Damn, I really didn’t have time to get creative with my own Thanksgiving dishes this year…thank goodness for one of my fave vegan chefs, Chloe Coscarelli! She posted this perfect looking cake on her Facebook the other day, and since I had just about two cups of homemade applesauce still lying around, I decided to whip it into another UNturkey Day dessert.
The recipe is pretty perfect the way it is, but I changed a few things to fit my taste-and did a completely different frosting since I don’t use powdered sugar like she does.
And to all my baking readers, how the EFF do you properly frost a bundt cake? What a pain! But pretty 🙂
2 1/4 cups organic flour (I actually used half all-purpose and half brown rice flour-just because I had some rice flour left to use up, too)
2 cups homemade or unsweetened applesauce
1 cup brown sugar
1 cup raisins
2/3 cup chopped walnuts
1/2 cup melted coconut oil
1/4 cup apple cider vinegar
1 tbsp pure vanilla
2 tsp cinnamon
2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
MAPLE FROSTING
1 cup raw cashews, soaked for two hours
1/4 cup pure maple syrup
1/2 tsp cinnamon
- Preheat oven to 350 degrees
- Mix together flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt
- In another bowl, mix together brown sugar, applesauce, coconut oil, vanilla and vinegar
- Slowly pour in dry mix to wet mix and keep stirring and adding more dry mix in until everything is well incorporated
- Once everything is mixed, add in raisins and walnuts
- Pour batter into a greased bundt pan and bake at 350 degrees for 45 minutes
- For the icing, blend all ingredients together in a blender until creamy
- Once cake is baked and cooled, frost with all of icing mix (remeber, I have no tips on how to do this properly!)
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Looks delish!! I’m gonna have to try that maple frosting! 🙂
You must! Super easy!