This simple little cake is very soft and moist. It makes a great weekend breakfast and transports very well. It also keeps for a week without drying out, if you can make it last that long!
Preheat oven to 350ºF and spray a 9×13 inch pan with dairy-free cooking spray.
In the bowl of a stand mixer combine margarine and sugars until light and fluffy. Add soy milk, sour cream and vanilla. Beat until thoroughly combined.
In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Add to the wet ingredients and beat until well mixed. Stir in apples with a rubber spatula.
Pour into prepared pan and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then cut and serve warm.
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I really enjoyed this cake. It’s simple to make and tastes great. The first time I added an egg just because I thought I should. The second time I made it without and it was just fine. I probably used too large of apples both times because it turned out incredibly dense and moist. All in all – a keeper! I’ll come back to this when I have apples to use up.
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by Beth Pierce in
Desserts
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Serves: 16 Level: Easy
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