Applesauce Spice Layer Cake

Applesauce Spice Layer Cake

Source: Pulse Canada Photos by Brian Gould

Yield: Makes 12 servings

Nutrition (1 slice)

Calories 327;
Protein 4 g;
Fat 11 g;
Carbohydrates 55 g;
Sodium 243 mg;
Saturated Fat 1;
Potassium 317 mg;
Fibre 3 g;
Qty.Ingredient
2 cupsBrown rice flour blend (see separate instructions)500 mL
1 cupBrown sugar, packed250 mL
1 tspBaking soda5 mL
1 tspXanthum gum5 mL
1 tsp Ground cinnamon5 mL
1/4 tspGround allspice1 mL
1/4 tspGround nutmeg1 mL
1/8 tspGround clovesdash
3/4 tspTable salt4 mL
1 cupLentil Puree (see separate instructions)250 mL
2Eggs, large - at room temperature2
1 cupUnsweetened applesauce250 mL
1/2 cupCanola oil125 mL
1/4 cupMolasses (not blackstrap)60 mL
1 tspVanilla5 mL
Vanilla frosting - optional

Pulse purée recipe*
Pulse purée can be made from canned or boiled pulses. Here are two methods:

STARTING WITH CANNED PULSES (LENTILS OR BEANS ARE BEST)

1. Rinse and drain a 15-ounce can of pulses; discard the liquid; yields about 1 ¼ cups (300 ml) pulses.

2. Place the pulses in a food processor, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.

3 Makes about 1 cup (250 ml) purée. Refrigerate or freeze unused purée (see tips for storing cooked pulses).

STARTING WITH RAW PULSES

1. Add 1/3 cup (75 ml) sorted and rinsed raw lentils or beans to 2 cups boiling water. Cook according to Table D until soft. Drain; discard the cooking water, leaving you with about 1 ¼ cups (300 ml) cooked pulses.

2. Place lentils in a food processor, add ¼ cup (50 ml) hot water and purée (scraping down sides of bowl frequently) until the mixture has the consistency of canned pumpkin, about 3 minutes. If needed, add additional water, 15 ml (1 tablespoon) at a time, to reach this consistency.

3. Makes about 1 cup (250 ml) purée. Refrigerate or freeze unused purée.

Brown rice flour blend *

1½ cups (375 ml) brown rice flour
1½ cups (375 ml) potato starch
1 cup (250 ml) tapioca flour (also called tapioca starch)
Blend thoroughly. Store, tightly closed, in dark, dry place.

PREPARATION TIME: 10 MIN. / BAKING TIME: 25 TO 30 MIN.

1. Place rack in middle of oven. Preheat oven to 350ºF (180ºC). Generously grease two 8-inch round nonstick metal pans. Line each with parchment paper or wax paper and grease again.

2. In medium mixing bowl, whisk together flour blend, brown sugar, baking soda, xanthan gum, cinnamon, allspice, nutmeg, cloves, and salt. Add lentil puree and eggs and beat with electric mixer on low speed until blended. Add applesauce, oil, molasses, and vanilla and beat until thoroughly blended. Spread batter evenly in pans.

3. Bake 25 to 30 minutes or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans 10 minutes on wire rack. Remove cakes from pans with thin metal spatula, discard parchment paper, and cool completely on wire rack.

4. Decorate with vanilla frosting if desired. Cut and serve. Refrigerate leftovers.