This low-fat and eggless cake is a healthier, plant-based option to the classic sponge cake recipe.
We topped it with a scrumptious dark chocolate and applesauce frosting for extra yum.
Peel, core, and chop 5 apples, and then add them to a pot with water.
Boil them covered for 10 minutes until they're soft.
Drain the apples and blend them into a puree.
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Whisk milk, vinegar, almond extract, lemon zest in a bowl.
Combine the flours, starch, baking powder and baking soda in another bowl.
Then, add the milk, maple, 200 g (7 oz) of applesauce, and mix into a smooth batter.
Pour the batter in a 20 cm (8 ″) springform cake tin greased or lined with baking paper.
Bake for 45 minutes at 180 °C (355 °F) until golden and cooked through.
Melt chopped dark chocolate in the microwave or over a double boiler. Then, mix it with the remaining applesauce.
Spread the chocolate frosting over the cake and allow it to cool down before serving.