Ingredients:
Dry Ingredients:
· 1 1/2 cups (180g) all-purpose flour (you can use whole wheat flour for a healthier version)
· 1 tsp baking powder
· 1 tsp baking soda
· 1 tsp ground cinnamon
· 1/2 tsp ground nutmeg (optional, for extra flavor)
· 1/4 tsp salt
Wet Ingredients:
· 1 cup (240g) applesauce (unsweetened)
· 1/2 cup (100g) brown sugar (you can use white sugar or coconut sugar)
· 1/4 cup (60ml) vegetable oil (or melted butter)
· 1 tsp vanilla extract
· 1 tbsp lemon juice (optional, adds a nice tang)
· 1/2 cup (120ml) milk (dairy or plant-based)
Optional Add-ins:
· 1/2 cup (60g) chopped nuts (walnuts, pecans, or almonds)
· 1/4 cup (30g) raisins or dried cranberries
· 1/4 cup (30g) shredded coconut (optional, for added texture)
Instructions:
1. Preheat the oven:
· Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan or an 8-inch square pan with parchment paper.
2. Mix dry ingredients:
· In a medium-sized bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. This ensures that all the dry ingredients are well mixed and helps avoid any lumps in the batter.
3. Mix wet ingredients:
· In a large mixing bowl, whisk together the applesauce, brown sugar, vegetable oil, vanilla extract, lemon juice (if using), and milk until smooth and well combined.
4. Combine wet and dry ingredients:
· Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter.
5. Add optional add-ins:
· If you're using chopped nuts, raisins, dried cranberries, or shredded coconut, fold them into the batter. These add-ins will give extra flavor and texture to the cake.
6. Pour the batter into the pan:
· Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake:
· Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs). The baking time may vary slightly depending on the type of pan used, so start checking at 30 minutes.
8. Cool the cake:
· Once the cake is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Tips & Tricks:
1. Sweetness:
o You can adjust the sugar level based on your sweetness preference. If you want a less sweet cake, you can reduce the amount of sugar by 1/4 cup.
2. Spices:
o Feel free to add other spices like cloves or ginger for a different twist. You can even add a pinch of cocoa powder for a chocolatey variation.
3. Texture:
o If you prefer a denser cake, use whole wheat flour. It will make the cake a bit heavier but adds a lovely flavor. If you want a lighter cake, stick to all-purpose flour.
4. Vegan Option:
o To make this cake fully vegan, use plant-based milk (like almond or soy milk) and vegan butter or coconut oil in place of the regular butter. The applesauce already provides moisture, so you don’t need eggs!
5. Storage:
o This cake stays fresh for about 3-4 days when stored in an airtight container at room temperature.
o You can refrigerate the cake for up to 1 week, or freeze it for up to 2-3 months. To freeze, wrap it tightly in plastic wrap and foil, and place it in a freezer-safe bag.
Serving Suggestions:
· Serve as is or dust the top with some powdered sugar for a simple decoration.
· You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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