Applesauce Cake

The batter for this gorgeous fall cake comes together in one bowl. No whipping butter until fluffy, mixing dry and wet ingredients separately, or ever-so-gently folding everything together. No, it's not a trick. Largely thanks to applesauce, it's delightfully easy and fuss-free. The cake itself is lightly spiced and moist and would taste amazing served with a simple dusting of confectioners' sugar, drizzle of caramel, or dollop of whipped cream. But, if you want to bake it up a notch (pun intended), try a brown butter maple buttercream.

Cake:
1½ cups unsweetened applesauce
⅔ cup neutral flavoured oil, such as Canola or grapeseed
1 cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup Erythritol Gold
2 large eggs
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
1½ tsp. baking soda
1 tsp. sea salt
2 cups all-purpose flour, unbleached

Optional Add-Ins:
¾ cup raisins, chopped nuts, or currants

Honey or Maple Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
4 Tbsp. unsalted butter, softened
1 cup Monk Fruit Sweetener with Erythritol (Powdered), sifted
3 Tbsp. pure honey or pure maple
¼ tsp. ground ginger
cinnamon stick or ground cinnamon, for garnish

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Generously spray a 10x15" pan with baking spray. Rub with a paper towel to make sure all the surfaces are coated then spray again lightly. If using round cake pans, Spray with baking spray then line each pan with a round of parchment paper.

Combine the applesauce, oil, sugars, eggs and vanilla in a medium-size bowl. Whisk together until nice and smooth. Add the cinnamon, ginger, cloves, baking soda and salt and whisk until well incorporated.

Add the flour and whisk just until all of the flour is incorporated. Stir in the optional add-ins, if using.

Transfer the batter to the prepared pan(s). Bake the sheet pan cake for 18-22 minutes or until a toothpick inserted in the center comes out clean or the temperature in the center of the cake is 200-205˚F (93-96˚C). The round cakes will take 25-35 minutes. Use the same testing to determine doneness.

Allow the cake(s) to cool completely before frosting. If using the round cake pans, allow the cakes to cool for 10 minutes in the pan, then invert onto a cooling rack to finish cooling.

Make the Honey or Maple Cream Cheese Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and honey until combined.

Slowly add powdered sugar, then honey and beat until the mixture is smooth.

Pour the frosting over the cake and smooth it over the top with a spatula. If desired, top with a few grates of a cinnamon stick or a pinch or two of ground cinnamon. Allow the frosting to set for about 30 minutes before slicing.