Recipe

Vegan Brandied Apple Spice Cake Recipe
Ingredients
1 cup brown rice flour
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup quinoa flour (or teff)
1 generous tsp. baking soda
1 generous tsp. baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves

1/2 cup vegan margarine like Earth Balance
1/2 cup brown sugar

1 1/2 cup brandied apples- recipe below (may substitute applesauce but the texture will be different)
1 cup raisins

Directions
Prepare 8*8 baking pan with nonstick cooking spray or by greasing with vegan margarine. Preheat oven to 350 degrees F.

Combine flours and baking powder and baking soda with spices in a medium size bowl.

Cream margarine and brown sugar together in a mixer and then add flour mixture, brandied apples, and raisins to the bowl. Turn the mixer on and let the apples get chopped up a bit by the mixer.

Place the (stiff) batter in your baking tin and bake in your pre-heated 350 degree oven for 45 minutes to an hour.

Sprinkle with powdered sugar to serve. (I was out so left it off.)

How to make 1 1/2 cup brandied apples:
5 medium (green?) apples, peeled and thinly sliced
several healthy slugs of brandy
generous sprinkles of ground cinnamon
1/8 tsp. ground nutmeg
1 tsp high quality vanilla
plenty of brown sugar

Add your apple slices to a cast iron pan and heat, mixing slugs of brandy, cinnamon, nutmeg, vanilla, and a healthy layer of brown sugar. When the apple slices brown you can turn them over and if you like, add more brandy and brown sugar. Cook until the apples are tender, and remove from stove. Place in glass jar, cool, and reserve (or use right away in a recipe). There may be more than 1 1/2 cups apple slices after cooking- don’t worry, just use them in another recipe, like on ice cream or in a mini tart. (mmm, mini tart.)

Notes
My version of this recipe is tasty but not especially moist. (Although in a way that makes it tasty- like a bar cookie!)

Next time I might try:

an extra 1/4 or 1/2 cup applesauce (or yogurt if dairy or soy is not an issue)
1 or 2 tsp xanthan gum