I love the autumn editions of magazines. They are brimming with fall fashions, gift ideas and holiday ready recipes. Real Simple came this week and I was pretty excited to see this Apple-Molasses Spice Cake Recipe. With one quick substitution for the egg, this was vegan-ready and tasty and rich and spicy and calling your name if this kind of cake floats your boat.
They suggest serving with a sprinkle of confectioners sugar, which does look nice. I enjoyed mine warmed up with a bit of Earth Balance. You might also go all out and frost with some vegan cream cheese frosting. (Next time!)
Apple-Molasses Spice Cake (adapted from Real Simple Magazine Nov/Dec 2011)
1/2 cup vegetable oil
2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp kosher salt
1/2 cup molasses
1/2 cup packed light brown sugar
1 Flax Egg (1 TBS ground flax seed mixed with 3 TBS warm water)
1 TBS fresh grated ginger
1/2 cup boiling water
2 tart apples, chopped into 1/2 inch pieces
Heat the oven to 350 and prepare a 9 inch round cake pan. Oil the pan, line the bottom with parchment, oil again and dust with flour.
In a large bowl sift together the dry ingredients (flour, soda, & spices). In a medium bowl wisk together the oil, molasses, brown sugar, flax egg, ginger and boiling water. Then add the wet to the dry and mix until just combined (don;t over do it.) Fold in the apples.
Bake in the oiled cake pan for 40-45 mins. (I used an 8 inch pan and cooked for approximately 50 mins). A toothpick inserted in the center will come out clean wen the cake is done. Cool in the pan for 30 minutes, then turn out onto a rack to cool completely before cutting.
This recipe makes a very moist cake. It will fall apart if you don’t let it cool down, but you know what they say about things being worth the wait.