Grain-Free Apple-Spice Cake Recipe with Veggies

Now this is a recipe that I've been looking forward to for quite a while. Even before I finally got around to trying out the cooking process, I'd had it sitting on my "queue" of recipes-to-do for a bit, and after I eventually made it, it took me a while to get around to writing this. So what special treat do I bear this time? Would you believe me if I told you it was a soft and moist cake that tasted like and apples and cinnamon but had a vegetable as its main ingredient?

Unless you're new here, the answer to that question should have been a resounding "YES!" So what's this about finally getting to the recipe? Well, for a few days, I was essentially trying at least one or two new cabbage recipes out each day, some being so simple I don't think I should even post them here, and others will certainly get posts of their own up some time in the not-too-distant future. When it finally came time for me to try making this neat little cake, it ended up becoming quite a hectic night in my household. Firstly, my little sister happened to have invited over one of her friends from school to spend the night, meaning there were not one, but two loud little creatures running around for much of the night. In addition, I couldn't actually start cooking until pretty late at night, and didn't get done until a little past midnight, now let's see if the results were worth it.

The cake tastes great, I can tell you that much. Yes, of course cabbage is that vegetable I was talking about earlier, but the cake does not taste like cabbage. It tastes just mildly sweet and pleasantly flavored by the unsweetened applesauce and spices included for just that purpose. The technique I followed to make the cake was sort of like some sort of bastardized sponge cake recipe, starting with beating egg whites until peaks begin to form, but then adding fairly wet and dense ingredients to it, so the final result was still fluffy, but it was more thick and shortcake-y than you'd expect from a "legitimate" sponge cake.

My phone actually died right after taking this picture of the egg whites.

Topped with a little bit of whipped cream or some more unsweetened applesauce, you end up with a deliciously healthy option for dessert. Just note that I recommend baking in a tube pan, as the center of this cake is going to take longer than the edges to cook. And if you have any desire, the recipe's always here for Passover, too, which is coming up.

Grain-Free Apple-Spice Cake Recipe

Serves: 6

Calories per Serving: ~40

Ingredients:

• 3 extra large egg whites(or equivalent amount)
• ~1/4 medium-large head green cabbage
• 1 cup unsweetened applesauce
• Pinch of salt
• ~1/2 tsp vanilla extract
• Spices as desired(I used cinnamon and nutmeg)
• ~1/4 tsp baking powder

Instructions:

1. Preheat oven to 375° F. Crack egg whites into a bowl with plenty of room to accommodate them. Beat with an electric mixer until peaks begin to form.
2. Rice your cabbage in a food processor and fold gently into the egg whites.
3. Gently fold all other ingredients into egg whites.
4. Spray pan with cooking spray and lightly coat with flour or starch(optional, but helpful). Pour batter into your pan of choice and roughly even out the top. A tube pan is recommended.
5. Bake for 50 minutes, then leave in oven after turning off heat with the door slightly open for five minutes.