Fru-Gal's Kitchen: Dairy, Egg, and Nut-free Apple Bundt Cake!

This cake is similar to a quick bread in taste and texture. The cinnamon, nutmeg, and apples give it a wonderful, spiced taste... a great precursor to the approaching Fall season.

Dairy, Egg, and Nut-free Spiced Apple Bundt Cake(Recipe from FoodAllergyMama.com)

1 1/4 c. granulated sugar
3/4 c. vegetable oil
3/4 c. unsweetened applesauce
1 T. vanilla extract
3 c. unbleached all purpose flour
1 T. baking soda
1 T. ground cinnamon
1 tsp. salt
1/8 tsp. ground nutmeg
3 c. peeled, grated apples (about 4, any variety but I love granny smith and braeburn)
Juice and zest of 1/2 lemon

1. Preheat oven to 350 degrees and spray a Bundt baking pan with Dairy Free Baking Spray.
2. In the bowl of a mixer fitted with the paddle attachment, combine the sugar, oil, applesauce and vanilla until combined. 
3. In a separate medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg with a wire whisk. Add to the sugar mixture and mix thoroughly.
4. In a medium bowl, combine the peeled, grated apples with lemon zest and juice. Use a rubber spatula to fold in apples into sugar/flour mixture. 
5. Pour batter into prepared Bundt cake pan and bake about an hour or until top is golden brown and toothpick comes out clean.
6. Cool slightly, loosen cake from pan and turn onto serving platter. Sprinkle with confectioners’ sugar.

Serves 10-12.