Oral Allergy Syndrome Friendly Vegan Applesauce Cake
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup unsweetened applesauce
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
- ¾ cup organic cane sugar
- ½ cup coconut oil, melted and cooled
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup raisins (optional)
For the glaze
- 1 ½ cups powdered sugar, sifted
- 3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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