While everyone else is turning attention toward pumpkin, I am keeping my eye on those fall apples! I wanted to bake a cake. Unfortunately, with no kids at home, I have no one around to eat it up! I decided to deliver a cake to my favorite local spa, Cinergi Salon/Spa of Wyomissing. Cinergi is sort of like my second home. Where do you think I get my “all natural” blond hair? And my “all natural” clear skin? And my “all natural” manicured nails? (It takes a village.)
I knew my friends at Cinergi would help me test my Vegan Candy Apple Spice Cake recipe. They’re helpful that way!
I bought a 10x10x6 inch cake box from A.C. Moore:
I learned scrapbook pages (also from A.C. Moore) fit perfectly into the bottom of the cake boxes. This just adds a little decorative color to the package. (Trim off the white strip.):
This recipe makes a nice-sized snack cake, and the caramel adds a sticky, yummy candy-apple feeling! Great for a fall dessert!
Candy Apple Spice Cake (Vegan)
One and one-half cups soy milk
Six tablespoons vegan margarine, melted
Egg replacement equal to one egg
One-half cup applesauce
One and one-half teaspoon vanilla extract
Two cups all-purpose flour
One cup oat flour
Three-quarter cup sugar
Two tablespoons baking powder
Three-quarter teaspoon salt
One teaspoon cinnamon
One-half teaspoon nutmeg
One and one-half cups diced apples
For cinnamon/sugar topping:
One-quarter cup sugar (I use large, granular sugar from the craft store, but you may use any kind of granulated sugar)
One tablespoon cinnamon
For caramel topping:
One cup soy milk
One-half cup brown sugar
One-quarter cup cane sugar
One tablespoon brown rice syrup
One-eighth teaspoon cream of tartar
For the cake:
1. Preheat oven to 375 degrees.
2. Whisk soy milk, margarine, egg replacement, applesauce and vanilla in a large bowl. In a separate bowl, whisk together flour, oat flour, sugar, baking powder, salt, cinnamon and nutmeg. Gradually combine flour mixture with wet ingredients, stirring until well mixed. Fold in apples.
3. Spoon batter into well-greased nine-inch, spring-form pan, using parchment paper to line the bottom. Sprinkle the unbaked cake with the cinnamon/sugar topping.
4. Bake for 50 minutes or until toothpick comes out clean when inserted into the middle of the cake.
For the caramel:
1. In a medium-sized saucepan over medium heat, mix together all caramel ingredients. Let the mixture come to a bubble. Adjust the temperature so that the mixture bubbles gently, leaving it to cook (without stirring) for 25 minutes. Stir and check the consistency. If you want a runny consistency, take it from the heat. Cook up to ten minutes longer if you’d like a thicker caramel. (I cooked mine on the longer side for this cake.)
2. Strain the mixture through a sieve into a small, glass container. While still warm, drizzle the caramel over the cake, taking your time. Store remaining caramel–covered–in the refrigerator. (If you’ve cooked the mixture to the thicker consistency, I would consider tossing any remaining sauce. It won’t refrigerate as well compared to a runnier sauce, because it will congeal into a rock-hard substance that will only frustrate you! You won’t have much leftover anyway, after decorating the cake.)
Pack it up!