OIL FREE AND MOIST. I repeat OIL FREE AND MOIST! How, you ask? I equate this sorcery to two fabulous ingredients: aquafaba, and apple sauce.
What is aquafaba you ask? It’s bean water. That gooey substance in your can of beans and legumes.. yes, THAT is aquafaba. You can use this stuff as an egg substitute, and even use it to make meringue! So next time you open a can of beans, strain the liquid into a glass mason jar and refrigerate. It will keep for about a week (it will have a very distinct smell once it goes off!) or you can even freeze it! 3 tablespoons of this liquid is the perfect amount to replace 1 egg in a recipe – I recommend filling an ice tray with the liquid so you will always have a serving size on hand when needed. More information of this magical muck, here.
Back to the situation at hand. This cake is light, tasty, and goes perfect with a nice cup of piping hot black coffee.
2 cups unbleached all-purpose flour
1/2 cup brown sugar (to-taste)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
2 cups peeled & roughly chopped tart apple
1/2 cup apple sauce (preferably homemade!)
6 tbsp aquafaba (or 2 flax egg = 2 tbsp flax set in 6 tbsp water)
1/4 cup oats for garnish
Method of Madness:
Preheat oven to 350 degrees
Simple: mix dry ingredients in a bowl (mix well! no clumps of soda or powder!)
Mix wet ingredients & apple in a separate bowl
Combine wet & dry, mix well
Pour into baking pan & spread evenly (I used a 9×9 square silicone baking pan)
Sprinkle with oats (optional)
Bake for 45 minutes. Use a toothpick to test whether or not it’s ready by making sure it comes out clean. If it’s clean, it’s done! Cool before slicing. Voila!