Warm Lowfat Summer Cake

By flour_arrangements

A fresh and zesty dairy-free cake that's moist and flavorful. It's also free of anything too heavy, like butter, oil, or shortening!

Ingredients

• For the Warm Saucy Glaze:
• 2 1/4 cups cake flour
• 1 1/4 cup sugar
• 2/3 cup orange juice, with pulp
• 2/3 cups applesauce
• 1 egg
• 3/4 tsp baking soda
• 1 1/2 tsp baking powder
• zest of a large lemon
• 1/2 cup sugar
• 1/8 cup water
• 1/4 cup orange juice
• juice of 1/2 a large lemon
• 1 1/2 tsp cinnamon
• 1 TBSP vanilla extract
• 1 1/2-2 TBSP cornstarch
• 3-4 TBSP orange juice (optional)

Details

Servings 9

Preparation

Step 1

For the Cake:
Combine Cake flour, baking soda, and baking powder in a large bowl. Stir ingredients together with fork.

In another bowl, cream sugar together with egg. Add orange juice, lemon zest, and apple sauce.

Combine wet and dry ingredients in the large bowl. Mix with hand mixer on low until smooth.

Bake at 350 for 15-18 minutes
(pour the following glaze on the cake when the cake itself is still warm)

For the warm saucy glaze:
In a sauce pan, over a low flame, heat water, orange juice, lemon juice, and sugar. Stir.

Raise flame to medium setting, stir in cinnamon, vanilla, corn starch. Bring to a low boil.

Stir until slightly thickened. Stir in 3 or 4 more tablespoons of orange juice, until the sauce has reached your desired consistency.

Cake keeps in fridge for 1 week; doesn't have to be refrigerated, but it won't last as long if it isn't :).