Georgia Magazine - February 2022 - 31

" All that's required for this aromatic autumn cake
are spices, some orange juice, a cup of applesauce, a
stick of plant-based butter and a yellow cake mix. The
cinnamon 'buttercream' frosting spread over the cake
while it's still in the pan is even simpler. For vegan
bakers, applesauce substitutes beautifully for the eggs.
And feel free to change up the spices for others in your
pantry. I like coriander, cloves or cardamom, " Byrn says.
VEGAN CINNAMON APPLESAUCE CAKE
Vegetable oil spray, for misting the pan
1 (15.25-ounce) package yellow cake mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup unsweetened applesauce
3/4 cup orange juice
8 tablespoons (1 stick) plant butter, such as Country Crock
(with avocado oil), at room temperature
Cinnamon " buttercream "
2 tablespoons plant butter
3/4 cup confectioners' sugar
1 tablespoon full-fat or light canned coconut milk or
unsweetened plain almond milk
1/4 teaspoon ground cinnamon
For the cake: Place a rack in the center of the
Anne Byrn's Vegan Cinnamon Applesauce Cake recipe illustrates how a
vegan cake may be made using plant-based butter and applesauce in
place of eggs. For the best flavors, use freshly ground spices.
oven and preheat oven to 350 degrees. Mist an 8-inch
square metal baking pan with oil and set pan aside.
In a large mixing bowl, stir together the cake
her first book on the subject, " The Cake Mix Doctor " (Workman
Publishing, 1999).
That book led to a series of books exploring variations on the
subject, including cupcakes and cookies, culminating in her latest
book, which highlights contemporary approaches to baking. Danielle
Atkins' lavish photography adds the visual note that will drive readers
to their kitchens to get baking.
Byrn says her newest book responds to the changing needs of
bakers.
" Twenty years after the first book, I have talked to readers, " Byrn
says. " I know they're gluten-free. I know they want to use a cake mix to
jump-start a vegan cake. "
Although she believes that a lot of cakes don't need frosting, she
completely revamped her frosting recipes to reduce the amount of
sugar used.
" They're easier on the waistline, " she says.
In this new book, Byrn also incorporates ingredients she didn't
work with 20 years ago-Meyer lemons, coconut milk, plant butters,
matcha, salted caramel and Greek yogurt-but she reports that these
are now pantry staples and widely available. And she says these new
ingredients have made her cakes even better.
Jane F. Garvey is a freelance food, wine and travel writer from
Decatur.
www.georgiamagazine.org 31
mix, cinnamon, allspice, ginger and nutmeg. Add the
applesauce, orange juice and plant butter. Beat with
an electric mixer on low speed until blended, about
30 seconds. Stop the machine and scrape down the
sides of the bowl with a rubber spatula. Increase the
mixer speed to medium and beat until the batter is
smooth, about 1 minute. Pour the batter into the prepared
pan, smoothing the top with a rubber spatula.
Place the pan in the oven and bake until the cake
is lightly golden brown and the top springs back when
gently pressed in the middle, 45 to 50 minutes. Note:
The cake may dip a little in the center because of the
lack of eggs, but this will be covered by the frosting.
Let the cake cool in the pan on a wire rack for
10 minutes.
Meanwhile, make the cinnamon " buttercream. "
In a medium mixing bowl, beat the plant butter with
an electric mixer on low speed (or with a wooden
spoon) until creamy, then continue to beat while you
add confectioners' sugar, coconut milk or almond
milk and cinnamon.
Spread the frosting over the cake in the pan. Let
rest for 20 minutes, then slice and serve. Store, lightly
covered, at room temperature for up to 3 days.
Serves 8-12.
MORE
REPRINTED WITH PERMISSION FROM " A NEW TAKE ON CAKE " BY ANNE BYRN ©2021. PHOTOGRAPHS BY DANIELLE ATKINS.
PUBLISHED BY CLARKSON POTTER, A DIVISION OF PENGUIN RANDOM HOUSE, LLC. AVAILABLE AT AMAZON.COM.

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Georgia Magazine - February 2022

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