Spice Cake
Course: UncategorizedServings
24
servingsPrep time
20
minutesCooking time
40
minutesCalorieskcal
Ingredients
2 1/2 cups plus 2 tablespoons (215g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons instant clear jel (can also use 4 tablespoons instant vanilla pudding and use 2 tablespoons less brown sugar)
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (240 ml) canola oil
1 1/2 cups (300g) brown sugar
1 cup (240g) unsweetened apple sauce
4 large eggs
2 tablespoons water
2 teaspoons vanilla extract
1 cup shredded zucchini
Directions
- Preheat oven to 350 degrees Fahrenheit. Prepare cake pans: 9×13, 1/2 sheet (for cutting cakes out with rings), or 2 8″ round pans. Spray bottom and sides with cooking spray or line bottom with parchment paper, then spray bottom (on top of parchment paper) and sides with cooking spray.
- In a large bowl, mix flour, baking powder, baking soda, salt, clear jel or instant pudding, and spices in a large bowl
- In a medium bowl, whisk the brown sugar, apple sauce, eggs, and vanilla together until well-combined and egg is completely incorporated.
- Pour the wet ingredients into the dry ingredients. Stir to combine until no lumps remain. Fold in shredded zucchini.
- Spread the batter in the prepared pan(s). Bake 40-45 minutes for a 9×13 pan, 30-35 minutes for a 1/2 sheet pan, or 35-45 minutes for 8″ round pans. Cake is finished when a toothpick comes out clean.
- Cool completely before frosting.
Notes
- Adapted from Sally’s Baking Addiction.