Since my parents are here visiting it’s been a great excuse to do some more baking. This is one of the best cakes we have ever had! Mom say’s it’s her new favorite dessert and she even likes it better than her other favorite which is a Hummingbird cake. If you have ever had Hummingbird cake then you know this is saying a lot! Not only is this delicious but it contains no oil, eggs or dairy. While the cake was baking the house filled with the aroma of ginger, cinnamon and cloves. We couldn’t wait for dessert time to roll around.
This recipe calls for crystallized (candied) ginger which can be found in most grocery stores either in the spice aisle or sometimes in the produce section along with dried fruits and such. Some of us liked the addition of the ginger on top of the cake and others thought it was too much but everyone agreed that this cake is amazing!
The maple glaze soaks into the cake and makes it even more moist and flavorful. This Applesauce Ginger Cake is perfect to serve to company and you can bet it will be on my holiday menu this year! If you like ginger you have to make this cake – its down right amazing!
Applesauce Ginger Cake with Maple Glaze
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 cup sugar
- 2 tablespoons crystallized (candied) ginger, chopped small (about 3/4 ounce)
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cloves
- 2 1/4 cups unsweetened applesauce
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Glaze: 1/4 cup maple syrup, 1 teaspoon cornstarch, pinch ginger powder
- Additional candied ginger for serving (optional but it sure looks pretty)
Preheat oven to 350 degrees. Lightly oil a bundt pan or 9×9-inch baking pan.
Mix the dry ingredients together; then add the applesauce, lemon juice, and vanilla extract. Stir until combined. Pour into prepared pan and bake for 45-60 minutes. Test by inserting a toothpick into the center; it’s done when the toothpick comes out perfectly clean.
Remove from oven and allow to cool for 10 minutes. Invert onto cake dish.
Prepare the glaze: Combine the maple syrup, 1 teaspoon cornstarch, and generous pinch of powdered ginger in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring constantly. Using a tooth pick poke holes all over the top of the cake.When the glaze has thickened but is still pourable, drizzle it slowly over the cake so it can soak into the holes. Serve immediately, garnished with strips of candied ginger, if desired.
I found this recipe on Fat Free Vegan and she cut it into 9 slices but I cut mine into 12 servings which we thought was just right!
Yield: 12 servings
Serving Size: 1 slice
Per Serving; 184.6 Calories, 0.4 g Fat, 0 mg Cholesterol, 310.6 mg Sodium, 89.1 mg Potassium, 44.0 g Carbs, 3.6 g Fiber, 2 g Protein WWPP 5
We are having a wonderful visit with my parents and can’t believe that they have been here a week already! They have enjoyed every meatless meal I have made and are amazed at how delicious it all is. I have also cooked a little fish and chicken for them but they are loving the plant based meals too!
Thanks for reading! Feel free to leave a comment or ask a question.
Do you like ginger?