Wednesday, September 5, 2012
It's September and local apples are all around. Our friend Yumi gave me the REAL recipe for this cake (think REAL EGGS!), but I've adapted it to Cole here and added a vegan caramel glaze. DELICIOUS!
2 T. ground flaxseed meal stirred into 6 T. warm water and set aside
3/4 c. canola oil
3/4 c. unsweetened applesauce
1 c. granulated sugar
1 c. firmly packed dark brown sugar
3 c. unbleached all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. guar gum
1 tsp. vanilla extract
2 large honeycrisp or other apples, cored and chopped (I leave skins on)
Preheat oven to 325 degrees. Lightly grease and flour Bundt pan. Whisk together flour, salt, baking powder, baking soda, cinnamon and guar gum. Set aside. Separately whisk together flaxseed meal mixture, canola oil, applesauce, sugars and vanilla extract until smooth. Stir wet ingredients into dry ingredients until just moistened. Stir in chopped apples. Spread into Bundt pan, smooth top with a rubber spatula and bake for 1 hour 10 minutes. Allow to cool in pan for 15 minutes before turning over onto wire rack to cool. Before cake is fully cooled, drizzle with caramel sauce, reserving additional sauce for adding to individual slices.
1 stick Fleischmann's margarine
2 c. firmly packed dark brown sugar
3/4 c. almond milk, divided (rice or soy milk may be substituted)
2 T. arrowroot powder
dash of vanilla extract
Melt margarine in a saucepan over medium heat. Whisk in brown sugar and 1/2 cup almond milk, bring to a boil, stirring constantly for 4 minutes. Remove saucepan from heat. In a small bowl, stir together remaining 1/4 cup almond milk, arrowroot powder and a dash of vanilla extract. Whisk milk/arrowroot mixture into margarine/sugar mixture and set aside to cool and thicken. Use for cakes, ice cream, etc.