Apple Spice Cake | Makes 9 x 13 Inch Cake
¾ cup organic canola oil
170 g. organic sugar (¾ cup)
170 g. organic dark brown sugar (¾ cup)
255 g. organic apples, grated (about 2 medium apples)
3 organic large eggs
248 g. organic flour (1 ¾ cups)
1 ½ tsp. organic cinnamon
½ tsp. organic cloves
1 tsp. baking powder
¾ tsp. sea salt
½ stick (57 g.) organic butter, softened
340 g. organic powdered sugar, sifted (2 ½ cups)
1 tsp. organic vanilla extract
½ cup organic heavy whipping cream
1 ¼ tsp. (1 packet) ColorKitchen Green Food Dye
2 tsp. water
Preheat oven to 350 degrees.
In the bowl of your stand mixer with paddle attachment (or just a mixing bowl with wooden spoon or spatula), add the flour, cinnamon, cloves, baking powder and sea salt and stir together. Set aside.
In a separate bowl, grate the apples. I like to leave the skin on, but you can remove it if you want.
Add the grated apples, sugar, brown sugar, eggs, and oil and mix together to combine completely. Mix or stir until you have a smooth batter.
Grease and flour a 9 x 13 inch baking pan. Pour batter in and spread evenly.
Bake for 23-25 minutes or until a wooden pick inserted in center comes out clean.
In a small bowl, add the green food dye and water and mix together to create green food coloring. This will be slightly runny, but that’s how it should be because it will make the frosting not as thick. Set aside.
Once the cake has cooled, start the icing.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, cream and vanilla extract. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
Add 85 g. of the icing into the bowl with the green food dye and stir to combine completely.
Dump the white icing onto the cake and spread evenly.
Then drizzle the green icing on top of the cake.
Store covered in the fridge.
Recipe by Mimi's Cookie Bar