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Vegan Guinessless Sheet Cate

Course Dessert
Cuisine American, vegan
Keyword cake, vegan
Prep Time 20 minutes
Cook Time 28 minutes
Servings 10

Ingredients

  • 1¼ cup spelt flour
  • 1 cup oat flour
  • ½ cup coconut sugar
  • ½ cup raisins
  • 1½ tsp ground cinnamon
  • 1½ tsp grated lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground nutmeg
  • ¼-½ tsp ground ginger
  • ¼ tsp sea salt
  • 1 cup vanilla or plain nondairy milk
  • ¾ cup unsweetened applesauce
  • 2 tbsp macadamia or almond butter
  • 1 tbsp blackstrap molasses
  • 1 tbsp rice vinegar, apple cider vinegar, or fresh lemon juice
  • 1 tsp pure vanilla extract

Instructions

  • Preheat the oven to 350°F. Lightly wipe an 8 × 12 baking dish with oil and line with parchment paper.
  • In a large bowl, combine all the dry ingredients, including the raisins and zest.
  • In a medium bowl, whisk together the milk, applesauce, nut butter, molasses, vinegar, and vanilla.
  • Add the wet ingredients to the dry and mix until just combined. Transfer to the prepared baking dish. Bake for 26–29 minutes, until a toothpick or skewer inserted in the center of the cake out clean. Remove from the oven, and let the cake cool in the pan.
  • Nut Butter/Nut-Free Note: If using nut butter, use one that is “runny” or loose, rather than a dense, thick nut butter. I have tested this cake without nut butter at all, and it’s still beautiful! To make it nut-free, omit the nut butter and increase the applesauce to 1 cup.