I’ve been trying to figure out what to do with the surplus of applesauce I made last fall. And the half-gallon of blueberries in the freezer, left over from last summer. All the conference prep has had me cooking less. But now that’s over, at least for a little while.
This is adapted from Two Vegan Sisters.
1/3 c. oil
3/4 c. sugar
1 1/2 c. applesauce
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/3 c. blueberries (fresh or frozen)
Preheat oven to 350F.
Mix oil and sugar together in a bowl (or your stand mixer, if you have one). Add the applesauce and vanilla, and stir. Add all of the dry ingredients at once and stir until smooth. Add the blueberries. Ta-da, cake batter.
Line a 12-cup muffin pan with papers, and fill the cups evenly. Bake at 350F for 25-30 min. or until a toothpick can be removed without goop stuck to it.
Add your favorite frosting (in my case, a highly improvised chocolate one—if you’re brave enough to work with out a recipe, I used 3/4 stick of butter, a splash of cream, and unmeasured amounts of powdered sugar and cocoa powder. it could’ve used more cream or milk).