A slice of this delicious cake hits the spot no matter when - as an afternoon snack with a cup of tea, for dessert, or even - as an indulgence - for breakfast!In a large bowl, combine 1 cup packed organic brown sugar, 1/3 cup softened vegan cream cheese (such as Tofutti's Better Than Cream Cheese), 1/4 cup canola or vegetable oil, and 1 teaspoon vanilla extract. Beat with a mixer until well combined.
Make the equivalent of two eggs using egg replacer (such as Ener-G). Add to the brown sugar mixture, one at a time, beating after each addition.
In a measuring cup, make vegan buttermilk by pouring in 1 tablespoon lemon juice, then filling with plain soy milk (such as Silk) to equal 1 cup. Let stand 5 minutes to clabber (sour) it.
Meanwhile, spoon out 1 and 1/2 cups all-purpose flour into measuring cups, leveling with a knife. Combine the flour in a bowl with 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 tsp. salt, 1/2 tsp. ground cloves and 1/2 tsp. ground nutmeg.
Alternate adding the flour mixture and the 'buttermilk' to the brown sugar mixture, starting and ending with the flour mixture, and stirring well after each addition. Stir in one cup of peeled and chopped Braeburn apple (about 1 large). (Note: you could also add 2 tablespoons apple brandy here if you want to make the flavor even more intense, although I did not).
Pour the batter into an 8x8-inch baking dish, coated with cooking spray. Bake at 350 degrees for 30 minutes (a toothpick inserted into the center should come out clean).
Let cool for ten minutes in the pan on a wire rack, then remove from pan and allow to cool completely on the wire rack. Sprinkle the top evenly with 2 teaspoons organic powdered sugar.
Cut into 12 slices of 210 calories each - and enjoy!
Cost:
Braeburn apple $1.00
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