Applesauce cakes have been around for a long time. During WWI and WWII they were popular because they used less butter, sugar, and eggs than a typical cake. When WWII ended, women shifted away from the economical cakes of their mothers and began baking more indulgently. Personally, I think it’s time to embrace our grandmothers recipes again.
I love vintage recipes like this. No frosting, no fancy ingredients, and it’s easily thrown together… It’s the kind of cake you serve to your friends when they drop in for coffee and conversation. Just like our grandmothers used to.
1 1/2 cup All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cloves
1/2 cup Vegan Butter (I use Earth Balance), softened
1/2 cup Sugar
1/4 cup Brown Sugar, loosely packed
1 cup Raisins, chopped
1 1/4 cup Unsweetened Applesauce
1 tbsp Icing Sugar (optional)
Preheat oven to 350°F and prepare an 8-inch round cake pan.
Stir together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir in raisins. Set aside.
Cream the butter and sugars on high. Set aside.
Bring the applesauce to a simmer.
Alternating, add the flour mixture and the applesauce to the butter mixture, beginning and ending with the flour, beating after each addition.
Spread into prepared pan and bake for 40 – 45 minutes, until a toothpick comes out clean.
Cool in pan for 10 minutes, before transferring to a wire rack.
If you choose, sift the icing sugar over the top of the cake for a pretty effect.