makes 1/ 9x13" cake

This cake is just fine served a little warm, and it 's even good for breakfast! The cake itself is quite low in fat, and you can cut down the pecans to 1/4 cup, if you like.


1 and 3/4 cups wholewheat pastry flour PLUS 1/4 c. oat bran

        OR 2 cups wholewheat pastry flour

Tip: I think this recipe would work with a reliable gluten-free flour mix, too.

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

2 cups chopped apples (I don't peel them if they are organic)


1/3 cup smooth unsweetened applesauce

3 Tbs. oil

1 cup unbleached organic granulated sugar

7/8 cup nondairy milk

1 tsp. pure vanilla extract

1/2 cup brown sugar

1/2 cup chopped pecans


about 1/2 cup Gianduia (vegan Italian chocolate/hazelnut spread such as Chocoreale) for drizzling

Preheat oven to 350 degrees F. Grease a 9x13" cake pan.

Whisk together the Dry Mix ingredients in a medium mixing bowl. Stir in the apples. In a blender or with  hand/immersion blender, blend the Wet Mix ingredients until smooth. Mix the Wet Mix into Dry Mix, stirring as briefly as possible. Spread into prepared pan. Mix the Topping ingredients together in a small bowl. Sprinkle the Topping evenly over the cake.

Bake 35 minutes. Test for doneness. Cool on a rack.

Scoop the Gianduia (Chocolate/Hazelnut Spread) into a small heat-proof bowl.  Place the bowl in a larger bowl and add very hot water to the outer bowl.  Let it sit until the spread is a bit runny.  Scrape the spread into a small food-safe squeeze bottle.  Squeeze a thin line of chocolate spread in whatever way you like it, but not too much!  Serve right out of the pan, cut into squares.