Recipe type: dessert, cake, snack
Cuisine: soy free, tree nut free
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 14-16 slices
Ingredients
- 1 tablespoon unbleached, all-purpose flour
- 1 cup raisins (regular or golden)
- 1½ cups unbleached, all purpose flour
- 1 cup light spelt, spelt, or whole wheat pastry flour (or an additional cup all-purpose flour)
- 1⅓ cups cane sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 1½ teaspoon ground ginger
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- 4 teaspoons ground flax or chia seed
- 5 tablespoons warm water
- 2 cups applesauce
- ⅔ cup vegetable oil (such as safflower, grapeseed, or canola)
- Confectioner’s sugar, for dusting (optional)
Instructions
- Preheat your oven to 350F. Oil or grease a bundt pan with vegan buttery spread, then dust it with flour. Toss the raisins with the one tablespoon of flour and set them aside.
- In a large mixing bowl, whisk together the flours, sugar, salt, baking powder, baking soda, cinnamon, ginger, cardamom, and cloves.
- In a small bowl, mix together the ground flax or chia and warm water.
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