Applesauce Cake with Agave Nectar

Recipe adapted from “Vegan Holiday Kitchen” by Nava Atlas. An agave syrup version of the honey cake served during Jewish Rosh Hashanah celebrations.

2 ½ cupsWhole wheat pastry flour or spelt flour
1 tablespoonBaking powder
2 teaspoonsBaking soda
1 tablespoonCinnamon
½ teaspoonsGround ginger
½ teaspoonsGround cloves or allspice
1 cup21 Missions Dark Agave Nectar
1 cupApplesauce
½ cupSafflower oil
2 teaspoonsVanilla extract
½ cupDark or golden raisins
¼ cupSliced almonds

 

Preheat the oven to 325° F.

Combine the first 6 (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.

Cut two pieces of baking parchment to fit the bottoms of two loaf pans. Lightly oil the sides.

Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds evenly over the tops of the loaves.

Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean. Take care not to overbake.

Allow the cakes to cool completely. Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter.

Makes 2 loaves. Cut each loaf into 12 slices to serve.


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