I tend to believe the title of this post when I know I am eating something with A TON of sugar in it, but hey I am helping the environment and it’s better than all the processed foods I could be eating………..seriously, am I right? Anyways enough of the guilt trip this cake was GOOD. Whatever you do don’t taste the raw batter because it will make you believe that you just baked a cardboard mess. Instead just wait it out and give this beautiful creation some time to cool down and breathe. It was super easy to put together and it was man tested and approved. Enjoy!
* recipe can be found at Deliciously Organic
- 2 cups organic whole cane sugar
- 3 large eggs
- 1 1/2 cups coconut oil
- 1/4 cup orange juice
- 3 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp cinnamon
- 1 Tbsp vanilla extract
- 3 cups grated fuji apples (Use food processor to speed this up!)
- 1 cup shredded unsweetened coconut
- 1 cup chopped pecans (optional)
- 1/2 cup unsalted butter
- 1 cup organic whole cane sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
Preheat the oven to 325°F and adjust rack to middle position. Stir together whole cane sugar, eggs, oil, orange juice, whole wheat flour, baking soda, salt, cinnamon and vanilla in a large bowl. Fold in apples, coconut and pecans (if using).
Pour the batter into a buttered bundt pan. Bake for 1 1/2 hours until cake tester comes out clean.
Sauce: Put butter, whole cane sugar, buttermilk, and baking soda in a medium pan over medium heat. Bring to a boil and boil for 1 minute. As soon as the cake comes out of the oven, pour butter mixture over hot cake. Let the cake stand for 1 hour and then turn it out onto a cake stand. Serve warm or at room temperature. (The top of my cake stuck to the pan so you might want to turn it over a little earlier or grease your pan better than I did…..)