Applesauce Snack Cake

From the Food Allergy Gourmet Cookbook, "Let's Bake!"

The recipe for the Food Allergy Gourmet Basic Flour Mix is included in "Let's Bake!" and is also available premixed for your convenience from the Food Allergy Gourmet.

1 1/2 cups Food Allergy Gourmet Basic Flour Mix (See Above)
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cloves
1/4 teaspoon salt
pinch freshly grated nutmeg (optional)
3/4 cup packed light brown sugar
1/2 cup shortening
1 tablespoon dry egg replacer mixed with 4 tablespoons water
2 teaspoon vanilla
1/8 teaspoon artificial butter flavor (optional)
1 cup unsweetened applesauce
1/2 cup golden raisins (optional)
Optional Sugar Spice Topping
2 tablespoons granulated sugar
1/4 teaspoon cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg
Equipment: One 8”x8” pan and parchment paper, or a 12 cup muffin pan and paper liners, wire cooling rack.

Preheat oven to 350 degrees. Lightly grease pan and line bottom with parchment paper. If making muffins, fill muffin tins with paper liners.
Make the topping. Place the 2 tablespoons granulated sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon ground allspice and 1/4 teaspoon freshly grated nutmeg in a small bowl and combine.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, cloves, salt and nutmeg, if using.
Use a mixer to cream together the brown sugar and shortening until the mixture is light and fluffy. With the mixer running on medium low, add the egg replacer, vanilla and artificial butter flavor and mix until combined. Add the applesauce and mix until combined, then add the dry ingredients. Scrape down the bowl as needed. Mix in the raisins.
Spoon into the prepared pan and smooth the top, or fill each muffin cup with 1/4 cup batter using a 1/4 measuring cup or an ice cream scoop. If using the sugar spice topping, sprinkle on top. Bake in the center of the oven for 25 minutes. Cool in the pan on a wire rack. Muffins: Let the muffins sit in the pan for a few minutes, then remove to a wire rack to cool.