Tuesday, December 9, 2014

Applesauce Spice Cake {Egg-free, Dairy-free}

Here is a simple, tasty little cake.  I cooked this in a flower shaped bundt pan and it held together beautifully.  When we discovered my husband's egg allergy, I figured my days of pretty bundt cakes was over, as a lot of egg-free recipes are more crumbly.  I was so excited when this one worked!  I just sprinkled it with some powdered sugar so the flower petals would stand out!

Applesauce Spice Cake

1 (18.25 oz package) Duncan Hines® spice cake mix
1 ½ c unsweetened applesauce
½ c vegetable oil
1 t baking powder
powdered sugar for dusting

Preheat the oven to 350o.  Generously, spray bottom and sides of a Bundt pan with cooking spray.  Using an electric mixer, combine the cake mix, baking powder, oil and applesauce.  Blend on medium speed for 2 minutes, scrapping sides of bowl.  Spread evenly into the prepared pan.  Bake for about 35 minutes or until a toothpick inserted into the center comes out clean.  Cool for at least 10 minutes in the pan, then invert to a wire rack to continue cooling.  Once cool, sprinkle with powdered sugar.  Store the cake in the refrigerator.  It tastes even better cold!  

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