Apple Caramel Cake

Name: Apple Caramel Cake
Ingredients: Apple Cake:; 1 1/2 cups unbleached white flour; 1/2 + 1/8 tsp. baking soda; 1/2 tsp. salt; 1/4 tsp. cinnamon; 1/2 cup safflower oil; 1/4 cup eggless mayonnaise or yogurt; 1/4 cup apple butter; 1/2 tsp. vanilla; 2 Tbsp. fresh ginger juice*; 1/4 cup water; 3/4 cup raw sugar or granulated fructose; 2 cups apples, peeled and chopped into small cubes; 3 Tbsp. roasted almond slivers; 2 Tbsp. raisins; Caramel Sauce:; 1/2 cup fresh cashew milk**; 1/2 cup brown sugar; 1 Tbsp. safflower oil; 1 Tbsp. maple syrup; 1/2 tsp. vanilla; 1 Tbsp. water; 1 Tbsp. cornstarch mixed with 1 Tbsp. water

23 ingredients

1 steps

Ingredients

Apple Cake:
1 1/2 cups unbleached white flour
1/2 + 1/8 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 cup safflower oil
1/4 cup eggless mayonnaise or yogurt
1/4 cup apple butter
1/2 tsp. vanilla
2 Tbsp. fresh ginger juice*
1/4 cup water
3/4 cup raw sugar or granulated fructose
2 cups apples, peeled and chopped into small cubes
3 Tbsp. roasted almond slivers
2 Tbsp. raisins
Caramel Sauce:
1/2 cup fresh cashew milk**
1/2 cup brown sugar
1 Tbsp. safflower oil
1 Tbsp. maple syrup
1/2 tsp. vanilla
1 Tbsp. water
1 Tbsp. cornstarch mixed with 1 Tbsp. water

Directions

1

{"0":"1. Preheat the oven to 350\u00b0F. Combine the flour, baking soda, salt, and cinnamon in a large bowl. Whisk lightly.","2":"2. In a separate bowl combine the oil, mayonnaise, apple butter, vanilla, ginger juice, water, and sugar. Slowly add this mixture to the dry ingredients and stir to blend. Fold in the apples, 2 Tbsp. of the slivered almonds, and the raisins and mix well.","4":"3. Pour the batter into an 8x8-inch oiled baking dish and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.","6":"4. For the sauce, make the cashew milk as directed below and set aside. Place the next 5 ingredients in a small saucepan on medium heat. Bring to a boil and simmer until the sugar is dissolved.","8":"5. Slowly whisk in the cashew milk. Cook for 2 more minutes, then gradually add the cornstarch mixture and whisk until thickened to a thick syrup consistency. Remove from the heat and cool for 30 minutes.","10":"6. Spread the sauce over the cake and top with the remaining roasted nuts. Slice into 9 squares, then halve each square to make 18 small triangles.","12":"Makes 18 pieces","14":"*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.","16":"**Cashew milk: Blend 2 Tbsp. raw cashew pieces with 3\/4 cup hot water until smooth. Strain through a fine strainer."}