The Flaming Vegan

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Egg Less, Milk Less, Butter Less Cake (Apple Sauce Cake)
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Egg Less, Milk Less, Butter Less Cake (Apple Sauce Cake)

Prep Time: 10 minutes

Cook Time: 50 minutes

When I was a small child I was allergic to all dairy products and could not eat any of them. My Grandma had an old time recipe she would make just for me. This was the only cake I could eat when I was growing up. Over the years this has become my favorite cake and when I crave sweets this is the one I make for me.

But now here in Tahiti I have tried and experimented with this cake and came up with some great new one. One reason was here we could not buy applesauce that had no sugar in it. Just recently our markets started to carry different brands of fruits with no sugar. Here some of the Tahitian people love to over eat and have problems with diabetes. Now they are doing all they can to help them out in offering food with no sugars in the stores.

Applesauce Cake:

Ingredients:

½ Cup Vegan Shorting (if you like you can use Margarine, Olive Oil, or Un-toasted Sesame oil – all work well and have made this using these. I prefer the Vegan Shorting the best when making this recipe.

1 Cup Organic Sugar 1 Cup Unsweetened Apple sauce – no sugar added or Natural Apple Sauce 1 Cup Raisins 1 Cup chopped walnuts ½ Teaspoon Salt 2 Cups Whole Grain Flour 1 Teaspoon Cinnamon ½ Teaspoon Ground Cloves ½ Teaspoon Baking Soda

Prepare:

Cream Vegan Shorting and Organic sugar in your mixing bowl until fluffy. Mix in the applesauce and cream well. Add all dry ingredients to the mixture. Add the raisins and nuts and mix well. It is important at this point to not over beat this mixture. Normally I use a wooden spoon to fold in the raisins and nuts.

Use a loaf pan for baking. Slightly grease and flower the loaf pan before adding the prepared mixture.

Bake at 350 degrees for 50 minutes.

To test if the cake is finished insert a tooth pick into the center of the cake and if it comes out clean the cake is done.

Mango Egg less, Milk less, Butter less Cake:

Ingredients:

½ Cup Vegan Shorting (if you like you can use Margarine, Olive Oil, or Un-toasted Sesame oil – all work well and have made this using these. I prefer the Vegan Shorting the best when making this recipe. 1 Cup Organic Sugar 1 Cup Ripe Mangos puree 1 Cup Raisins 1 Cup chopped walnuts ½ Teaspoon Salt 2 Cups Whole Grain Flour 1 Teaspoon Cinnamon ½ Teaspoon Ground Cloves ½ Teaspoon Baking Soda

Prepare Mango Puree:

This normally takes 2 to 3 large very ripe mangos to equal your 1 cup. Skin the mangos, remove the seed, cut in small pieces and add to a mixing bowl. With your potato masher start to break up the chunks of mango and turn them to puree. When using this one mango will leave a juice at the bottom of your bowl do not use this one. Use the pulp of the mango from your bowl.

Prepare:

Cream Vegan Shorting and Organic sugar in your mixing bowl until fluffy. Mix in the mango puree and cream well. Add all dry ingredients to the mixture. Add the raisins and nuts and mix well. It is important at this point to not over beat this mixture. Normally I use a wooden spoon to fold in the raisins and nuts.

Use a loaf pan for baking. Slightly grease and flower the loaf pan before adding the prepared mixture.

Bake at 350 degrees for 50 minutes.

To test if the cake is finished insert a tooth pick into the center of the cake and if it comes out clean the cake is done.

Papaya Egg less, Milk less, Butter less Cake:

Ingredients:

½ Cup Vegan Shorting (if you like you can use Margarine, Olive Oil, or Un-toasted Sesame oil – all work well and have made this using these. I prefer the Vegan Shorting the best when making this recipe. 1 Cup Organic Sugar 1 Cup Ripe Papaya puree 1 Cup Raisins 1 Cup chopped walnuts ½ Teaspoon Salt 2 Cups Whole Grain Flour 1 Teaspoon Cinnamon ½ Teaspoon Ground Cloves ½ Teaspoon Baking Soda

Prepare Mango Puree:

This normally takes 1 or 2 large very ripe papayas to equal your 1 cup. Cut the papaya in half removing the seeds. Scoop the papaya meat into a mixing bowl. With your potato masher start to break up the chunks of papaya and turn them to puree. When using this one papaya will leave a juice at the bottom of your bowl do not use the juice. Use the pulp of the papaya from your bowl. With papayas I normally strain the pulp to get rid of the excess juice from the papaya. You do not want a lot of liquid from the papaya in the cake mixture.

