Big cinnamon flavor! Frosted with a lemon, vanilla and cinnamon flavored frosting, then dusted with a powdered sugar and cinnamon blend!

Serves 12 or more

1 c. sweetened applesauce

1 red apple (other than delicious), peeled, cored and finely chopped

2 T. fresh juice of lemon

1 c. firmly packed brown sugar

2 t. vanilla

2 T. cinnamon

1/3 c. corn oil

1 t. salt

3 t. baking soda

1 c. non-dairy liquid creamer

2 c. all-purpose flour

1 T. additional lemon juice

1/2 c. margarine, softened at room temperature

2 t. vanilla extract

1 T. juice of fresh lemon juice

1 T. plus 1 t. cinnamon

3 c. powdered sugar

2-3 T. non-dairy liquid creamer

1 T. powdered sugar

1 T. cinnamon

In large mixing bowl combine applesauce, chopped apple, lemon juice, brown sugar, vanilla and cinnamon. Stir till well-blended.

Add corn oil, salt, baking soda and non-dairy creamer. Stir well.

Add flour and stir till completely incorporated.

Add lemon juice and stir briskly till light and creamy.

Pour into 2, 8 inch greased and floured cake pans. Pound on counter top to even out batter.

Bake in preheated 350 degree oven for 35 minutes or till toothpick comes out clean when inserted in middles of cakes.

Cool on wire racks for 10 minutes.

Run sharp knife between edges of cakes and pans, then invert onto wire racks, tapping bottoms several times in several places to release cakes. Lift off pans, then turn cakes upright on wire racks to cool.

To make frosting: Place softened margarine, vanilla, lemon juice and cinnamon in medium-sized mixing bowl. Stir till creamy.

Add 1 cup of the powdered sugar at a time, followed by 1 T. of the non-dairy creamer at a time, stirring after each addition till smooth and creamy.

When cakes are cool, place 1 cake rounded side up on plate. Frost top only with 1/3 of the frosting.

Top with second cake, rounded side up. Frost top and sides with remaining frosting.

Place 1 T. powdered sugar and 1 T. cinnamon in cup. Stir till white becomes brown. Place in small wire mesh strainer and sprinkle lightly over top of cake. Do not use all of the sugar, only enough to lightly dust the cake.

Refrigerate cake till ready to serve.

Notes: This cake is moist, light and full of flavor. Your guests will love it.

If using unsalted margarine for the frosting, add 1/4 t. salt. Fleishman’s makes an animal-free unsalted margarine and if that’s the only animal-free margarine you can find, especially in rural areas, by all means use it. When a recipe calls for margarine and I use unsalted, it’s not for the lack of salt, it’s for the animal-free.

Additional lemon juice is added to the batter after the initial blending to interact further with the sugar and fruit to puff up the batter.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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