Apple Snack Cake
This is an excellent cake for lunchboxes, or you can serve it as a breakfast bread to eat on the run.
INGREDIENTS | SERVES 9
- 1 cup apple juice
- 1 cup oatmeal, divided
- 1¾ cups flour, divided
- ¼ cup whole-wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon, divided
- ⅛ teaspoon cardamom
- ¼ teaspoon salt
- 1½ cups brown sugar, divided
- ½ cup sugar
- 2 tablespoons vegetable oil
- ¼ cup applesauce
- 1 ripe banana, mashed
- 2 teaspoons vanilla
- 1 tart apple, peeled and chopped
- ¼ cup vegan, dairy-free margarine
Preheat oven to 350ºF. Spray a 9″ square pan with nonstick baking spray containing flour and set aside.
Place the apple juice in a microwave-safe glass measuring cup; microwave on high 2–3 minutes, or until boiling. Remove from microwave. Stir in ½ cup of the oats; mix well and set aside.
In large bowl, combine 1½ cups flour, whole-wheat flour, baking powder, baking soda, ¾ teaspoon cinnamon, cardamom, and salt and mix well. In medium bowl, combine 1 cup brown sugar, ½ cup sugar, vegetable oil, applesauce, banana, and vanilla and beat until creamy.
Stir applesauce mixture and oat mixture into flour mixture and stir just until combined. Fold in the apple and spoon into prepared pan.
For topping, combine ½ cup oats, ¼ cup flour, ½ cup brown sugar, and ¼ teaspoon cinnamon, and mix well. Add margarine and mix until crumbly. Sprinkle over batter in pan. Bake 30–35 minutes, or until cake tests done with toothpick.
Calories: 456.48
Fat: 9.68 grams
Saturated Fat: 1.35 grams
Carbohydrates: 88.56 grams
Sodium: 140.21 mg
Oatmeal for Nuts
Oatmeal can often give a similar texture to nuts in toppings and streusel. Use old-fashioned oats for more texture and quick-cooking oats for a lighter texture. For more flavor, try toasting the oats in a dry saucepan over medium heat for a few minutes. Shake the pan frequently until the oats turn slightly darker and are fragrant.
