This cake is wheat free, egg free, dairy free, and with the indicated substitutions can also be made gluten free and diabetic friendly.
Spiced Applesauce Oatmeal Raisin Cake
1 cup Quaker 5 minute quick cooking oats (or substitute “gluten free certified” rolled oats)
1 cup brown sugar (For low sugar version, substitute 3/4 cup granulated sucralose plus 1/4 cup dark brown sugar. For no sugar version, substitute 1 cup granulated sucralose)
1 teaspoon baking soda
2-1/2 teaspoon baking powder
1 Tbsp. vinegar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 cups unsweetened applesauce
1/2 cup canola oil
1 Tbsp. vanilla extract
1/2 cup chopped walnuts
1-1/2 cups raisins, blanched
Walnut halves, powdered sugar, frosting, or glaze (optional)
Bring 2-1/2 cups water to a rapid boil in saucepan. Remove from heat and stir in the raisins. Allow to sit for five minutes to blanch then pour into a colander and allow to drain well.
Meanwhile, preheat oven to 350 degrees F.
Line bottom of a 13 x 9 inch cake pan with parchment paper.
TIP: If required, to prevent slipping or the ends rolling up, remove the sheet of parchment paper that is causing issues and give the bottom of the pan a light spritz of cooking spray oil or rub a bit of grease in troublesome areas before placing parchment paper back into the pan.
Place the oats in a blender or food processor and blend or process until resembles a very fine cake flour.
TIP: For best results process only 1/4 to a half cup especially if using a standard blender, empty, and repeat until completed.
Sift oat flour into a large mixing bowl.
Add brown sugar, baking soda, cinnamon, nutmeg, allspice, and salt; whisk together to mix well. Set aside.
In a separate bowl, whisk together applesauce, oil, baking powder, vinegar and vanilla. Add to dry ingredients and mix until thoroughly combined.
Stir in walnuts and raisins.
Pour into prepared baking pan.
If desired, place walnut halves decoratively on top prior to baking.
Bake on the center rack for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes.
Run a knife or spatula down the sides of pan, carefully dump or flip the 13 x 9 sheet cake out onto a cake board or other appropriately sized serving dish, and carefully peel away the parchment paper.
Allow to finish cooling completely.
If desired, sprinkle with powdered sugar, frost, or glaze.