Ok, to be fair to you all, this recipe has to come with a warning: the first time I ate this cake (many years ago, mind you), I ate half of the cake in one sitting. I’m not exaggerating.
It was during my “fat kid” stage, and I literally sat in my car with my sister and ate piece… after piece…after piece of this stuff…with whipped cream. (Yikes!) Now of course I have more self-control, but if you don’t trust yourself, don’t make this cake, because it’s so delicious, you won’t want to stop after just one piece. 🙂
It’s delicately flavored, deliciously moist and slightly sweet. It has a firmness to it, but melts in your mouth at the same time.
Add some berries and some whipped cream (or whipped coconut milk like the pictures), and this applesauce spice cake is just to die for. (But please don’t.)
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 Tbsp cinnamon
- 1/2 tsp cloves
- 3/4 tsp nutmeg
- 1/2 cup oil
- 1 1/2 cup sugar
- 2 eggs
- 1 1/2 cup unsweetened applesauce
- Whipped Coconut Milk (optional) – recipe below
- Berries or Peaches (optional)
- Preheat oven to 350°F
- Grease and flour a bundt pan or a 13×9 inch pan.
- In small bowl, combine first 7 ingredients (down to the nutmeg.) Set aside.
- In a medium bowl, cream sugar and oil. Add eggs one at a time, beating for 1 minute after each addition.
- Mix dry ingredients and applesauce alternately into the batter: half the flour mixture, 1 cup of the applesauce, the rest of the flour mixture, and the remaining 1/2 cup of applesauce, beating well after each addition.
- Turn batter into prepared pan, and bake on center rack of the oven for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then turn out of the pan to finish cooling.
- Serve with whipped cream (or whipped coconut milk!) and peaches or berries, if desired.
Whipped Coconut Milk:
- 1 can full-fat coconut milk, refrigerated a few hours or overnight
- 1/2 tsp cinnamon
- 1/2 tsp Stevia powder, or 1 Tbsp sugar
- Take the solid top part of the can of coconut milk, leaving behind the watery part.
- Whip the solid part with cinnamon and Stevia. Enjoy!
This is what the watery part looks like. You will want to scoop the solid stuff off the top and leave this part behind. Super easy!
So give this a try and let me know how you like it in the comments below. I’m very curious to see how many people like the whipped coconut milk. I personally LOVE it, and I hope you do too!