Yesterday, I fiddled with my applesauce cake recipe and came up with this delicious confection. I hope you’ll try it. If you don’t have coconut oil on hand, just double the amount of vegetable oil.
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1 1/2 cups unsweetened applesauce
1/4 cup water
1/4 cup coconut oil, melted
1/4 cup vegetable oil
1/4 cup molasses
1 cup raisins
1/2 cup chopped walnuts
1. Pre-heat oven to 350º. Spray a 13” x 9” baking pan with cooking spray and set aside.
2. Stir together the flour, baking soda, salt, baking powder, cinnamon, ginger, and cardamom.
3. In a separate bowl, stir together the sugar, applesauce, water, coconut oil, vegetable oil, molasses, and eggs. Mix until well combined.
4. Mix the dry ingredients with the wet ingredients, beating only until flour mixture is incorporated. Do not over mix.
5. Add the raisins and the nuts and stir to combine. Scrape batter into cake pan, smooth into an even layer, and bake for 55-65 minutes. At 55 minutes, poke center of cake with a wooden toothpick. Keep checking every 5 min. When toothpick comes out clean, the cake is done. Let cool.
I topped this cake with a simple cream cheese icing. I had a 4 ounce package of cream cheese that I brought to room temperature. I combined the cream cheese with a heaping cup of powdered sugar and added a splash of milk to make the mixture a spreadable consistency. This cake is perfect with a cup of hot tea or coffee.