It's that time of year for apples in the Northwest. I received a large bag of apples from a friend and made some homemade applesauce and put some up in jars last night. Today I combined some of that applesauce with some freshly grated ginger, freshly ground Jamaican allspice, some molasses and maple syrup for a not too sweet, but flavorful apple spice cake.
1/4 cup molasses
1/4 cup pure maple syrup
1 cup applesauce
1½ tsp ground Jamaican allspice
1 tsp baking powder
½ tsp baking soda
1½ cup whole wheat pastry flour
2 tsp grated ginger
1 medium apple, diced
* Combine the molasses and applesauce in a large bowl.
* Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.)
* Bake in a nonstick or pan-sprayed 8x8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done.
Whipped Tofu Topping
This is a delicious nondairy alternative to whipped cream. Keep blending until it is really creamy.
8 ounces silken tofu
2 tablespoons maple syrup or agave nectar
2 tablespoons oil
1 teaspoon vanilla or almond extract
1 tablespoon soy or other nondairy milk, if needed Puree tofu, sweetener, oil, and vanilla or almond extract in blender or food processor until very smooth and creamy. Add milk if necessary for creamy texture. Chill for at least one hour before using. It will firm slightly as it chills.
Makes about 1 cup
Note: A few drops of liquid stevia extract can be substituted for other sweeteners.