I used to keep my baking power in the kitchen cupboard for special occasions. These days are gone! Since starting this blog, I enjoy a very diversified diet and baking lavish cakes on a regular basis is just part of my agenda now. Francois doesn’t have a sweet tooth so he isn’t really of any help getting them eaten…we always end up giving away half of my yield. But what do you want, it’s a nice feeling!
This is my first time experiencing applesauce as an egg substitute and I’m super happy with the final texture, super fluffy and all. If you’re like me, you might get addicted to have breakfast with delicious cakes like this one, at least that’s what I do to eat it faster. After all, cakes taste better right out of the oven. Let’s get started!
Serving : 1 loaf
Total Time : preparation time 15 minutes, bake time : 1 hour
– 1.5 cup (200g) all-purpose flour
– 0.5 cup (55g) almond powder
– 1 cup brown sugar (220g)
– 1 cup (120g) dried cranberries
– ½ cup (240ml) almond milk
– ½ cup (125g) applesauce
– ½ cup (100g) canola oil
– 1 tsp. vanilla extract
– 2 tsp. baking soda
– 1 tsp. ground cinnamon
– 7’ (18cm) cake tin
Preheat your oven to 350°F (180°C).
Soak the dried cranberries in hot water for a few minutes. This process will make them softer and enhance their flavor.
Pour the all-purpose flour, almond powder, brown sugar and baking soda in a large mixing bowl. Blend the ingredients together with a wooden spoon.
Add the wet ingredients in the following order while stirring constantly: the almond milk, applesauce, canola oil and vanilla extract.
Drain the cranberries and stir into the dough. Add the ground cinnamon and mix one more time until combined.
Pour the dough into a greased cake tin and bake for one hour.
Enjoy with your favorite tea!