Share-A-Chef Wednesdays

Hi! How is everyone doing on this Wednesday? I have a delicious treat for you today! This week on Share-A-Chef I will be featuring the blog, Chelsea'sMessyApron. This blog is based on Chelsea, the creator, who is the recipe developer, photographer, writer and taste tester. Her blog is adorable and her recipes are simple and delightful! In honor of the Fall Season, I am presenting you with her recipe for "Flourless Applesauce Spice Cake". I hope that all of you try it out and I urge you to hop over to Chelsea's blog and say hello! 

Oh, btw, I wanted to mention a note about my sister Lisa, who is the creator of PorkChop&Possum. She has newly renovated her blog and I want you ALL to check it out! It is amazing and it has a little bit of everything. There is something in her blog that everyone can connect too! With the relaunching of her blog she is doing a Fall Giveaway that features goodies ranging from gift cards, Esty Shop prizes, and Fall Makeup goodies from me. Stay tuned to her site for all the details....

What have you been cooking in your kitchen this week?


Serves: 1 8 x 8 baking pan
  • 1 cup applesauce
  • 1/4 cup coconut oil*
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 cup oat flour (blend regular oats)
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup chopped pecans or walnuts, optional
  • 1/3 cup raisins, optional
Optional Cream Cheese Frosting
  • 2 ounces reduced-fat cream cheese, at room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 and 1/4-3/4 cup powdered sugar
  • Optional: additional chopped pecans to top
  1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper -- otherwise your cake will likely not come out clean. (Trust me, I had one cake completely stick to the bottom even with spraying and lightly flouring it!)
  2. In a large bowl, stir together the applesauce, coconut oil (measured when completely melted), large egg, and vanilla extract. Stir until completely combined.
  3. Add in the baking soda, cinnamon, baking powder, salt, allspice, and nutmeg. Stir until completely combined. (Here's where you can increase or decrease spices to personal preference -- if you are wary of too much spice add a little less and if you LOVE spice increase them.)
  4. Stir in the brown sugar and oat flour (blend regular old fashioned oats or quick oats in a blender or food processor until they resemble flour -- blend well so you don't have any weird oat chunks! Measure AFTER blending and not before).
  5. If desired add in the chopped pecans or walnuts and raisins. In my testing, I personally liked the cake best with just chopped pecans. But if you love raisins in your cake definitely add them in!
  6. Bake for 30-35 mins at 350 degrees or until a fork when inserted comes out clean. Be careful to not over bake as it will make this cake less tender and less flavorful. Allow to cool.
Optional Cream Cheese Frosting:
  1. Quickly wash and dry the bowl from the cake and place in the *room temperature* cream cheese (Make sure it isn't melted or softened by the microwave). Beat with the vanilla until smooth. Add in the salt and slowly add in the powdered sugar (beating in between additions) until smooth and creamy and your desired consistency has been met. If it is too thick add in a little bit of milk or heavy cream.
  2. Frost the completely cooled cake evenly with the frosting. If desired top the frosting with the chopped pecans.
*Not all coconut oils are equal -- some tend to give baked goods a slightly off or bitter taste. I use Pure Coconut Oil by LouAna and have never had a problem with it. I highly recommend this brand for baked goods.


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