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I have a love for apples in deserts. There is no other fruit out there (except maybe coconut) that I find myself wanting in my pies, cakes, and cobblers (also my peanut butter!). Applesauce spice cake is especially good to me because it’s so moist, it’s like eating a decadent pound cake…without all the pounds! Using apple cider vinegar in this recipe helps bring out even more of the apple flavor, but make sure that it is unfiltered and organic!
When I think of apples and desserts, I remember when I lived in northern California. Apple Hill was only a small drive away and any delicious apple treat that I could dream of, was there waiting for me to eat. I vaguely remember an applesauce spice bread that had a maple icing on top, and I used to stuff my face with it. I had to find a vegan version of that cake, and this tastes just like it!
I first made this cake in two Wilton bread pans for our potluck dinner with friends, and it turned out AMAZING! We all ate both loaves and pretty much licked the pan clean. I decided to make this for Silas for a Saturday morning breakfast cupcake, which is why they are in cupcake form! These cupcakes can be made sugar free by substituting maple syrup for the brown sugar (and omitting the icing).
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