A moist, yummy, vegan, low-fat cake that celebrates fall! The ginger in this really adds some good flavor that you can’t get with cinnamon alone.
2 large granny smith apples
1/3 c. white sugar
2 t. cinnamon
2 t. ground ginger
1 1/2 c. white flour (could probably use 1/2 c. whole wheat pastry)
3/4 c. white sugar
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
2 T organic canola oil
1/2 c. unsweetened applesauce
2 T white vinegar
2 t. vanilla
1 c. ice cold water
Preheat oven to 400, and oil a 9 inch springform pan liberally. You can use a regular 9 inch cake pan if you need to.
Slice apples into slices that are just less than 1/4 inch thick. Place in a sauce pan with a sprnkle of cinnamon and 1/2 inch of water. Steam for about 10 – 15 minutes over medium heat, until apples are easily poked with a fork. Drain.
Sift together sugar, cinnamon, and ginger. Sprinkle and evenly distribute 1/2 of the mixture onto the bottom of the spring form pan. Arrange apple slices in a pretty circle over the bottom of the pan. Do a few layers if you need to in order to use all the apples. Sprinkle the rest of the sugar mixture evenly over the apples.
Mix dry cake ingredients together. Mix wet ingredients together. Very quickly, whisk the wet ingredients into the dry ingredients until just mixed. Quickly pour into the apple-bottomed spring form pan. Bake at 400 for 35 – 45 minutes, or until center of cake springs back when touched.
Cool on a wire rack for about 15 minutes. Remove sides of spring form pan, and carefully but quickly invert onto serving plate. Carefully remove bottom of spring form pan. Repair as needed; a few apple slices will probably stick to the bottom of the pan, but everything is still gooey enough to patch it back with no one being the wiser 🙂