My parents are finally up for a long visit this year. I've been incredibly busy with our usual schedule but also I've been spending all my free time with my parents since I don't get to see them very often. I've been treating them to a special breakfast every week. Last week I baked my favourite Apple Cake. The entire family thought it was delectable. It's very moist, soft and always a big hit particularly for children. It makes a great weekend breakfast and transports very well. This apple cake also keeps for a week without drying out; that is if you can make it last that long. In our household, this cake is gone in a flash.
Dairy, Egg, Nut Free Apple Cake
Yield: Single 9x13 inch tray (12 servings)
1/2 cup dairy free margarine, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup soy milk or rice milk
1/2 cup dairy free sour cream
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbsp ground cinnamon
1/2 tsp salt
5 medium apples, peeled, cored and grated
Preheat oven to 350 degrees and spray a 9x13 inch pan with dairy free baking spray.
In the bowl of a stand mixer fitted with the paddle attachment combine margarine and sugars until light and fluffy. Add soy milk, sour cream and vanilla. Beat until thoroughly combined.
In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Add to the wet ingredients and beat until well mixed. With a wooden spoon, stir in grated apples. Pour into prepared pan and bake for 35 to 40 minutes or until a cake tester comes out clean. Cool in pan for 10 minutes then cut and serve warm.
Nutritional Info (per serving)
Calories 248.17, Total Fat 8.23g, Cholesterol 0mg, Sodium 391.54mg, Potassium 108.09mg, Total Carbohydrates 41.98g, Fiber 2.07g, Sugar 23.53g, Protein 2.57g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Dairy, Egg, Nut Free Apple Cake
Yield: Single 9x13 inch tray (12 servings)
1/2 cup dairy free margarine, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup soy milk or rice milk
1/2 cup dairy free sour cream
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 Tbsp ground cinnamon
1/2 tsp salt
5 medium apples, peeled, cored and grated
Preheat oven to 350 degrees and spray a 9x13 inch pan with dairy free baking spray.
In the bowl of a stand mixer fitted with the paddle attachment combine margarine and sugars until light and fluffy. Add soy milk, sour cream and vanilla. Beat until thoroughly combined.
In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Add to the wet ingredients and beat until well mixed. With a wooden spoon, stir in grated apples. Pour into prepared pan and bake for 35 to 40 minutes or until a cake tester comes out clean. Cool in pan for 10 minutes then cut and serve warm.
Nutritional Info (per serving)
Calories 248.17, Total Fat 8.23g, Cholesterol 0mg, Sodium 391.54mg, Potassium 108.09mg, Total Carbohydrates 41.98g, Fiber 2.07g, Sugar 23.53g, Protein 2.57g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
