Orange-Applesauce Date Cake
This cake is moist and delicious—and even better the next day. The applesauce replaces both eggs and fat, while naturally sweetening this dessert that is guaranteed to impress your Valentine.
Makes 9 servings
1 cup smooth, unsweetened applesauce
1 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup oat flour (rolled oats ground in a dry blender or electric coffee mill) or barley flour
1/2 cup brown sugar
1 cup whole wheat pastry flour (not regular whole wheat flour)
1 tablespoon grated orange peel
2 tablespoons water
1 tablespoon lemon juice
1 cup chopped, pitted dates
Preheat oven to 350 F.
Place applesauce, lemon juice, and water in a small saucepan over medium heat and warm slowly. Add orange peel.
Mix pastry flour, brown sugar, oat or barley flour, cinnamon, salt, nutmeg, and allspice in a medium bowl.
Stir baking soda into applesauce mixture (it will foam up). Pour into flour mixture immediately and stir briefly but thoroughly.
Add dates and mix briefly. Scoop the batter into a non-stick 9-by-9-inch cake pan, smooth the top, and bake for 10 minutes. Reduce heat to 325 F and bake for 25 to 30 minutes or until it tests done with a cake tester. Transfer to a rack and cool completely. Make 2 evenly spaced cuts through the cake lengthwise, then widthwise, to make 9 squares.
Source: Recipe from Bryanna Clark Grogan, found in Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs
Per serving (1/9 of cake): Calories: 155; Fat: 0.5 g; Saturated Fat: 0.1 g; Calories from Fat: 3.1%; Cholesterol: 0 mg; Protein: 2.8 g; Carbohydrates: 37.7 g; Sugar: 22.7 g; Fiber: 4 g; Sodium: 211 mg; Calcium: 25 mg; Iron: 1.1 mg; Vitamin C: 1.8 mg; Beta-Carotene: 6 mcg; Vitamin E: 0.2 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.