Part of living a less stressful life has to do with making healthier choices for your self and for your family. After Pedro’s stem-cell transplant, we decided that we could do more to eat healthfully. Over the next year, we completely cut white flour and white sugar out of our diet. While this cake still has unhealthy things in it (sugar), the majority of the ingredients beat anything you’ll find in a boxed cake mix!
Cinnamon Apple Cake with Maple Frosting
by Anita Strawn de Ojeda
Preheat oven to 350º
Grease and flour two 8-inch round baking pans (I use whole-wheat flour)
1/3 cup ground flax seeds (you can buy whole flax seeds and grind them in a clean coffee grinder)
¾ cup chopped dates (the dried kind work fine)
2/3 cup boiling water
Place the first two ingredients in a medium-sized mixing bowl and pour the boiling water over the top of them. Wait a few minutes for the mixture to cool.
½ cup coconut butter, melted or softened
2 c. applesauce
3 c. whole wheat flour (I like to use Wheat Montana Prairie Gold)
2 teaspoons of cinnamon
1 ½ teaspoons baking soda
1 ½ Tablespoons baking powder
¾ teaspoon salt
1 teaspoon vanilla
1 ¾ c. brown or raw sugar
Beat all ingredients for three minutes on medium-high speed and pour into prepared pans. Bake for 35-45 minutes, or until toothpick comes out clean.
Let cool in pan for ten minutes and then remove from pan and allow to cool thoroughly before frosting.
¼ cup coconut butter, melted
2 cups powdered sugar
1 teaspoon maple flavoring
½ teaspoon vanilla
2 Tablespoons cool water
Mix until smooth and use immediately to frost the cake (I use about a fourth of it to hold the two layers together).
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