Delicious and HEALTHY spice cakes (2)

Take advantage of the Fall Harvest with these recipes, or make them during the holidays. These cakes are very moist and nicely spiced. The flavors are enhanced with age, so save some for a few days, if you can!

Delicious Spice Cake 1: Wheat Free

1C Quinoa Flour
1 C Rice flour
2 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp cinnamon
1 tsp ground nutmeg (or Allspice)
1/4 tsp ground cloves
1 C chopped walnuts or pecans
1/2 C Greek yogurt (or other quality yogurt)
1 egg
1 C sugar
2 tsp vanilla
2 C applesauce or pureed poached pears

Preheat oven to 350 degrees

Stir together flours, soda, baking powder and spices
In another large bowl cream yogurt and sugar. Beat in the egg.

Gradually add the flour mixture, stir well and add apple or pear puree. Continue mixing in this way. You may not need all 2 cups of the fruit puree. When batter is mixed well, add chopped walnuts and vanilla.

Pour into oiled cake pans or muffin pans. Bake 25 minutes for muffins; 35-40 minutes for cake.

When cooled, sprinkle with powdered sugar.
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Delicious Spice Cake 2: Vegan
Spice Cake 2
1 3/4 C Cake Flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 stick butter or margarine
1 c brown sugar
1/2 tsp salt
1 egg or vegan substitute
1 c applesauce or poached pear puree
1 c dried cranberries

Mix flour, baking soda, salt and spices.
Cream butter or margarine and sugar, add egg, mix well and then add the fruit puree. Now add the cake flour gradually, mixing well. Add cranberries.
Pour into an oiled cake pan or oiled muffin pan. Bake the cake for 30-40 minutes. Bake the muffins for 25-30 minutes. Sprinkle with powdered sugar when cooled.