This recipe was inspired by the recipe for Fruit Coffee Cake in the Better Homes and Gardens cookbook. I used Splenda in place of sugar and it turned out fine. The pictures aren't great, but I promise the cake is delicious! Not too sweet and a perfect snack.
Ingredients:
- 2 c. chopped, peeled apple
- 1/2 c. chopped dates, soaked in water for 10 minutes
- 3/4 c. water
- 1/4 c. sugar
- 2 T cornstarch
- 1 c. whole wheat flour
- 1/2 c. all-purpose flour
- 3/4 c. sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 c. vegan shortening (I used Crisco)
- 1/2 c. soy milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla
- 1 T canola oil
- 1/4 c. raisins (optional)
- 1/4 c. chocolate chips (optional)
Crumb Topping:
- 1/4 c. whole wheat flour
- 1/4 c. sugar
- 2 T vegan shortening
Directions:
Preheat the oven to 350 degrees and grease and 8x8x2-in baking dish.
Combine the Apple, dates and water in a medium saucepan over medium heat and bring to a boil. Once boiling, reduce heat and cover, and allow to simmer for about 10 minutes until the fruit is tender. Next, mix the 1/4 c. of sugar with the cornstarch and add to the saucepan. Simmer uncovered until the mixture is thick and bubbly. Remove from heat and set aside to cool.
In a large mixing bowl, combine the dry ingredients, from whole Wheat Flour to nutmeg. Cut in the shortening by tablespoons until the mixture resembles small pebbles. In another medium bowl, combine the milk, vinegar, vanilla and oil. Add the fruit mixture and mix well.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix just until moistened. Fold in the raisins and vegan Chocolate Chips. Spread evenly in the pan.
In a small bowl, combine the Flour and sugar for the crumb topping and cut in the shortening. Sprinkle this mixture evenly over the top of the cake. Bake at 350 degrees for 20 to 25 minutes, until the top is golden and the cake is pulling away from the sides. The cake will be very moist. Enjoy!
