This is a rich vegan cake with dates, raisins, coconut, walnuts and apples. It is inspired by a recipe from the Atwater Lutheran cookbook that my grandmother was a frequent contributor to. I reduce the sugar by using a stevia and sugar combination (Sugarleaf or Truvia) and my version is cholesterol free.
1/2 cup Earth Balance buttery sticks or coconut oil
1/2 cup organic brown sugar
2 tablespoons stevia for baking (Sugarleaf or Truvia)
1 teaspoon vanilla extract
1/2 cup almond milk
1 teaspoon cider vinegar
1-1/2 cup unsweetened applesauce
2 teaspoons baking soda
2 cups organic flour (whole wheat or gluten free flours also work well)
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cup chopped dates
1 cup raisins (soaked in rum optional)
1 cup nut meats chopped (walnuts or pecans)
1 cup shredded coconut
1/2 green apple in thin slices
Preheat the oven to 350 degrees and prep a spring form pan with oil and flour.
1. In a small bowl mix the almond milk and cider vinegar and set aside. It will curdle
2. In another small bowl mix the applesauce and baking soda. It will foam.
3. Soak the raisins in rum and set aside (rum optional)
4. Sift together the flour and spices.
5. In a large mixing bowl cream together the sugar, stevia, Earth Balance and vanilla. Mix in the almond milk. Mix in the applesauce. Add the flour mixture and combine well. Fold in the dates, raisins, coconut and nuts.
6. Pour the mixture into the spring form pan and decorate with the sliced apples. Bake for 45 min - 1 hour until a toothpick comes out clean.
Let cool for 15 minutes. Remove from the spring form pan. Dust with powdered sugar before serving (optional). I serve with Soyatoo Whipped Topping