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Diets This cake is light, fluffy, and full of tender crumbs and flavor. Perfect with a cup of coffee after a fast.
Yields 1 9×13-inch (23×33-centimeter) pan
1/2 cup brown sugar
1 tablespoon + 1 teaspoon Gefen Cinnamon
1/3 cup flour (I used Shibolim White Spelt)
3 tablespoons oil
1/3 cup quick oats
1/3 cup oil
scant 1 cup sugar
4 eggs
2 cups flour (I used Shibolim White Spelt)
3 ounces (85 grams) Gefen Vanilla Pudding mix (approximately 5 tablespoons
2 teaspoons baking powder
scant 1/2 teaspoon salt
1–1 and 1/8 cups soy milk (see note)
1/3 cup Gefen Unsweetened Applesauce
2–3 tablespoons pure maple syrup
Mix together crumb ingredients in a small bowl until well combined. Set aside.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.
Pour oil and sugar into the bowl of a mixer and mix. Add eggs one at a time and beat for three minutes, or until thickened.
In a separate bowl, mix together flour, pudding mix, baking powder, and salt. Add to mixer alternately with the soy milk until incorporated. Add applesauce and mix just until it’s no longer visible. Don’t overmix.
Pour half the batter into prepared pan, smoothing out the top. Sprinkle with half the crumbs.
Drizzle one to one and a half tablespoons maple syrup over all. Top with remaining batter, crumbs, and maple syrup.
Place in the oven and bake for 30–35 minutes or until golden. Remove from oven to a wire rack and allow to cool. This cake freezes well.
Styling and Photography by Sarah Husney
Food Prep by Chaya Surie Goldberger
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