Spice cake is usually not my first choice for dessert. Just hand me a slice of chocolate fudge cake and I'll probably be happy 90% of the time. However, now and again, I like to venture into less charted baked-goods territory and experience a change of flavor.
I came across this recipe recently and based on all the positive reviews thought I'd give it a go. It requires some very basic substitutions to make it dairy-free/egg-free/nut-free, but otherwise it's really quite easy to make. The recipe is actually written for a double-layer cake with frosting, but I decided to halve the recipe to make a simpler one-layer cake and quartered the frosting portion, adding just a bit more liquid so that I could just drizzle it on my cake. The resulting cake was quite good. It was moist with a good balance between the sweet frosting and the slightly less sweet cake. Raisins were a nice touch, but could easily be omitted if you don't prefer them. I would say this definitely makes a good alternative to your standard chocolate or vanilla cake.
Give this dairy-free, egg-free, nut-free spice cake a try if you're in the mood for something just a little different. I can easily see this working as cupcakes or muffins too (I think I just might try that next time). Just be sure to adjust the baking times accordingly.
RECIPE for Applesauce-Raisin Cake With Caramel Icing from Cooking Light
- To make this dairy-free, be sure to use dairy-free shortening and margarine (such as Earth Balance) and substitute soymilk for the milk.
- To make this nut-free, omit pecans.
- If you're going to try making this in another form such as cupcakes or muffins, use the trusty clean toothpick as your guide to when it's done (I would guess cupcakes/muffins would take about 25 minutes).