I often use Amanda Love’s Pumpkin Spice Bread recipe to make both pumpkin spice and apple spice cake. For apple cake, I simply substitute applesauce for the pumpkin puree. I also add green cardamom to the spices.
The cake is gluten and dairy free (but not vegan), quick, delicious, and exactly the texture that I want to sink my teeth into when I crave cake.
This is the first time I’ve added an icing for the cake and a date-based caramel sauce was the perfect accompaniment! I just soaked the dates in hot water for a few hours, removed the water and blitzed the dates with vanilla extract and a tiny bit of water in a power blender. Let it chill in the fridge and spread onto a cooled cake just before serving.
Riotflower's Realm 