Dairy-Free Ontbijtkoek (Spiced Breakfast Cake)

Ingredients

• 2 cups All-purpose flour
• 1 cup Applesauce
• 1/2 cup Brown sugar
• 1/4 cup Molasses
• 1 teaspoon Baking soda
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Cloves
• 1/4 teaspoon Salt
• 1 cup Warm water

Instructions

1. 1Preheat your oven to 325°F (160°C). Prepare a loaf pan by coating the inside with a light layer of oil, then dust it evenly with a bit of the 2 cups of all-purpose flour, tapping out any excess.
2. 2In a large mixing bowl, measure and add the 2 cups of all-purpose flour, the 1/2 cup of brown sugar, the 1 teaspoon of baking soda, the 2 teaspoons of cinnamon, the 1 teaspoon of ginger, the 1/2 teaspoon of nutmeg, the 1/4 teaspoon of cloves, and the 1/4 teaspoon of salt. Stir these dry ingredients together until they are well combined.
3. 3In a separate medium-sized bowl, measure and add the 1 cup of applesauce, the 1/4 cup of molasses, and the 1 cup of warm water. Whisk these wet ingredients together until they are smooth and fully blended.
4. 4Pour the mixture of wet ingredients from the medium bowl into the large bowl containing the dry ingredients. Stir gently with a spoon or spatula until you can no longer see streaks of dry flour; stop mixing as soon as everything is just combined to avoid overmixing.
5. 5Carefully pour the batter from the large bowl into the prepared loaf pan and use your spatula to spread the batter evenly to the edges of the pan. Place the loaf pan into the preheated oven and bake for 45 to 50 minutes at 325°F (160°C), until a thin wooden skewer or toothpick inserted into the very center of the cake comes out clean.
6. 6Once baked, carefully remove the loaf pan from the oven. Let the cake cool down inside the pan for 10 minutes; this resting period helps the cake firm up slightly. After 10 minutes, gently turn the pan upside down over a wire cooling rack to release the cake, and let it cool completely on the rack before slicing.

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