PS Applesauce Ginger Cake with Maple Glaze
Chef: Susan Voisin, Fat Free Vegan Kitchen
Makes: 9 Servings
Prep Time: 15 min
Cook Time: 45-60 min
Total Time: 55 min to 1 hr 15 min
INGREDIENTS
Cake
2 c white whole wheat flour or whole wheat pastry flour
1 c sugar
2 T crystallized (candied) ginger, chopped small (about ¾ oz)
1 T corn starch
2 t baking soda
1 ½ ginger powder
½ t salt
½ t cinnamon
1/8 t cloves
1 ¼ c unsweetened applesauce
1 T lemon juice
1 t vanilla extract
Glaze
¼ c maple syrup
1 t cornstarch
1 pinch ginger powder
Additional candied ginger for servings (optional)
DIRECTIONS
Cake
Preheat oven to 350 degrees. Follow Esselstyn’s directives to lightly spray oil (Pam, etc), BUT, make sure you wipe out excess with a paper towel.
Mix the dry ingredients together; then add the applesauce, lemon juice, and vanilla extract. Stir until combined but do NOT over-stir. Pour into prepared pan and bake for 45-60 min.
Test by inserting a toothpick into the center; it is done when the toothpick comes out perfectly clean.
Remove from oven and allow to cool for 10 min. Invert onto a cake dish.
Glaze
Combine the maple syrup, 1 t cornstarch, and generous pinch of powdered ginger in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 min.
Remove from the heat and allow to cool and thicken. (You can put the pan in a bowl of cold water to speed up cooling.) When the glaze has thickened but is still pourable, drizzle it over the cake. Serve immediately, garnished with strips of candied ginger, if desired.
Susan Voisin’s FatFreeVeganKitchen website and blog have created a formidable presence in the vegan world by providing over 1,400 low-fat vegan recipes (created by her and sent in by hundreds of people), offering support to those transitioning into a plant-based lifestyle, and relaying how it benefits health, creates compassion for animals and protects our environment. Visit Susan on social media: FatFree Vegan Blog, Facebook, Instagram, Pinterest, and Twitter.