Prepare:

Cream Vegan Shorting and Organic sugar in your mixing bowl until fluffy. Mix in the papaya puree and cream well. Add all dry ingredients to the mixture. Add the raisins and nuts and mix well. It is important at this point to not over beat this mixture. Normally I use a wooden spoon to fold in the raisins and nuts.

Use a loaf pan for baking. Slightly grease and flower the loaf pan before adding the prepared mixture.

Bake at 350 degrees for 50 minutes.

To test if the cake is finished insert a tooth pick into the center of the cake and if it comes out clean the cake is done.

Banana Egg less, Milk less, Butter less Cake:

Ingredients:

½ Cup Vegan Shorting (if you like you can use Margarine, Olive Oil, or Un-toasted Sesame oil – all work well and have made this using these. I prefer the Vegan Shorting the best when making this recipe. 1 Cup Organic Sugar 1 Cup Ripe Banana puree 1 Cup Raisins 1 Cup chopped walnuts ½ Teaspoon Salt 2 Cups Whole Grain Flour 1 Teaspoon Cinnamon ½ Teaspoon Ground Cloves ½ Teaspoon Baking Soda

Prepare Banana Puree:

This normally takes 4 to 6 large very ripe bananas to equal your 1 cup. Remove the skin from the banana and cut off both ends. Cut the bananas into small pieces adding them to a mixing bowl. With your potato masher start to break up the chunks of banana and turn them to puree. With bananas you do not have to worry about any juices. The only thing I find with bananas is if I make the puree first then my bananas will start to turn a little brown before I am ready to add them to my cake. Normally when I use bananas I make them after creaming my vegan shorting and organic sugar together. This is just a tip from cooking with a lot of bananas here on the islands. We have our own banana trees so there are lots of bananas here in our home.

Prepare:

Cream Vegan Shorting and Organic sugar in your mixing bowl until fluffy. Mix in the banana puree and cream well. Add all dry ingredients to the mixture. Add the raisins and nuts and mix well. It is important at this point to not over beat this mixture. Normally I use a wooden spoon to fold in the raisins and nuts.

Use a loaf pan for baking. Slightly grease and flower the loaf pan before adding the prepared mixture.

Bake at 350 degrees for 50 minutes.

To test if the cake is finished insert a tooth pick into the center of the cake and if it comes out clean the cake is done.

This is one cake that can be made with any fruit you wish. Here we have bananas, papayas, and mangos all year round. At first they did not make a sugar less apple sauce and I had to find other fruit that would work in this cake. Now they have in our markets apple sauce with no sugars and all natural apple sauce so I can again enjoy the Apple Sauce cake I grew up on.

Enjoy and happy baking.

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Leave a Comment

  1. Granny Smith
    Granny Smith
    I love this cake Grandma made voted
    Log in to reply.
    1. No Name
      Yes sis you are right this one was so good. But now have modified the cake and you should also considering now you are Vegan. Try it the way I did this and you will see the taste is still the same. Let me know how you like it.
      Log in to reply.
  2. Terry McGee
    Very nice I love mangos and want to try this one using mangos - voted
    Log in to reply.
    1. No Name
      thank you hope you enjoy this one. You can write a cake review here if you like.
      Log in to reply.
  3. Veganara
    Veganara
    Voted. 4 recipes for the price of 1?? They all sound amazing. I am going to try the apple one, I think.
    Log in to reply.
    1. No Name
      Thank you so much. When I first game here to Tahiti there was no apple sauce that did not have sugar in it. There was so much fresh fruit on the islands and I got the idea to try this instead of apple sauce. That is how I came up with all of these recipes to make. I love the one with papaya and still apple sauce is my all time best. Thank you so much and I am so glad that you liked this one. I have some good news to post today Tahiti is now putting forth a giant effort to save the oceans here. I want to tell everyone about this. I hope you will read this one later. Thank you so much.
      Log in to reply.
  4. shahi
    amazing!
    Log in to reply.
    1. No Name
      Thank you hope you will give this a try
      Log in to reply.
  5. Theophile
    Theophile
    Very different. I like idea of different fruit in this one
    Log in to reply.
    1. No Name
      Thank you so much
      Log in to reply.

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