Main ingredients
1 teaspoon vinegar
1/3 cup (minus 1 teaspoon) soy milk
1 and 1/2 cups whole-wheat pastry flour
1/4 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch nutmeg
pinch cloves
1/2 cup unsweetened applesauce
3 tablespoons oil
1 tablespoon vanilla
2 large eggs
1 unpeeled apple, diced
1–2 tablespoons golden raisins (optional)
2 tablespoons toasted chopped slivered/sliced almonds
Prepare the Cake
Spray a three-quart oval slow cooker with cooking spray.
Cut two long strips of parchment paper and place in an x, lining the bottom and going up the sides and out of the slow cooker. (These will serve as handles to help remove the cake when it’s done. You might want to double-layer them.)
Add another piece of parchment paper on top of these pieces, lining the bottom of the pot. Spray with cooking spray.
Pour one teaspoon vinegar into a 1/2-cup measuring cup. Fill the measuring cup with soy milk the rest of the way and let it sit until it curdles. Set aside.
In a medium bowl, combine the flour, brown sugar, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves.
In a small bowl, combine the sour soy milk, applesauce, oil, vanilla, and eggs. Whisk together well. Add to the dry ingredients and mix until smooth.
Stir in apple and raisins if desired.
Pour the batter mixture into the slow cooker, smoothing out the top. Sprinkle with almonds.
Cook on high for two hours.
Uncover and remove from the slow cooker base immediately, so the cake doesn’t get soggy. Cut into wedges.
From Kosher.com