Ponderosa's Kitchen
Ponderosa's Kitchen
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Vegan Applesauce Cake with Caramel Glaze adapted from Food52 
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups applesauce 
1 cup sugar
1/2 cup light brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla

For the caramel glaze
4 tablespoons vegan butter, cut into chunks
1/2 cup packed light brown sugar
1/3 cup milk substitute (I used rice milk) + 1 teaspoon flour
1/4 teaspoon kosher salt
3/4 to 1 cup sifted confectioners’ sugar
Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the applesauce with both sugars until light. Mix in the  oil and vanilla until smooth.
Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack — make sure the cake is not at all warm before you make the glaze.
 Put the vegan butter in a medium saucepan with the brown sugar, milk substitute, flour and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.
Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving the cake.
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