By The Gracious Vegan
The recipe for this lovely and very reliable apple cake is adapted from Gourmet magazine. My friend Jo found the recipe, and another friend, Patty, veganized it. It doesn’t need frosting, but you could dust it with powdered sugar, top it with an apple or cinnamon glaze, or—my favorite—top it with a dollop of whipped coconut cream.
Preheat oven to 350⁰. Use cooking spray to coat 12-cup bundt or tube pan. Wipe off excess with paper towel. Gently flour if your pan needs it.
Create egg substitute in a small bowl by whisking together
- 2 Tablespoons Ener-G powder
- 1/2 cup warm water
Sift together in a medium bowl
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Whisk together separately in a large bowl
- 1 cup canola or vegetable oil
- ½ cup unsweetened applesauce
- 1.5 cups granulated sugar
- ½ cup packed light brown sugar
- 1 Tablespoon cinnamon
- ½ teaspoon grated nutmeg
- 1 Tablespoon dark rum
- 1 generous teaspoon vanilla
Fold the flour mixture and the egg replacements into the wet ingredients until just combined.
Fold in apples and raisins and spoon into the pan. Even out the batter.
- 3 Cortland or Empire apples, peeled and cut into ¼-inch dice
- ½ cup raisins
Bake in the middle of the oven until a tester comes out clean. Check after 55 minutes, but it may take up to 75 minutes. Cool in pan or rack for 10 minutes, then turn out on a rack to cool completely.
Timing: Over 2 hours
Nutrition: About equal processed/unprocessed