Apple Spice Cake

Makes 20 pieces

Cooking apples are generally more tart than eating apples, and many hold their shape after being cooked. With so many varieties to choose from, if you are not sure what apple to buy for this recipe, ask your grocer. Serve this cake for a family dessert or for a birthday. Serve it plain or with Lemon Glaze, Vanilla Frosting, or strawberries and “cream” (see variation).

3 cups (750 mL) whole-wheat pastry flour
1 tablespoon (15 mL) baking powder
2 teaspoons (10 mL) cinnamon
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cloves
1 teaspoon (5 mL) allspice
1 teaspoon (5 mL) nutmeg
1 teaspoon (5 mL) ground ginger
1/2 teaspoon (2 mL) salt
1 cup (250 mL) hemp seed or other non-dairy milk
1 cup (250 mL) maple syrup
2/3 cup (170 mL) sunflower or melted coconut oil
2 tablespoons (30 mL) ground flaxseed
2 cups (500 mL) grated cooking apples
1 cup (250 mL) raisins
1 cup (250 mL) chopped walnuts or pecans
Preheat the oven to 350°F (180°C).

In a medium bowl using a whisk, mix together the flour, baking powder, cinnamon, baking soda, cloves, allspice, nutmeg, ginger, and salt. Combine the hemp milk, maple syrup, oil, and flaxseed in a large bowl. Mix the dry ingredients into the wet mixture and stir until just blended. Fold in the apples, raisins, and nuts. Do not overmix. Pour the batter into an oiled and floured 9 × 13-inch (23 × 33 cm) baking pan. Bake for 30 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let the cake cool on a wire rack before turning out.

Per piece: calories: 255, protein: 4 g, fat: 12 g, carbohydrate: 35 g (17 g from sugar), dietary fibre: 4 g, calcium: 99 mg, iron: 2 mg, magnesium: 42 mg, phosphorus: 171 mg, potassium: 221 mg, sodium: 170 mg, zinc: 1.5 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 2 mg, vitamin B 6: 0.1 mg, folate: 15 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 1 mg, vitamin E: 0.3 mg, omega-6 fatty acids: 3 g, omega-3 fatty acids: 1 g

Percentage of calories from protein 6%, fat 41%, carbohydrate 53%