Here is the picture I posted on FB yesterday. Everything looks so wonderful and pretty doesn’t it?
Stay tuned till after the recipe for the behind the scenes photo that should make you chuckle.
2 cups unsweetened applesauce, preferably home-made
½ cup honey
1/3 cup coconut oil
2 cups brown rice flour (replace with regular flour if you aren’t GF)
1 ½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt
- Pre-heat oven to 350 degrees F. Coat a large bundt pan with cooking spray.
- Place your eggs, applesauce, honey and coconut oil in a blender and puree. Whisk flour, baking soda, pumpkin pie spice and salt in a large bowl. Pour your wet ingredients into your dry and stir until combined. Plop it into the prepared pan, smooth it out and transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 50 to 55 minutes.
- Let cool in pan 10 minutes before turning out onto a cooling rack.
Here’s what happened as I tried to turn it out onto the cooling rack.
Ain’t it purty?
I took a piece of the intact chunk and got the picture at the top of this post. But I thought you’d like to see that things don’t always turn out for me either.
But regardless of what it looked like, it tasted DELICIOUS!
I hope you give it a try. Let me know if you do and how you liked it.