. The spices work so well together. Sometimes simple is the best. Before someone asks, it is not a misprint, there are no eggs in the recipe. The cake rises just fine without them.
I wish I remembered where this recipe came from. I have a piece of flowered stationery, a little crinkled around the edges, creased from being folded many times, with the recipe written on it. It is not my handwriting. I would love to credit the source of this wonderful recipe.
Spiced Applesauce Cake
2 c. unsweetened applesauce
½ c. butter, coconut oil, olive oil or avocado oil
2 c. sugar
3 c. flour
1 T. baking soda
½ t. salt
1 t. each cinnamon, allspice, nutmeg and ginger
¼ t. cloves
1 c. raisins or chopped nuts, I used walnuts
Heat together applesauce and butter until butter melts. Cool down a bit. If using coconut oil, also heat up the applesauce. For other oils, just use room temperature applesauce and mix with the oil. Preheat oven 375 and grease 9×13-inch pan. Stir all ingredients together bake 30-35 minutes. Cool in pan.
Spiced Parsnip Cake
If you like carrot cake or spice cake I think you’ll really like this cake recipe. Fresh grated parsnips are the ingredient that makes the cake moist. You can serve it plain, dusted with powdered sugar or frosted. We made it in class the other night.
It is also a very easy cake to make. You don’t need a mixer. Great for when you don’t have a lot of time to bake.
Spiced Parsnip Cake
1½ c. flour
1 c. sugar
1 T. ground ginger
2 t. each baking powder and cinnamon
1 t. each nutmeg and allspice
¾ t. each salt, and cloves
3 eggs
½ c. oil
½ c. milk
1 t. vanilla
2 c. packed peeled, shredded fresh parsnips, about 3 large
Preheat oven to 350. Grease and flour a 13×9- inch baking pan. Combine flour and sugar with dry ingredients and set aside. Whisk together the eggs, oil and milk and vanilla and pour over the dry ingredients. Stir until just combined and then stir in the parsnips. Pour into prepared pan and bake for about 25 minutes or until tester comes out clean. When cool dust with powdered sugar or frost with cream cheese frosting, recipe follows.
Cream Cheese Frosting
8 oz. Cream cheese, softened
3/4 c. powdered sugar- or more to taste
1 stick butter, room temperature
Beat all together until fluffy. Frost cake and refrigerate until ready to eat.
