- 1⅔ cup flour
- 1 cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon allspice
- 1 teaspoon cinnamon
- ½ cup water
- ½ cup vegetable oil
- ½ cup applesauce (one apple can replace the applesauce, but a little more water will be needed)
- 1 teaspoon apple cider vinegar
Preheat oven to 350°F.
In an 8 x 8 x 2-inch pan, mix all ingredients together. That’s right, you mix it right in the pan! Batter should be slightly thinner than typical cake batter. This is important; if it is too thick, add a little more water.
Bake for 35 to 40 minutes or until knife comes out clean. Sprinkle powdered sugar or drizzle caramel over the top, if desired.
Served warm with ice cream, it completes any nice meal. On its own, this cake is vegan friendly!
Note: To make a chocolate version of this cake, use one cup of water and omit apple sauce and allspice. Reduce cinnamon to ½ teaspoon and add ½ cup cocoa or carob powder and ½ teaspoon red pepper. You can sprinkle the top of the batter with coconut or chips of any flavor you like.
Remember, this recipe has no eggs, so feel free to taste the batter and adjust spices to your liking.